1-First, preheat your oven to 350°F (175°C) and line a 9×9-inch baking pan with parchment paper for easy removal later. Butter the parchment to prevent sticking and create that handy overhang. Now, for the crust: In a medium bowl, whisk together 1 1/3 cups finely crushed graham crackers, 2 tablespoons packed light brown sugar, and 1/4 teaspoon ground cinnamon until well combined.

2-Add 6 tablespoons melted unsalted butter and mix until everything is evenly moistened, then press this mixture firmly into the prepared pan. Bake it for 10 minutes, then let it cool on a wire rack while you reduce the oven temperature to 325°F (165°C). If you’re a fan of other bar recipes, check out our chocolate chip cheesecake bars for more ideas on perfect crusts.

3-Next, for the filling: In a large bowl, whisk together 1/2 cup packed light brown sugar, 6 tablespoons granulated sugar, 3 tablespoons all-purpose flour, and the spices 1 teaspoon ground cinnamon, 1/2 teaspoon ground ginger, 1/4 teaspoon ground nutmeg, and 1/8 teaspoon ground allspice or cloves to break up any clumps. Add 2 packages (8 oz each) of softened cream cheese and blend with a hand mixer until smooth and creamy.

4-Mix in 3 large eggs one at a time until just combined, then blend in 1/4 cup sour cream and 1 teaspoon vanilla extract. Don’t forget to prepare the pumpkin: Wrap 1 1/3 cups pumpkin puree in paper towels and squeeze out about 1/3 cup excess liquid to get around 1 cup of puree. Add this to the cream cheese mixture and blend until just combined, then tap the bowl on the counter to release air pockets.

5-Pour the filling over the cooled crust and spread it evenly. Bake for 40-45 minutes until the edges are set but the center still jiggles a bit. Let it cool on a wire rack for 30 minutes, then refrigerate for at least 4 hours or overnight for the best texture. Finally, lift the cheesecake from the pan using the parchment overhang, cut into bars, and sprinkle with 6 tablespoons granulated sugar. Use a culinary torch to caramelize the sugar in thin layers for that crisp brulee shell, then chill for 30-60 minutes before serving. If you want to garnish, add a dollop of whipped cream, pecans, a sprinkle of cinnamon/nutmeg blend, or mint leaves.