Pumpkin Cheesecake Bars are luxuriously creamy and rich, with lots of pumpkin flavor. Topped with a hefty amount of homemade cinnamon whipped cream.
Preheat oven to 325 degrees Fahrenheit.
Adjust the top rack to be positioned in the middle of the oven.
Lightly coat a 9x13-inch pan with baking spray and set aside.
Refrigerate or best freeze for at least 20 minutes.
Remove crust from freezer and pour 1/2 of the cheesecake batter mixture into the prepared pan. Return to freezer for about 1 hour, the layer needs to freeze enough to be able to pour the pumpkin layer on top of it.
Set aside the remaining half of cheesecake batter. It will be used for the pumpkin layer.
Add the "Pumpkin Layer" ingredients to the remaining half of cheesecake batter that you previously set aside, and whisk to fully combine. Scrape the sides and bottom of the bowl with a spatula.