Salted Maple Pumpkin Cheesecake Mousse Bars

• Graham cracker crumbs1½ cups (150 g)
• Brown sugar2 tablespoons (25 g)
• Ground cinnamon½ teaspoon (1 g)
• Salt¼ teaspoon (1.5 g)
• Unsalted butter, melted6 tablespoons (85 g)

• Heavy whipping cream, cold1 cup (240 g)
• Cream cheese, softened8 ounces (226 g)
• Pumpkin puree¾ cup (180 g)
• Powdered sugar½ cup (60 g)
• Pure maple syrup¼ cup (80 g)
• Vanilla extract1 teaspoon (4 g)
• Ground cinnamon1 teaspoon (2.5 g)
• Pumpkin pie spice1 teaspoon (2 g)
• Fine sea salt½ teaspoon (3 g)

Preheat the oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper, leaving enough overhang on the sides to easily lift the bars from the pan later.

Add the graham cracker crumbs, brown sugar, cinnamon, and salt to a medium bowl and stir until combined. Pour in the melted butter and stir until all of the crumbs are evenly moistened. Transfer the mixture to the prepared pan and firmly press it into an even layer across the bottom. Bake for 8–10 minutes, or until the crust looks set and smells lightly toasted. Set aside to cool completely before adding the filling.

While the crust cools, pour the cold heavy whipping cream into a large mixing bowl. Using a hand mixer or stand mixer, beat on medium-high speed until stiff peaks form. The whipped cream should hold its shape when you lift the beaters. Be careful not to continue mixing once you reach stiff peaks. Transfer the whipped cream to a separate bowl and refrigerate while you prepare the cheesecake mixture. You can use the same mixing bowl for the next step without washing it.

Add the softened cream cheese to the mixing bowl and beat until completely smooth and creamy. Add the pumpkin puree, powdered sugar, maple syrup, vanilla extract, cinnamon, pumpkin pie spice, and fine sea salt. Beat again until smooth and fully combined, scraping down the sides and bottom of the bowl as needed.

Add about one-third of the whipped cream to the pumpkin cheesecake mixture and gently fold until mostly combined. Add the remaining whipped cream and continue folding gently until no white streaks remain. Avoid aggressively stirring the mixture so the whipped cream keeps as much of its volume as possible.

Spoon the pumpkin cheesecake mousse over the completely cooled graham cracker crust and spread it into an even layer. Crush extra graham crackers to sprinkle on top. Cover the pan and refrigerate for at least 6 hours, but preferably overnight, until the mousse is cold and firmly set.

When ready to serve, use the parchment paper to lift the chilled bars from the pan, then cut into 9 large or 12 smaller bars. Keep refrigerated until ready to serve.