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Preheat the oven to 300 degrees F. Coat a 9"x13" pan with cooking spray and line the bottom of the pan with parchment paper.
Place the graham cracker crumbs and butter in a bowl; stir until well combined.
Firmly press the graham cracker mixture evenly into the bottom of the pan.
Place the cream cheese in the bowl of a stand mixer. Beat for 3-4 minutes or until light and fluffy.
Add the sugar and beat until just combined.
Add the eggs, two at a time, beating after each addition. Add the vanilla extract and mix for 30 seconds.
Pour half of the cheesecake mixture over the crust and spread into an even layer.
Stir the pumpkin puree and the pumpkin pie spice into the remaining cheesecake mixture in the bowl.
Pour the pumpkin cheesecake layer over the vanilla layer, gently spreading evenly into the pan.
Bake the bars for 1 hour and 10 minutes. Turn off the oven and leave the oven door slightly ajar. Allow the cheesecake bars to cool in the oven for an hour.
Refrigerate the bars for at least 3 hours or up to 3 days.
Cut the bars into 24 squares. Use a piping bar and star tip to decorate each bar with a dollop of whipped cream, then place a candy pumpkin on top. Serve.