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To craft these delicious Mini Pumpkin Cheesecake Bars, it’s essential to understand the role of each ingredient in achieving the perfect balance of flavor and texture. The recipe features a few key components, each contributing to the overall success of the dish.

Mini Pumpkin Cheesecake Bars

Celebrate the arrival of fall with Mini Pumpkin Cheesecake Bars, a delightful treat that combines creamy cheesecake and spiced pumpkin flavor. Perfect for any autumn gathering, these easy-to-make bars feature a buttery graham cracker crust and a smooth filling, making them a hit at potlucks or family dinners. Their bite-sized nature allows for guilt-free indulgence while bringing warmth and nostalgia to your seasonal celebrations. Elevate your dessert game and enjoy the flavors of the season!
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Ingredients
  

For the crust:

1 cup graham cracker crumbs

1/4 cup granulated sugar

1/2 cup unsalted butter, melted

For the cheesecake filling:

16 oz cream cheese, softened

3/4 cup powdered sugar

1 cup canned pumpkin puree

2 large eggs

1 tsp vanilla extract

1 tsp ground cinnamon

1/2 tsp ground nutmeg

1/4 tsp ground ginger

1/4 tsp salt

For the whipped cream topping:

1 cup heavy whipping cream

2 tbsp powdered sugar

1/2 tsp vanilla extract

Ground cinnamon (for garnish)

Instructions
 

Preheat the oven: Begin by preheating your oven to 325°F (163°C). Grease and line an 8x8 inch baking dish with parchment paper, leaving an overhang for easy removal later.

    Prepare the crust: In a medium bowl, mix together the graham cracker crumbs, granulated sugar, and melted butter until the mixture resembles wet sand. Press this mixture firmly into the bottom of the prepared baking dish. Bake the crust for 10 minutes, then remove from oven and let it cool slightly while you prepare the filling.

      Make the cheesecake filling: In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth. Gradually add in the powdered sugar, mixing until well combined.

        Add pumpkin and spices: Add in the pumpkin puree, eggs, vanilla extract, cinnamon, nutmeg, ginger, and salt. Beat until the mixture is smooth and creamy, ensuring no lumps remain.

          Combine and bake: Pour the pumpkin cheesecake mixture over the cooled crust, spreading it evenly. Bake in the preheated oven for 25-30 minutes, or until the center is set and only slightly wobbly.

            Cool and chill: Remove the cheesecake bars from the oven and let them cool at room temperature for about 1 hour. Then, cover and refrigerate for at least 4 hours, or overnight for best results.

              Prepare the whipped cream topping: Just before serving, whip the heavy cream in a mixing bowl using an electric mixer until soft peaks form. Add the powdered sugar and vanilla extract, continuing to whip until stiff peaks form.

                Serve: Cut the chilled pumpkin cheesecake into bars. Top each bar with a generous dollop of whipped cream and a sprinkle of ground cinnamon for garnish. Enjoy your delightful mini pumpkin cheesecake bars!

                  Prep Time: 20 minutes | Total Time: 5 hours (including chill) | Servings: 16 bars