Ingredients:
Crust:
1 1/2 cups graham crackers crumbs
1/4 cup melted butter
Filling:
4 packages (8 oz each) cream cheese, softened
1 1/2 cups granulated sugar
4 eggs
1 cup (8 oz) canned pumpkin (not pumpkin pie mix)
2 teaspoons pumpkin pie spice
Garnish:
Whipped cream
Pumpkin pie spice
Instructions:
Oven Prelude: Warm your oven’s embrace to a gentle 300°F. Prepare a 13×9 baking pan with parchment paper, allowing it to drape over the sides like a cozy blanket.
Crust Creation: In a medium bowl, marry the graham cracker crumbs with the melted butter until well combined. Gently press this mixture into the bottom of your prepared pan, creating a firm foundation for your masterpiece.
Filling Symphony: In the grand mixing bowl of your stand mixer, introduce the cream cheese and sugar. With the paddle attachment conducting the mix, beat on low until the mixture becomes light and fluffy, a cloud of sweetness. Egg Ensemble: Introduce the eggs to the mixture one at a time, blending just enough to incorporate them into the melody without overmixing. Layer of Light: Carefully spread half of this cream cheese mixture over your crust, smoothing it into an even layer, like the first snowfall of winter. Pumpkin Harmony: To the remaining mixture, welcome the pumpkin puree and pumpkin pie spice. Whisk together until the mixture sings with the flavors of fall. Final Layer: Gently layer this pumpkin-infused mixture over the first layer in the pan, creating a beautiful contrast of flavors and colors. Baking Ballet: Place the pan in the oven and bake for 50 minutes, or until the center is just set. Turn off the oven, crack open the door, and let the cheesecake cool slowly, basking in the residual warmth. Chill and Set: After cooling in the oven, transfer the cheesecake to the refrigerator to chill for at least 3 hours, solidifying its form and flavors. Garnish and Serve: When ready to serve, cut into bars and crown each with a dollop of whipped cream and a sprinkle of pumpkin pie spice, like the final brushstroke on a canvas.