Pumpkin Cheesecake Bars

Crust

1 1/2 cup graham cracker crumbs

1/4 cup melted butter

Filling

4 packages (8 ounces each) cream cheese, softened

1 1/2 cups granulated sugar

4 eggs

1 cup canned pumpkin (not pumpkin pie mix)

2 tsp pumpkin pie spice

Topping

Whipped cream

Heat oven to 300 degrees.

Spray a 9x13 baking pan with non stick spray

Combine the graham cracker crumbs and melted butter. Press the crust on the bottom of the prepared pan. Set aside while making the filling.

In a mixing bowl, add the cream cheese and sugar. Beat on low speed until light and fluffy.

Beat in eggs, one at a time, just until blended.

Spoon half of the mixture over the crust and spread evenly.

Add to remaining cream cheese mixture the pumpkin puree and pumpkin pie spice.

Carefully, spoon over mixture in the pan.

Bake the cheesecake in the preheated oven for 50 minutes or until just set.

Turn off the oven and leave the door ajar allowing the cheesecake to slowly cool down for about 1 hour or so.

Refrigerate for at least 3 hours before cutting into the bars.

Top each bar with whipped cream.