Line an 8x8 inch pan with parchment paper with a slight overhang on each side.
In a medium bowl, stir all crust ingredients until evenly moist (resembling wet sand).
8.5 oz graham cracker crumbs, ½ cup unsalted butter, 4 tbsp granulated sugar, pinch salt
Transfer to your prepared pan. Use a spoon or the bottom of a glass to pack the crust firmly and evenly on the bottom of the pan. Chill while you prepare the filling.
Using an electric hand mixer or a stand mixer fitted with the paddle attachment, beat all cheesecake ingredients (except heavy cream) until smooth and incorporated.
1 8-oz block cream cheese, 10 oz pumpkin puree, ½ cup granulated sugar, 2 tsp pumpkin spice
Fold in your whipped cream until combined.
1 cup heavy cream
Transfer to your pan and smoothen the top with a spatula.
Chill 6-8 hours, preferably overnight, before slicing into bars.
Video
Notes
Remember to use canned pumpkin puree and not pumpkin pie filling.
For clean slices, allow the cheesecake enough time to set (ideally overnight).
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