Ingredients:

  • 1 ½ cups (150g) graham cracker crumbs
  • ⅓ cup (75g) unsalted butter, melted
  • 2 tbsp (25g) granulated sugar
  • ¼ tsp (1.5g) salt
  • 16 oz (450g) cream cheese, softened to room temperature
  • ½ cup (60g) granulated sugar
  • 1 cup (245g) pumpkin puree (not pumpkin pie filling)
  • 1 tsp (5ml) vanilla extract
  • 1 ½ tsp (3g) pumpkin pie spice
  • ¼ tsp (1.5g) ground cinnamon
  • 1 cup (240ml) heavy whipping cream, chilled

Instructions:

  1. Make the crust: In a bowl, combine graham cracker crumbs, melted butter, 2 tbsp (25g) granulated sugar, and ¼ tsp (1.5g) salt. Line a 9x9-inch pan with parchment paper, leaving an overhang. Press the mixture firmly into the bottom of the pan using the base of a measuring cup until dense and even.
  2. Prepare the pumpkin-cream base: In a large bowl, beat 16 oz (450g) softened cream cheese and ½ cup (60g) granulated sugar on medium-high until completely smooth and lump-free. Stir in 1 cup (245g) pumpkin puree, 1 tsp (5ml) vanilla extract, 1 ½ tsp (3g) pumpkin pie spice, and ¼ tsp (1.5g) ground cinnamon until uniformly colored and fragrant.
  3. Whip the cream: In a separate chilled bowl, whip 1 cup (240ml) heavy whipping cream until stiff peaks form.
  4. Fold and assemble: Gently fold the whipped cream into the pumpkin-cream mixture using a spatula with a 'fold and turn' motion until no white streaks remain. Pour the filling over the prepared crust and smooth the top.
  5. Chill to set: Cover the pan with plastic wrap and refrigerate for at least 6 hours, or overnight, until firm. Use the parchment overhang to lift the set cheesecake out of the pan and slice into 16 bars.