Graham Cracker Crust

1. In a medium mixing bowl, whisk together the graham cracker crumbs, brown sugar, and cinnamon.
2. Mix the Karo® Syrup into the melted butter. Add to the graham cracker mixture and stir until the crumbs are evenly moistened, resembling the texture of wet sand.
3. Line an 8” square baking pan with parchment paper or aluminum foil, making sure there’s some overhang on the sides that you can use to lift the bars out of the pan later. Transfer the crust mixture to the pan, using a flat spatula to press it down firmly so that it covers the entire bottom surface in a thin, even layer.
4. Place the pan in the freezer and let the crust chill while prepping the filling.

Pumpkin Cheesecake Filling

1. Add the heavy cream to a medium bowl. Using an electric mixer on medium-high speed, whip until stiff peaks form - the cream should hold its shape when the beaters are lifted from the bowl. Place in the refrigerator while you prep the remaining filling ingredients.
2. Sprinkle gelatin over water in a small bowl, swirling the bowl around gently if needed to make sure it all gets moistened. Let sit for 1-2 minutes. Then, microwave the mixture for 10-15 seconds, or just long enough for the gelatin to dissolve. Set aside to cool briefly.
3. In a large bowl, beat the softened cream cheese on medium speed until smooth and creamy. Add the pumpkin puree, confectioner’s sugar, Karo® syrup, vanilla extract, cinnamon, ginger, nutmeg, cloves, and salt, beating everything together until smooth. While mixing, slowly pour in the gelatin; make sure it gets fully incorporated.
4. Using a rubber spatula, gently fold the whipped cream into the pumpkin mixture, being careful not to press the air out of it in the process.
5. Transfer filling to the prepared pan, using an offset spatula to spread it out over the graham cracker crust in a smooth, even layer. Cover pan with plastic wrap and chill in refrigerator overnight (at least 8 hours).
6. Use parchment or foil overhang to carefully remove bars from the pan before slicing. Slice with a sharp knife, wiping knife clean between each cut. Top bars with whipped cream and a sprinkle of graham cracker cookie crumbs just before serving.