Pumpkin Cheesecake Bars

A healthi(er), multi-season treat and one of my favorites.

The Crust:
1 3/4 c. Graham Cracker Crumbs
3 tbsp. Light Brown Sugar
1/2 tsp. Cinnamon
1/2 c. Melted Butter

The Filling:
3 (8 oz) Packages of Cream Cheese (at room temperature)
1 (15 oz) Can Pumpkin Puree
3 Eggs
1 Egg Yolk
1/4 c. Sour Cream
1 1/2 c. Sugar
1/2 tsp. Cinnamon
1/8 tsp. Nutmeg
1/8 tsp. Ground Cloves
1 tbsp. Flour
1 tsp. Vanilla Extract

1] Preheat oven to 350 degrees.
2] For Crust: In medium bowl, combine crumbs, sugar and cinnamon. Add melted butter to mix. Transfer to 9 x 13 pan, spread and pack evenly. Set aside.
3] For Filling: Beat cream cheese on low-medium, until smooth. Add pumpkin puree, eggs, extra egg yolk, sour cream, sugar, flour, vanilla and spices. Beat together until well combined.
4] Pour/spread mixture evenly onto crust.
5] Bake at 350 degrees for 1 hour.
6] Allow 15 minutes after baking for bars to cool/settle.
7] Top with freshly whipped cream, a bit of nutmeg, caramel or your favorite, chopped nuts (optional).
8] Store in refrigerator.

Photo.