These are inSANE.

Seasonal pumpkin pie meets creamy cheesecake.

With a candied pecan crust. And topped with freshly whipped cream.

So freaking delicious. This is definitely one of favorite things I’ve ever made, if not the very best thing I’ve made (so far ). Everyone at work has been raving about it for two days straight. This is one of those desserts that you’ll never forget, it’s that good!

I think this has just completely ruined pumpkin pie for me. No pumpkin pie could ever match up to this.

This would be perfect on your Thanksgiving table. Try not to eat too much turkey and mashed potatoes, though. You definitely want to save room for some of this!

Pumpkin Cheesecake Bars:
Ingredients: (makes one 9×13 pan)

1 1/2 cups cinnamon graham crackers
3/4 cups pecans
1/4 cup + 2 tablespoons sugar
10 tablespoons of unsalted butter, melted

Three 8 oz containers of cream cheese, room temperature
3/4 cup sugar
1/4 cup light brown sugar
One 15 oz can of pumpkin puree
3/4 tablespoon pumpkin pie spice
1/4 teaspoon salt
1 teaspoon vanilla extract
2 large eggs

Whipped cream and toasted chopped pecans, for serving

Directions:
Preheat oven to 325 degrees F. Lightly grease a 9×13 glass baking dish, set aside. In a food processor, process the pecans and graham crackers until 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 and let cool. Meanwhile, 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. Pour the batter over the cooled crust and bake for 50-55 minutes. Let cool room temperature for 30 minutes then place in the refrigerator for at least three hours. Cut into squares, top with whipped cream, and garnish with toasted pecans. Enjoy!