Line an 8×8-inch baking dish with parchment paper. Grease with nonstick cooking spray and set aside. In a mixing bowl, whisk together graham cracker crumbs, brown sugar and cinnamon.
Add the butter and still until it is absorbed into the mixture.
Transfer graham cracker mixture to prepared pan. Pack the mixture firmly and evenly into the bottom of the pan.
Freeze graham cracker crust for 1 hour.
In the bowl of a stand mixer (or use a hand mixer), mix cream cheese, pumpkin, brown sugar, cinnamon, ginger, nutmeg and vanilla until well combined.
Using a rubber spatula, fold whipped topping into the mixture.
This is what it should look like. Be careful not to over mix the mixture.
Transfer pumpkin cheesecake filling onto prepared graham cracker crust and spread evenly. Gently tap baking pan on the counter to remove any air bubbles.
Chill for three hours, or until filling is firm. Cut and serve cold.
You're going to love these cheesecake bars!
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