Pumpkin Cheesecake Bars

I found this amazing recipe from Food Loves Writing and I needed to share it with you. Please go check out this blog, they have a lots of great things on here :)

Pumpkin Cheesecake Bars

Just slightly adapted from The Old Farmer’s Almanac Everyday Recipes
Makes nine bars (although it depends on how you cut them)

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

FILLING
1 package (8 ounces) cream cheese, softened
2/3 cup Sucanat (or packed brown sugar)
1 large egg
1 egg yolk
1 teaspoon vanilla extract
1 Tablespoon white spelt (or regular) flour
1/2 teaspoon cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon nutmeg
1.5 cups fresh pureed pumpkin (or 3/4 cup from a can)
1/3 cup heavy cream

Directions:
Preheat the oven to 350 degrees F. Butter a 9-inch square pan.

For crust: Break the crackers into a food processor. Add the Sucanat and cinnamon, and process into a fine meal. Add the melted butter and process again. Press the crust into the bottom of the buttered pan and slightly up the sides. Bake for 10 minutes. Remove from the oven and set aside to cool. Reduce oven temp to 325 degrees (although, full disclosure, I completely forgot to do this).

For filling: In a large bowl, combine cream cheese, Sucanat, egg, and egg yolk with an electric mixer. Add vanilla and stir. Add 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 four hours before slicing.

*I thought this was super confusing. My box of organic graham crackers was 14.4 ounces, so a little under a pound, and it had three wrapped packages of crackers inside. I used one of those packages, plus a couple crackers from another.