For the crust:

•1 ½ cups graham cracker crumbs (about 12 graham crackers)

•¼ cup sugar

•6 tablespoons unsalted butter, melted

•½ teaspoon cinnamon

For the cheesecake filling:

•16 oz (2 blocks) cream cheese, softened

•1 cup canned pumpkin puree (not pumpkin pie filling)

•1 cup powdered sugar

•1 teaspoon vanilla extract

•½ teaspoon ground cinnamon

•¼ teaspoon ground nutmeg

•¼ teaspoon ground ginger

•1 cup heavy whipping cream

For the topping:

•Whipped cream (optional)

•Ground cinnamon (optional)

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1. Make the Crust

•In a medium bowl, combine the graham cracker crumbs, sugar, melted butter, and cinnamon.

•Stir until the mixture is evenly combined and the crumbs are coated in butter.

•Press the crumb mixture into the bottom of a 9×13-inch baking dish, creating a compact, even layer.

•Refrigerate the crust while you prepare the cheesecake filling.

2. Prepare the Cheesecake Filling

•In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and creamy.

•Add the pumpkin puree, powdered sugar, vanilla extract, cinnamon, nutmeg, and ginger. Continue to beat until everything is well combined and smooth.

•In a separate bowl, beat the heavy whipping cream with an electric mixer until stiff peaks form.

•Gently fold the whipped cream into the pumpkin mixture until fully incorporated, being careful not to deflate the whipped cream.

3. Assemble the Bars

•Once the crust has chilled, spread the pumpkin cheesecake mixture evenly over the crust.

•Smooth the top with a spatula to ensure it’s even.

•Refrigerate the bars for at least 4 hours, or overnight for best results, to allow the filling to set.

4. Serve and Enjoy

•Before serving, top the bars with whipped cream and a sprinkle of cinnamon if desired.

•Slice into bars and enjoy this creamy, pumpkin-spiced treat!