1cup (8 oz. or 227 g) cream cheese, room temperature
½cup(120 g) pumpkin purée
3Tbs(38 g) packed light brown sugar
1 ½teaspoonsground cinnamon
Pinchof cloves, optional
1teaspoonpure vanilla extract
1 ½cups (4 oz. or 114 g) thawed frozen whipped topping, (such as Cool Whip)
Graham Cracker Crust
Line an 8x8-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 melted butter and stir until butter is absorbed.
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.
Pumpkin Cheesecake Filling
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. Scrape down the sides and bottom of the bowl if necessary.
Using a rubber spatula, fold whipped topping into 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.