Mini Pumpkin Cheesecake Bars

As the leaves turn golden and the air becomes crisp, the arrival of fall brings with it a beloved flavor that has captured the hearts and taste buds of many: pumpkin spice. This warm, aromatic blend of cinnamon, nutmeg, and ginger has transcended its humble beginnings, evolving from a seasonal staple in pumpkin pies to a versatile flavor found in everything from lattes to baked goods. Among the myriad of pumpkin spice-infused recipes, one stands out for its creamy decadence and seasonal charm: Pumpkin Spice Dreams. This delightful cheesecake embodies the essence of autumn, making it an ideal dessert for gatherings, family dinners, or simply treating yourself to a seasonal indulgence.

Experience the essence of autumn with Pumpkin Spice Dreams, a delightful cheesecake that captures the beloved flavors of the season. Featuring a rich and creamy filling made with pumpkin puree, cinnamon, nutmeg, and ginger, this dessert is complemented by a crunchy graham cracker crust. Perfect for gatherings or a cozy night in, Pumpkin Spice Dreams not only satisfies your sweet tooth but also brings the warmth and nostalgia of fall to your table. Enjoy every indulgent bite!

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Ingredients

For the crust:

1 ½ cups graham cracker crumbs

½ cup unsalted butter, melted

¼ cup granulated sugar

½ teaspoon ground cinnamon

For the cheesecake filling:

16 oz cream cheese, softened

1 cup pumpkin puree (not pumpkin pie filling)

1 cup granulated sugar

2 large eggs

1 teaspoon pure vanilla extract

1 teaspoon ground cinnamon

½ teaspoon ground nutmeg

¼ teaspoon ground ginger

¼ teaspoon salt

For the topping:

Freshly whipped cream (optional)

Ground cinnamon (for dusting)

Instructions

Preheat the oven:

Preheat your oven to 350°F (175°C). Line a 9x9 inch baking pan with parchment paper, leaving some overhang for easy removal later.

Prepare the crust:

In a mixing bowl, combine the graham cracker crumbs, melted butter, sugar, and cinnamon. Mix until the crumbs are well-coated. Press the mixture firmly into the bottom of the prepared baking pan to form an even layer.

Bake the crust:

Bake the crust in the preheated oven for 10 minutes. Remove and let it cool while you prepare the filling.

Prepare the cheesecake filling:

In a large mixing bowl, beat the softened cream cheese and sugar with an electric mixer until smooth and fluffy. Add in the pumpkin puree, eggs, vanilla, cinnamon, nutmeg, ginger, and salt. Beat on medium speed until fully incorporated and creamy, about 2-3 minutes.

Combine and pour:

Once the cream cheese mixture is smooth, pour it over the cooled crust, spreading it evenly with a spatula.

Bake the cheesecake bars:

Return the pan to the oven and bake for 25-30 minutes, or until the edges are set, and the center has a slight jiggle. Turn off the oven and crack the door open, letting the bars cool down slowly for about 1 hour.

Chill the bars:

Once cooled to room temperature, cover the pan and refrigerate for at least 4 hours or overnight for the best results.

Serve:

After chilling, lift the cheesecake out of the pan using the parchment paper overhang. Cut into small bars and serve with a dollop of freshly whipped cream on top, dusted with ground cinnamon if desired.

Prep Time: 20 minutes | Total Time: 5 hours | Servings: 16 bars