PUMPKIN FOOD DAY

INGREDIENTS

For the crust:

• 1⅔ cup graham cracker crumbs
• ¼ cup melted butter
• 2 tablespoons sugar

For the cheesecake layer:

• 16 ounces cream cheese, softened
• ½ cup sugar
• 2 eggs
• ¼ cup sour cream
• 1 teaspoon vanilla extract

For the pumpkin layer:

• 1 cup pumpkin puree, canned (not pumpkin pie mix)
• 2 eggs
• ½ cup milk
• ½ cup brown sugar
• ½ cup granulated sugar
• 1 teaspoon pumpkin pie spice
• 1 teaspoon cinnamon
• 1 teaspoon vanilla extract
• 1 envelope unflavored gelatin
• ¼ cup water

For topping:

• Whipped cream

INSTRUCTIONS

1. Preheat oven to 325F, line a 9x13 baking dish with foil lightly spray with non-stick spray, set aside

To make crusts:

1. In a medium bowl combine graham cracker crumbs, sugar and melted butter until all crumbs are moist
2. Lightly press crumb mixture into prepared baking dish

To make cream cheese layer:

1. In a mixing bowl, beat cream cheese until smooth, add in sour cream and sugar and beat again
2. Add eggs, one at a time to cream cheese mixture, beating well after each addition
3. Add vanilla extract and beat one more time
4. Spoon mixture on top of prepared crust and spread evenly
5. Bake for about 30-35 minutes or until just set
6. Remove from the oven and cool completely on a cooling rock
7. While the crust is cooling prepare the pumpkin layer

To make a pumpkin layer:

1. In a medium saucepan set over medium low heat, combine pumpkin puree, eggs, brown sugar and granulated sugar, milk, pumpkin spice and cinnamon
2. Cook and whisk every few minutes for 10 minutes
3. Remove from the heat and whisk in the vanilla extract
4. In a small sauce pan, sprinkle the gelatin over the water and allow 5 minutes to soften
5. Turn heat to low and stir to melt gelatin completely
6. Remove to heat
7. Add gelatin mixture to pumpkin mixture and combine until smooth
8. Pour the pumpkin mixture over the cooled cream cheese layer and place in the refrigerator to chill for several hours or overnight
9. Cut into bars
10. Serve with whipped cream if desired