Crust:
1 ½ cups graham cracker crumbs
6 tablespoons butter, melted
â…“ cup sugar
Filling:
16 ounces cream cheese, softened
½ cup brown sugar
½ cup sugar
¾ cup Michaels Pumpkin Spice Irish Cream
½ cup pumpkin puree
1 teaspoon vanilla
1 tablespoon pumpkin pie spice
16 ounces heavy whipping cream
Topping:
1 cup heavy cream
1 tablespoon Michaels Pumpkin Spice Irish Cream
1 tablespoon granulated sugar
1 teaspoon pumpkin pie spice
For the crust: Crush graham crackers into crumbs with a food processor. *If you don’t have a food processor, add graham crackers into a plastic bag, kneed until fully crushed. Add melted butter and sugar and mix until incorporated. Press mixture in an 8-inch springform pan. Refrigerate for at least 30 minutes or until firm.
For the filling: Combine cream cheese, brown sugar and sugar into a large bowl. Beat until combined. Add Michaels Irish Cream, pumpkin puree, vanilla and pumpkin pie spice and beat again until fully mixed. In a separate bowl, beat heavy whipping cream until it stiffens and peaks form. Then, softly fold pumpkin mixture into the whipped cream.
Spread the filling over the crust and let refrigerate for 2-4 hours.
When fully hardened, cut into bars and serve with spiked whipped cream topping.
For the topping: Beat heavy cream until soft peaks form. Then gently fold in Michaels Irish Cream and sugar. Beat again until fully combined.
*Add more Michaels Irish Cream if desired. Top onto pumpkin bars and enjoy. 
