Ingredients:
For the Crust:
2 cups graham cracker crumbs
1/4 cup brown sugar
1/2 cup melted butter
For the Cheesecake Layer:
16 oz cream cheese, softened
1/2 cup granulated sugar
2 large eggs
1 tsp vanilla extract
For the Pumpkin Spice Layer:
1 cup pumpkin puree
1/2 cup brown sugar
1 tsp pumpkin pie spice
1/2 tsp cinnamon
1/2 tsp nutmeg
1/4 cup strong brewed coffee (cooled)
For the Streusel Topping:
1/2 cup chopped pecans
1/4 cup brown sugar
1/4 cup all-purpose flour
1/4 cup cold butter, cubed
For Garnish (optional):
Whipped cream
Extra pecans for sprinkling
Directions:
Preheat the oven: Preheat your oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper or grease it lightly.
Make the crust: In a bowl, mix the graham cracker crumbs, brown sugar, and melted butter until combined. Press the mixture evenly into the bottom of the prepared pan. Bake for 8-10 minutes, then remove and let cool.
Prepare the cheesecake layer: In a large bowl, beat the softened cream cheese and sugar until smooth. Add the eggs and vanilla, mixing until just combined. Spread the cheesecake mixture evenly over the cooled crust.
Make the pumpkin spice layer: In a separate bowl, whisk together the pumpkin puree, brown sugar, pumpkin pie spice, cinnamon, nutmeg, and cooled coffee. Spread this layer over the cheesecake mixture.
Prepare the streusel topping: In a small bowl, combine the chopped pecans, brown sugar, flour, and cubed butter. Mix until crumbly. Sprinkle the streusel evenly over the pumpkin layer.
Bake: Bake the bars in the preheated oven for 35-40 minutes, or until the center is set and no longer jiggles. Remove from the oven and let cool to room temperature, then refrigerate for at least 2 hours before slicing.
Garnish and serve: Top with whipped cream and sprinkle with extra pecans if desired. Slice into bars and enjoy!
Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour
Servings: 12 bars
Calories: 320 kcal per serving
