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As the crisp air of fall settles in and the leaves begin to change color, the craving for pumpkin-flavored desserts becomes almost irresistible. From the classic pumpkin pie to pumpkin lattes and muffins, the seasonal flavor takes center stage in kitchens across the country. Among these beloved treats, mini pumpkin cheesecake bars have emerged as a delightful twist on traditional pumpkin desserts. These bars offer a harmonious balance of creamy cheesecake filling and a spiced graham cracker crust, making them a favorite for both cheesecake aficionados and pumpkin enthusiasts alike.

Mini Pumpkin Cheesecake Bars

Embrace the cozy flavors of fall with these Mini Pumpkin Cheesecake Bars featuring a spiced graham cracker crust. Perfectly portioned for gatherings or as a sweet treat at home, these bars combine creamy pumpkin cheesecake with a crunchy, nutty crust, creating a delightful contrast. Packed with the nostalgic essence of autumn, they’re simple to make and a sure hit at any celebration. Enjoy the rich flavors and inviting aromas while sharing with loved ones this season.
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Ingredients
  

For the Crust:

1 ½ cups graham cracker crumbs

½ cup unsalted butter, melted

¼ cup granulated sugar

1 teaspoon ground cinnamon

¼ teaspoon salt

For the Cheesecake Filling:

16 ounces cream cheese, softened to room temperature

½ cup granulated sugar

½ cup packed brown sugar

2 large eggs, at room temperature

1 cup pure pumpkin puree

1 teaspoon vanilla extract

1 teaspoon ground cinnamon

½ teaspoon ground nutmeg

½ teaspoon ground ginger

¼ teaspoon salt

Whipped cream (for serving, optional)

Pumpkin pie spice (for garnish, optional)

Instructions
 

Preheat Oven: Start by preheating your oven to 325°F (160°C). Prepare a 9x13-inch baking pan by lining it with parchment paper, allowing the edges to extend beyond the pan. This will help you lift the cheesecake bars out conveniently later.

    Make the Crust: In a medium mixing bowl, combine the graham cracker crumbs, melted butter, granulated sugar, ground cinnamon, and salt. Stir the mixture until it's uniformly moist and resembles damp sand. Firmly press this mixture into the base of the prepared baking pan, ensuring it forms an even layer. Bake the crust in the preheated oven for 8-10 minutes, or until just lightly golden. Once baked, remove it from the oven and let it cool while you prepare the filling.

      Prepare the Filling: In a large mixing bowl, use an electric mixer to beat the softened cream cheese until it's creamy and smooth. Gradually add the granulated sugar and brown sugar, mixing thoroughly to combine until the sugars are fully incorporated.

        Incorporate Additional Ingredients: Add the eggs one at a time, mixing smoothly after each addition to ensure a creamy texture. Next, blend in the pure pumpkin puree, vanilla extract, ground cinnamon, nutmeg, ginger, and salt. Continue mixing until the filling is perfectly smooth and well-integrated.

          Assemble and Bake: Pour the luscious cheesecake filling over the cooled crust, spreading it gently with a spatula to achieve an even layer. Place the assembled pan back into the oven and bake for 35-40 minutes. The edges should be set while the center remains slightly jiggly.

            Cool and Chill: Once baked, remove the cheesecake bars from the oven and let them cool at room temperature for about 1 hour. Afterward, cover the pan with plastic wrap and refrigerate for a minimum of 4 hours, ideally overnight, to allow the flavors to meld beautifully and the texture to set.

              Serve: After chilling, lift the cheesecake out of the pan using the parchment paper overhang. Cut into small squares or bars. For a delightful finish, serve each square with a dollop of whipped cream and a light dusting of pumpkin pie spice, if desired.

                Prep Time: 30 minutes | Total Time: 5 hours (includes chilling time) | Servings: 16 bars