Ingredients
Scale
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 6 tablespoons unsalted butter, melted
- 16 ounces cream cheese, softened to room temperature
- 1 cup powdered sugar
- 1 cup canned pumpkin puree (not pumpkin pie filling)
- 1 teaspoon vanilla extract
- 1 1/2 teaspoons pumpkin pie spice
- 8 ounces whipped topping (like Cool Whip) or stiffly whipped heavy cream
- Extra whipped cream for topping (optional)
Instructions
- In a medium bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Stir until the mixture looks like wet sand. Press the mixture firmly and evenly into the bottom of an 8×8 inch square baking pan lined with parchment paper. Place the pan in the freezer for 10 minutes to set while you make the filling.
- In a large mixing bowl, beat the softened cream cheese and powdered sugar together using a hand mixer or stand mixer. Continue mixing until the texture is completely smooth and free of any lumps. This step is crucial for achieving that silky cheesecake consistency.
- Add the pumpkin puree, vanilla extract, and pumpkin pie spice to the cream cheese mixture. Beat on medium speed until all the ingredients are fully combined and the color is a uniform, beautiful orange hue.
- Gently fold in the whipped topping using a rubber spatula. Use a slow, circular motion to incorporate it without deflating the air. This makes the cheesecake filling light and airy rather than dense.
- Spread the pumpkin filling over the chilled graham cracker crust. Use an offset spatula to smooth the top. Cover the pan with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, until the filling is firm and set.
- Once set, use the parchment paper overhang to lift the bars out of the pan. Use a sharp knife to cut into 12 even bars. For clean cuts, wipe the knife clean between every slice.
- Cook Time: 4 hours 25 minutes
- Diet: Vegetarian