Ingredients
Scale
- 2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 1/4 cup brown sugar, packed
- 16 oz cream cheese, softened to room temperature
- 1 cup pumpkin puree (not pumpkin pie filling)
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 tablespoon pumpkin pie spice
- 8 oz whipped topping (like Cool Whip) or homemade whipped cream
Instructions
- In a medium bowl, combine the graham cracker crumbs, melted butter, and brown sugar. Stir until the mixture looks like wet sand. Press the mixture firmly into the bottom of a parchment-lined 8×8 or 9×9 inch square baking pan. Place the pan in the freezer for 10 minutes to set while you prepare the filling.
- In a large mixing bowl using a hand mixer or stand mixer, beat the softened cream cheese until it is completely smooth and creamy. It is important that the cream cheese is at room temperature to avoid any lumps in your cheesecake filling.
- Add the pumpkin puree, powdered sugar, vanilla extract, and pumpkin pie spice to the cream cheese. Continue beating on medium speed until the ingredients are fully incorporated and the mixture is uniform in color and texture.
- Using a rubber spatula, gently fold the whipped topping into the pumpkin mixture. Work slowly to keep the filling light and fluffy. Continue folding until no white streaks remain and the filling is completely combined.
- Remove the crust from the freezer and spread the pumpkin filling evenly over the top. Use an offset spatula to smooth the surface. Cover the pan with plastic wrap and refrigerate for at least 4 hours, though overnight is best for the cleanest slices.
- Cook Time: 25 minutes
- Diet: Vegetarian