Here is a recipe I concocted after seeing an actual recipe about Pumpkin Cheesecake Bars on this website I was browsing with my morning coffee.

*I am terrible at explaining things, so just follow along as best you can, and enjoy the result!*

It's not worthy of being served in high class restaurants, but it's delicious nonetheless. And easy on the wallet too! :)

Step 1: Find an Assistant

My dog, Charlie, decided he would like to help. The dessert sitting on the counter may have been his motivator, though. Are you aware that pumpkin is good for their digestive health? You are now.

Step 2: Ingredients, Assemble!

Honestly, I threw this together while picking up milk at the store. It requires no pre-planning, no mixing, no bowls.... it's literally just right out of a can.

You'll need:

(One) Tub of Philadelphia Cheesecake Filling (Heavenly Classic)

(One) can of 100% Pure Pumpkin (you could use Pie Filling, but I use the leftovers for my pets, so I got the 100% stuff)

(One) 9 inch Graham Cracker Pie Crust

Sugar (to taste, if you don't like plain pumpkin)

Step 3: A Dollop of Pumpkin~

I used a soup spoon, because who needs measurements? I just scooped some pumpkin out of the can and plopped it down on the crust. You could use more or less, depending on the depth of your crust, or how much you want the pie to taste like delicious pumpkin. I ended up using two dollops.

Step 4: Spread the Love

Again, there is no science to this, just smooth it out however you like, however thin or thick you decide. Isn't free will fun? :)

Step 5: Now for the Good Stuff!

I had a strange-sized spoon I used for this step, but the soup spoon should work fine (even a fork would work, I suppose). Repeat same steps as above for pumpkin, only this time with the delicious, creamy cheesecake filling. Dollop and smooth it out how you like.

Here, you'll want to make two layers, because the more cheesecake the better.