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As the leaves begin to change and the air turns crisp, the arrival of fall brings with it an abundance of seasonal flavors, most notably pumpkin. Pumpkin desserts are a quintessential part of autumn, captivating taste buds with their rich, earthy sweetness and warm spices. From traditional pumpkin pie to innovative pumpkin-flavored treats, the versatility of pumpkin is celebrated in countless recipes. Among these delightful offerings, Mini Pumpkin Cheesecake Bars with a Spiced Graham Cracker Crust stand out as a perfect treat for holiday gatherings, cozy evenings, or simply a sweet indulgence to enjoy while savoring the season.

Mini Pumpkin Cheesecake Bars

Indulge in the flavors of fall with these Mini Pumpkin Cheesecake Bars featuring a spiced graham cracker crust. Perfect for holiday gatherings or a cozy night in, these bars beautifully combine creamy cheesecake with pumpkin and warm spices. Easy to make, they're ideal for sharing, and each bite offers a delightful texture and taste. Enjoy a slice of autumn bliss and create sweet memories with this simple yet satisfying treat!
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Ingredients
  

For the Crust:

1 ½ cups graham cracker crumbs

½ cup unsalted butter, melted

¼ cup granulated sugar

1 tsp ground cinnamon

¼ tsp salt

For the Cheesecake Filling:

16 oz cream cheese, softened

½ cup granulated sugar

½ cup packed brown sugar

2 large eggs

1 cup pure pumpkin puree

1 tsp vanilla extract

1 tsp ground cinnamon

½ tsp ground nutmeg

½ tsp ground ginger

¼ tsp salt

Whipped cream (for serving, optional)

Pumpkin pie spice (for garnish, optional)

Instructions
 

Preheat Oven: Preheat your oven to 325°F (160°C). Line a 9x13-inch baking pan with parchment paper, letting the paper hang over the edges for easy removal later.

    Make the Crust: In a medium bowl, combine the graham cracker crumbs, melted butter, granulated sugar, ground cinnamon, and salt. Mix until the crumbs are well coated and resemble wet sand. Press this mixture into the bottom of the prepared pan, creating an even layer. Bake for 8-10 minutes until lightly golden. Remove and let it cool while preparing the filling.

      Prepare the Filling: In a large mixing bowl, beat the softened cream cheese using an electric mixer until creamy and smooth. Gradually add the granulated sugar and brown sugar, mixing until well combined.

        Add Remaining Ingredients: Add the eggs one at a time, mixing well after each addition. Then, mix in the pumpkin puree, vanilla extract, ground cinnamon, nutmeg, ginger, and salt until the filling is smooth and well blended.

          Assemble and Bake: Pour the cheesecake filling over the cooled crust, spreading it evenly. Bake in the preheated oven for 35-40 minutes or until the edges are set and the center is slightly jiggly.

            Cool and Chill: Remove from the oven and allow the bars to cool at room temperature for about 1 hour. Then, cover with plastic wrap and refrigerate for at least 4 hours, or overnight if possible, to allow the flavors to meld.

              Serve: Once chilled, lift the cheesecake bars out of the pan using the parchment paper. Cut into small squares or bars. Serve with a dollop of whipped cream and a sprinkle of pumpkin pie spice on top, if desired.

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