Pumpkin Cheesecake Bars

• FOR THE CRUST:
• 3/4 cups Pecans
• 1-1/2 cup Crushed Cinnamon Graham Crackers
• 1/4 cups Plus 2 Tablespoons Of Sugar
• 10 Tablespoons Unsalted Butter, melted
• FOR THE FILLING:
• 24 ounces, weight Cream Cheese, Softened
• 3/4 cups Sugar
• 1/4 cups Light Brown Sugar
• 15 ounces, weight Canned Pumpkin Puree
• 3/4 Tablespoons Pumpkin Pie Spice
• 1/4 teaspoons Salt
• 1 teaspoon Vanilla Extract
• 2 Large Eggs
• Whipped Cream And Toasted Pecans, For Serving

1. Preheat oven to 325 F. Lightly grease a 9x13 glass baking dish and set aside.
2. In a food processor, process the pecans and graham crackers until you reach a fine crumb consistency. Place the mixture in a medium sized bowl. Add the sugar and pour the melted butter over it. Mix until all the crumbs are moistened. Press the mixture down into the glass baking dish and bake for 10 minutes. Then remove it from the oven and let it cool.
3. Meanwhile in a large bowl, use a mixer and beat together the cream cheese and sugars until combined. Beat in the pumpkin, pumpkin spice, salt and vanilla until combined. Beat in the eggs one at a time until smooth.
4. Pour the batter over the cooled crust and bake for 50-55 minutes. Then remove it from the oven and let it cool to room temperature for 30 minutes. Then place it in the refrigerator for at least three hours.
5. Cut into squares, top with whipped cream and garnish with toasted pecans. Enjoy!

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Taken from tastykitchen.com/recipes/desserts/pumpkin-cheesecake-bars/ (may not work)