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Cozy Small-Batch Pumpkin Cheesecake Bars: Easy Fall Dessert

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These small-batch pumpkin cheesecake bars are the perfect fall dessert for when you want something cozy but don’t want to commit to a full-size project. Made in a 6×6-inch pan, they feature a buttery graham cracker crust and a silky, spiced pumpkin cheesecake filling that bakes up smooth without a water bath.

Ingredients

Scale
  • 3/4 cup (85g) graham cracker crumbs
  • 2 tablespoons (25g) granulated sugar
  • 3 tablespoons (42g) unsalted butter, melted
  • Pinch of salt
  • 8 ounces (226g) cream cheese, softened
  • 1/4 cup (50g) granulated sugar
  • 1/2 cup (120g) pumpkin puree
  • 1 large egg, room temperature
  • 2 tablespoons (30g) sour cream
  • 1 teaspoon vanilla extract
  • 1 teaspoon pumpkin pie spice
  • 1/2 teaspoon cinnamon
  • Whipped cream (for serving, optional)
  • Caramel sauce (for drizzling, optional)

Instructions

  1. Preheat your oven to 325°F (163°C). Line a 6×6-inch pan with parchment paper, leaving a 2-inch overhang on two opposite sides.
  2. Make the crust: In a medium bowl, combine graham cracker crumbs, 2 tablespoons sugar, and a pinch of salt. Pour in melted butter and stir with a fork until the mixture looks like wet sand and holds together when pressed. Transfer to the prepared pan and press firmly into an even layer. Bake for 8 minutes, then set aside to cool slightly.
  3. Make the cheesecake filling: In a large bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and creamy, about 1 minute. Scrape down the sides. Add 1/4 cup sugar and beat for another 30 seconds. Add pumpkin puree, egg, sour cream, vanilla extract, pumpkin pie spice, and cinnamon. Beat on low speed until just combined—do not overmix.
  4. Assemble and bake: Pour the cheesecake filling over the pre-baked crust. Spread evenly to the edges. Tap the pan gently on the counter a few times to release air bubbles. Bake at 325°F for 28 to 32 minutes, or until the edges are set and the center is slightly jiggly (like firm Jell-O). The top should look matte, not shiny.
  5. Cool and chill: Remove from the oven and let cool completely on a wire rack, about 1 hour. Then refrigerate for at least 3 hours, or preferably overnight.
  6. Slice and serve: Use the parchment overhang to lift the entire block out of the pan. Place on a cutting board and slice into 6 to 9 bars using a sharp knife. Wipe the knife clean between cuts for neat edges. Serve cold or at room temperature, topped with whipped cream and a drizzle of caramel sauce if desired.

Notes

Don’t rush the cooling process—chilling overnight yields the cleanest slices. For a gluten-free version, use gluten-free graham crackers. For a dairy-free version, use dairy-free cream cheese and yogurt. Add a tablespoon of bourbon to the filling for a grown-up twist.

Nutrition

Keywords: pumpkin cheesecake bars, small batch cheesecake, fall dessert, pumpkin dessert, easy cheesecake bars, no water bath cheesecake

Find it online: https://vexifood.com/cozy-small-batch-pumpkin-cheesecake-bars-easy-fall-dessert/