creamy pumpkin cheesecake bars 👻🎃 with ghosts ofc ;)

creamy pumpkin cheesecake bars 👻🎃 with ghosts ofc ;) recipe : crust: 2 cups graham cracker crumbs (about 200g) 6 tbsp unsalted butter, melted (85g) 1 tbsp cinnamon mix the graham cracker crumbs, cinnamon + melted butter until evenly combined. press firmly into a parchment-lined 9x9 pan and chill while you make the cheesecake. cheesecake: 3 (8 oz) blockscream cheese, softened (680g) 1 cup granulated sugar (200g) 1 tsp vanilla (5g) 1 tsp cinnamon pinch of salt 3 eggs, room temp ½ cup plain greek yogurt or sour cream (120g) pumpkin cheesecake: ¾ cup pumpkin puree (180g) 1 tsp cinnamon ½ tsp nutmeg 1 tbsp brown sugar (12g) beat the softened cream cheese + sugar until smooth. mix in the vanilla, cinnamon, salt + greek yogurt. add the eggs one at a time, mixing just until combined. separate half of the cheesecake batter and mix the pumpkin puree, cinnamon, nutmeg + brown sugar into it. reserve a little of both batters before swirling. take the crust out of the fridge and scatter spoonfuls of the pumpkin cheesecake over the crust. fill in the spaces with the plain cheesecake, then gently swirl the two together. once everything is swirled, add small spoonfuls of the pumpkin batter over the areas that you want ghosts and then vanilla batter back over the pumpkin then gently swirl the edges to create the little ghost shapes 👻 bake at 325°F for 30-40 minutes until the edges are set but the center still has a slight jiggle. turn off the oven and crack it open for an hour, then take the cheesecake out and let it come to room temp, then refrigerate until fully set. for the creamiest cheesecake, chill overnight before slicing. 🧡 #pumpkin #cheesecake #fallbaking #Recipe #bakingrecipe