Ingredients
Scale
- 2 cups graham cracker crumbs
- 1/4 cup light brown sugar, packed
- 1/2 cup unsalted butter, melted
- 16 oz cream cheese, softened to room temperature
- 1/2 cup granulated sugar
- 1/4 cup light brown sugar, packed
- 1 cup canned pumpkin puree (not pumpkin pie filling)
- 1 teaspoon vanilla extract
- 1.5 teaspoons pumpkin pie spice
- 8 oz whipped topping (like Cool Whip), thawed
Instructions
- In a medium mixing bowl, combine the graham cracker crumbs, 1/4 cup brown sugar, and melted butter. Stir until the mixture looks like wet sand. Press the mixture firmly into the bottom of an 8×8 inch 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 bowl using a hand mixer or a stand mixer, beat the softened cream cheese, granulated sugar, and 1/4 cup brown sugar together. Continue mixing on medium-high speed until the mixture is completely smooth and no lumps remain.
- Add the pumpkin puree, vanilla extract, and pumpkin pie spice to the cream cheese mixture. Beat on medium speed until the color is uniform and all ingredients are well combined. Scrape down the sides of the bowl to ensure everything is incorporated.
- Using a rubber spatula, gently fold the whipped topping into the pumpkin mixture. Use a slow “under and over” motion to keep the filling light and fluffy. Do not overmix, or the filling may lose its volume.
- Pour the pumpkin filling over the chilled graham cracker crust. Spread it into an even layer with an offset spatula. Cover the pan with plastic wrap and refrigerate for at least 6 hours, though overnight is best for the cleanest slices.
- Once the cheesecake is firm, use the parchment paper to lift the entire block out of the pan. Use a sharp knife to cut into 12 bars, wiping the knife clean between each cut for a professional look.
- Cook Time: 6 hours 20 minutes
- Diet: Vegetarian