Grease and line an 8x8 or 9x9 inch pan with parchment paper. I like to let it hang over the edge for easy removal from the pan.

Mix together graham crackers, melted butter, brown sugar, and salt. Pour into your lined pan and firmly press crust into the bottom of the pan until it forms a smooth, even, compact layer. Place in the freezer while you prepare the pumpkin cheesecake filling.

Using a hand mixer or a whisk, beat the cream cheese and powdered sugar together until soft and completely smooth.

Add in the salt, vanilla, pumpkin pie spice, and a spoonful of pumpkin puree and beat and smooth. Add the remaining pumpkin puree a little at a time so there are no lumps and the cheesecake is smooth.

Using a hand mixer, whip the cream until you have stiff peaks. Take a large spoonful of whipped cream and fold it into the pumpkin cream cheese mixture until smooth.

Add in the remaining whipped cream and fold the two mixtures together until there are no streaks. Pour into the frozen crust and smooth into an even layer. Cover with plastic wrap and chill in the refrigerator for at least 6 hours or overnight.

Before slicing and serving prepare the whipped cream to top the pumpkin cheesecake bars with. If you’d like to add a little cream cheese to the whipped cream, this helps stabilize it, you can also omit.

To prepare the whipped cream, take the cream cheese (or omit) and beat it together with 2 tablespoons of cream. Once smooth add in the rest of the cream, powdered sugar, and vanilla and beat on high until you have stiff peaks. You can pipe the whipped cream onto individual slices or smooth a layer of it over top of the whole thing. Garnish with a little pumpkin pie spice or cinnamon if desired.