Ingredients
Scale
- 2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 1/4 cup granulated sugar
- 16 oz cream cheese, softened to room temperature
- 1 cup powdered sugar
- 1 cup pumpkin puree (not pumpkin pie filling)
- 1 teaspoon vanilla extract
- 1.5 teaspoons pumpkin pie spice
- 8 oz whipped topping (like Cool Whip) or stabilized whipped cream
Instructions
- In a medium bowl, combine the graham cracker crumbs, melted butter, and granulated sugar. Stir until the mixture looks like wet sand. Press the mixture firmly and evenly into the bottom of an 8×8 or 9×9 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 there are no lumps remaining.
- Add the pumpkin puree, vanilla extract, and pumpkin pie spice to the cream cheese mixture. Mix on medium speed until the ingredients are fully incorporated and the color is a uniform pale orange.
- Gently fold in the whipped topping using a rubber spatula. Use a slow, circular motion to incorporate it without deflating the air, which keeps the cheesecake bars light and fluffy.
- Remove the crust from the freezer and spread the pumpkin filling over the top in an even layer. Smooth the surface with a spatula. Cover the pan with plastic wrap and refrigerate for at least 4 to 6 hours, or ideally overnight, until the bars are firm enough to slice.
- Cook Time: 25 minutes
- Diet: Vegetarian