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PUMPKIN CHEESECAKE BARS

Old Farmer's Almanac Everyday Cookbook
by Old Farmer's Almanac
These luscious bars have a hint of cinnamon, ginger, and nutmeg.
Makes 9 bars.


CRUST:
• 1 package (1/3 pound) graham crackers
• 1/3 cup packed light-brown sugar
• 1/2 teaspoon cinnamon
• 5 tablespoons unsalted butter, melted

FILLING:
• 1 package (8 ounces) cream cheese, softened
• 2/3 cup packed light-brown sugar
• 1 large egg
• 1 egg yolk
• 1 teaspoon vanilla extract
• 1 tablespoon all-purpose flour
• 1/2 teaspoon each cinnamon, ground ginger, and nutmeg
• 3/4 cup canned pumpkin
• 1/3 cup heavy cream


Directions
Preheat the oven to 350°F.

Butter a 9-inch square pan.

For crust:
Break the crackers into a food processor. Add the brown sugar and cinnamon, and process to a fine meal. Add the melted butter and process again.

Press the crust into the bottom of the pan and slightly up the sides.

Bake for 10 minutes.   Remove from the oven and set aside to cool.

Reduce the oven temperature to 325 °F.


For filling:
In a large bowl and with an electric mixer, cream the cream cheese, brown sugar, egg, and egg yolk. Add the vanilla and stir to blend. Add the remaining ingredients and stir until smooth. Pour the filling into the crust and bake for 45 minutes.

Remove from the oven and cool on a rack.

Refrigerate for at least 4 hours before slicing.