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Creamy Small-Batch Pumpkin Cheesecake Bars

small-batch pumpkin cheesecake bars - featured image
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A rich, creamy pumpkin cheesecake bar recipe designed for small batches and single loaf pans. Perfect for fall, this dessert offers big flavor with minimal effort and uses accessible ingredients.

Ingredients

Scale
  • 1 cup graham cracker crumbs (about 10 full sheets, crushed)
  • 3 tablespoons unsalted butter, melted
  • 1 tablespoon granulated sugar
  • 1/2 teaspoon ground cinnamon
  • 8 ounces cream cheese, softened to room temperature
  • 1/2 cup pumpkin puree (strained of excess moisture)
  • 1/2 cup granulated sugar
  • 1 large egg, room temperature
  • 2 tablespoons heavy cream
  • 1 teaspoon pure vanilla extract
  • 1 teaspoon pumpkin pie spice
  • 1/4 teaspoon salt

Instructions

  1. Preheat oven to 325°F (165°C). Line an 8×4-inch loaf pan with parchment paper, leaving an overhang on the long sides, and lightly spray with non-stick cooking spray.
  2. In a medium bowl, combine graham cracker crumbs, melted butter, 1 tablespoon sugar, and cinnamon. Mix until texture resembles wet sand.
  3. Press the crust mixture firmly into the bottom of the prepared loaf pan using the bottom of a measuring cup. Bake for 8 minutes, then remove and let cool.
  4. In a large bowl, beat the softened cream cheese with a hand mixer on medium speed until smooth (about 2 minutes). Scrape down the sides.
  5. Add 1/2 cup sugar, pumpkin puree, heavy cream, vanilla extract, pumpkin pie spice, and salt to the cream cheese. Mix on low speed until just combined.
  6. Gently stir in the egg until fully incorporated. Avoid overmixing to prevent air bubbles.
  7. Pour the filling over the pre-baked crust and smooth the top with a spatula. Tap the pan gently on the counter to release air bubbles.
  8. Bake at 325°F (165°C) for 35-40 minutes. The edges should be set, but the center should have a slight jiggle.
  9. Let the bars cool in the pan on a wire rack for 1 hour.
  10. Cover with plastic wrap and refrigerate for at least 4 hours or overnight until completely set.
  11. Lift the bars out using the parchment overhang and slice into 8-10 squares.

Notes

Ensure cream cheese and egg are at room temperature for a smooth batter. Strain pumpkin puree to remove excess water for a denser texture. Do not overbake to avoid cracking. For a gluten-free version, use gluten-free graham crackers. For dairy-free, use plant-based cream cheese and butter.

Nutrition

Keywords: pumpkin cheesecake, small batch dessert, fall baking, easy cheesecake bars, pumpkin puree recipe, gluten-free option

Find it online: https://islatable.com/creamy-small-batch-pumpkin-cheesecake-bars-best-easy-fall-dessert/