Spiced Pumpkin Cheesecake Bars

Ingredients for Spiced Pumpkin Cheesecake Bars

Pumpkin Spice (use for cakes, lattes, etc)3 tbsp ground cinnamon2 tsp ground ginger2 tsp nutmeg1&1/2 tsp ground allspice1&1/2 tsp ground cloves

Crust

200 g graham crackers15 g granulated sugar100 g butter (melted)

Filling

280 g unsweetened pumpkin puree (not pumpkin pie filling)5 g pumpkin spice15 g AP flour650 g cream cheese (room temp)80 g granulated sugar6 g vanilla extract125 g yoghurt1 g salt3 large eggs (room temp)

Steps

Preheat oven to 160 deg C.Line a 913 baking pan with foil & lightly grease it.Blend graham crackers into fine crumbs (abt 2 cups)Combine crumbs, sugar & butter in a bowl, stir well, transfer into base of the prepared pan & press it into an even layer.Bake crust for 15 mins or until it starts to turn golden brown & become fragrant, remove & let it cool for 15 mins.In a large bowl, whisk pumpkin puree, spices & flour, set aside.In a large bowl, using a hand mixer or stand mixer fitted with the paddle attachment, beat cream cheese & sugar until smooth.Add vanilla, yoghurt & salt, beat until combined.Add eggs (1 at a time), scraping sides after every addition.Add half of cream cheese mixture into pumpkin mixture, stirring until combined.Add alternating scoops of cream cheese filling & pumpkin filling over top of baked crust.Use a knife to drag/swirl the two mixtures together (in figure of eights).Bake in a water bath placed in the center of the oven for 40-50 mins until sides are set.Place on a wire rack to cool completely then transfer to the refrigerator to chill for at least 3 hrs before cutting & serving.