1 ¼ cup graham cracker crumbs
¼ cup butter melted
24 oz. cream cheese room temperature
¾ cup granulated sugar
1 teaspoon vanilla extract
1 cup heavy whipping cream cold
½ cup powdered sugar
½ cup pumpkin puree
1 teaspoon pumpkin pie spice
In a 9×9 baking dish you will spray it with nonstick spray. Then line it with some parchment paper or wax paper.
Next crush your graham crackers into a fine crumble. Then add to a bowl with melted butter. Mix well and then press it firmly into the pan to form the crust.
In a stand mixer you will use the paddle attachment and cream your cream cheese on high speed until it is fully fluffy with no lumps.
Add in the sugar and vanilla and mix to combine.
In a seperate bowl add your powdered sugar and heavy cream. Mix on low working your way up to high speed. Mix until stiff peaks form.
Fold the whipped cream mixture into the cream cheese mixture with a spatula. Make sure to not overmix or it will deflate the whipped cream.
Remove half the mixture into a separate bowl. Add the pumpkin spice and pumpkin puree to one of the bowls. Mix with the filling.
Now you will alternate adding the fillings into the pan, and then use a butter knife to swirl the batter together.
Cover tightly and refrigerate for 2 hours to overnight to allow the bars to fully set up.
When ready slice and serve.
I await your comments! Enjoy!