For the graham cracker crust:

Cup of Yum
1. Line an 8x8 pan with parchment paper or wax paper.
2. Place graham crackers in a large strong zip-top bag. Crush graham crackers with a rolling pin or canned food.
3. Place crushed graham cracker crumbs, brown sugar and melted butter in a medium sized bowl and mix well.
4. Pour the graham cracker mixture into the 8x8 prepared pan. Press the crust into an even layer with a ½ cup measuring cup into the pan.

For the cheesecake filling:

1. Add the cream cheese, powdered sugar and brown sugar to a large bowl and mix together. Mix together the cream cheese mixture with an electric mixture until mixed.
2. Add pumpkin puree and pumpkin pie spice to the cream cheese and mix with an electric mixer until combined.
3. In a medium mixing bowl beat heavy cream until stiff peaks form; about 4-5 minutes.
4. Gently fold whipped cream into pumpkin filling with a silicone spatula until the white streaks are gone and it has a smooth texture.
5. Pour the pumpkin mixture over the graham cracker crust and smooth with a knife or spatula until even.
6. Refrigerate the pumpkin cheesecake bars for at least eight hours, or overnight.
7. Gently use parchment paper to lift the bars out of the pan. Cut carefully into sixteen squares.
8. Serve with a dollop of whip cream and a sprinkle of pumpkin pie spice or cinnamon and enjoy!