These bars have a unique combination of flavor! Perfect to kick off Fall baking. The crust is graham cracker and the filling combines pumpkin, cinnamon, cream cheese, and Hennessy ganache!

Step 1: Crust

Crust

2 1/2 cups graham cracker

2 tablespoons brown sugar

1 teaspoon cinnamon

1/2 teaspoon salt

6 tablespoons melted, unsalted butter

Preheat your oven to 400 degrees. Line a 13×9 inch baking pan with parchment paper and baking spray. In a food processor or blender grind the graham crackers to a crumb consistency (I used two sleeves of crackers). Add the remaining ingredients and mix. Spread the crust onto the baking pan pressing down firmly. Bake for ten minutes, then allow to cool. Prepare your filling.

Step 2: Filling

Pumpkin Filling

2 1/2 cups canned pumpkin

2 eggs

3/4 cup sugar

1 teaspoon vanilla

1/4 tsp salt

1 1/2 teaspoon pumpkin pie spice

1 cup heavy whipping cream

In a medium sized bowl with an electric mixer beat the eggs and pumpkin. Add the sugar and spices, followed by the whipping cream. Once the filling has been completely combined pour it on top of the crust.

Step 3: Cream Cheese and Ganache

Cream Cheese Swirl

4 oz cream cheese

3 tablespoons butter

1 teaspoon vanilla

1 cup powdered sugar

In a medium sized bowl with an electric mixer, beat the cream cheese and butter until smooth and fluffy. Add the vanilla and powdered sugar and beat until combined. Set aside.

Hennessy Ganache

1/3 cup heavy whipping cream

4 oz bakers chocolate

2 tablespoons Hennessy

In a small bowl place your bakers chocolate in small chunks. Heat the whipping cream over the stove top until it comes to a soft boil (be careful not to burn). Remove from heat and pour over the bakers chocolate. Allow the cream to melt the chocolate. Stir to combine. Once a smooth, creamy consistency is reached add the Hennessy. Allow the ganache to set.

Prepare a piping bag for the cream cheese and the ganache. Squeeze swirls of each onto the filling. Use as little or as much as you like. This part is a complete free for all. I swirled the cream cheese and ganache with a knife to create a marble effect. Bake for 50 Minutes. Allow to cool before devouring.