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Easy Small-Batch Pumpkin Cheesecake Bars Recipe

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These perfect small-batch pumpkin cheesecake bars are exactly what you need when you want that creamy, spiced, autumnal dessert without committing to a full 9-inch cheesecake. They bake in a standard loaf pan, giving you eight generous bars that feel special but don’t leave you with a week’s worth of leftovers.

Ingredients

Scale
  • 4 full sheets graham crackers, crushed into fine crumbs
  • 6 gingersnaps, crushed
  • 3 tablespoons unsalted butter, melted
  • 1 tablespoon granulated sugar
  • Pinch of salt (optional)
  • 8 ounces cream cheese, softened to room temperature
  • 1/3 cup granulated sugar
  • 1/2 cup pumpkin puree (not pumpkin pie filling)
  • 1 large egg, room temperature
  • 1/2 teaspoon vanilla extract
  • 1 teaspoon pumpkin pie spice
  • 1/2 teaspoon cinnamon
  • 1/8 teaspoon salt

Instructions

  1. Preheat oven to 350°F (175°C). Line an 8.5×4.5-inch loaf pan with parchment paper, leaving overhang for handles. Lightly spray with nonstick cooking spray.
  2. Make the crust: In a food processor or zip-top bag, crush graham crackers and gingersnaps into fine crumbs (about 1 cup total). Transfer to a medium bowl. Add melted butter, 1 tablespoon sugar, and a pinch of salt. Stir until mixture resembles wet sand. Press firmly into the bottom of the prepared loaf pan. Bake for 8 minutes. Remove and set aside to cool slightly. Keep oven on.
  3. Make the filling: In a medium bowl, beat softened cream cheese with an electric hand mixer on medium speed until smooth, about 1 minute. Add 1/3 cup sugar and beat until light and fluffy, about 1 minute. Add pumpkin puree, egg, vanilla extract, pumpkin pie spice, cinnamon, and 1/8 teaspoon salt. Beat on low until combined, then on medium for 30 seconds until smooth. Do not overmix.
  4. Pour filling over pre-baked crust. Spread evenly. Tap pan gently on counter to release air bubbles. Bake at 350°F (175°C) for 28-32 minutes, until edges are set and center jiggles slightly. A toothpick inserted 1 inch from center should come out mostly clean.
  5. Cool completely on a wire rack, about 1 hour. Cover with plastic wrap and refrigerate for at least 4 hours, preferably overnight.
  6. Use parchment handles to lift cheesecake out of pan. Place on cutting board. Cut into 8 equal bars with a sharp knife, wiping blade clean between cuts. Serve cold or at room temperature.

Notes

Room temperature ingredients are key for a smooth filling. Do not overbake; the center should still jiggle. Chill thoroughly for best texture. For clean slices, wipe knife between cuts. Bars can be frozen individually for up to 3 months.

Nutrition

Keywords: pumpkin cheesecake bars, small-batch cheesecake, fall dessert, pumpkin dessert, cheesecake bars, loaf pan cheesecake, easy pumpkin recipe

Find it online: https://goldensimmer.com/easy-small-batch-pumpkin-cheesecake-bars-recipe/