No Bake Pumpkin Cheesecake Bars

Directions

1. Process the graham crackers in a food processor until they become fine crumbs.
2. In a bowl, combine the graham cracker crumbs, melted butter, salt, and 1 tablespoon brown sugar. Stir until well mixed.
3. Line an 8x8-inch baking pan with parchment paper, letting it overhang on two opposite sides so you can lift the bars out later. Press the crumb mixture firmly into an even layer on the bottom of the pan using your hands.
4. Using a stand mixer or hand mixer, beat the cream cheese until light and fluffy. Add the pumpkin, ⅔ cup brown sugar, pumpkin pie spice, and vanilla extract, and beat again until fully combined.
5. In a separate bowl, whip the heavy cream until stiff peaks form.
6. Gently fold the whipped cream into the cream cheese-pumpkin mixture until smooth and well incorporated.
7. Spread the cheesecake filling evenly over the crust, smoothing the top with a rubber spatula.
8. Cover the pan and refrigerate the no-bake cheesecake bars overnight to set.
9. Grasp the parchment paper overhang and lift the bars out of the pan. Cut into 16 squares and serve.