Ingredients
Crust:
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2 cups graham cracker crumbs (about 14 sheets)
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1/2 cup unsalted butter, melted
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1/4 cup brown sugar
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1/2 tsp cinnamon (optional)
Filling:
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8 oz cream cheese, softened
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1/2 cup powdered sugar
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1 cup canned pumpkin puree (not pumpkin pie filling)
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1 tsp vanilla extract
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1 tsp pumpkin pie spice (or ½ tsp cinnamon, ¼ tsp ginger, ¼ tsp nutmeg)
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1/2 tsp ground cinnamon
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1 cup heavy whipping cream (or 1 tub Cool Whip, if preferred)
Topping (optional):
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Whipped cream
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Crushed graham crackers or chopped pecans
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A sprinkle of cinnamon or pumpkin pie spice
📝 Instructions
1. Make the Crust
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In a medium bowl, mix graham cracker crumbs, melted butter, brown sugar, and cinnamon.
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Press the mixture firmly into the bottom of an 8×8 or 9×9-inch square pan lined with parchment paper.
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Chill in the fridge while you prepare the filling (about 20 minutes).
2. Make the Pumpkin Cheesecake Filling
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In a large bowl, beat the cream cheese and powdered sugar until smooth and fluffy.
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Add pumpkin puree, vanilla, pumpkin pie spice, and cinnamon. Beat until well combined.
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In a separate bowl, whip the heavy cream until stiff peaks form.
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Gently fold the whipped cream into the pumpkin mixture until fully combined and smooth.
3. Assemble
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Spread the pumpkin cheesecake filling evenly over the chilled crust.
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Smooth the top with a spatula.
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Cover and refrigerate for at least 4–6 hours, or overnight for best results.
4. Serve
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Lift out of the pan using the parchment paper.
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Cut into bars.
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Top with whipped cream, crushed graham crackers, or a dusting of cinnamon before serving, if desired.