Print

Perfect Small-Batch Pumpkin Cheesecake Bars: Easy Fall Dessert

pumpkin cheesecake bars - featured image
Print Recipe

These perfect small-batch pumpkin cheesecake bars feature a browned butter shortbread crust and a creamy, spiced pumpkin cheesecake filling. They’re easy to make, perfectly portioned for an 8×8 pan, and ideal for fall gatherings.

Ingredients

  • Unsalted butter, ½ cup (1 stick / 113g)
  • All-purpose flour, 1 cup (120g)
  • Granulated sugar, ¼ cup (50g) for crust
  • Salt, ¼ teaspoon for crust
  • Full-fat cream cheese, 8 ounces (226g), softened to room temperature
  • Granulated sugar, ½ cup (100g) for filling
  • Pumpkin puree, ¾ cup (170g) (not pumpkin pie filling)
  • Large egg, 1, at room temperature
  • Vanilla extract, 1 teaspoon
  • Pumpkin pie spice, 1 teaspoon
  • White pepper, ⅛ teaspoon (optional, but recommended)
  • Salt, ⅛ teaspoon for filling

Instructions

  1. Preheat oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper, leaving overhang on two opposite sides. Lightly grease the parchment.
  2. Brown the butter: In a light-colored saucepan over medium heat, melt ½ cup butter, swirling occasionally. Cook until it foams, then subsides, and golden brown specks appear (about 4-5 minutes). Remove from heat immediately and pour into a heatproof bowl. Let cool for 5 minutes.
  3. Make the crust: In a medium bowl, whisk together flour, ¼ cup sugar, and ¼ teaspoon salt. Pour in warm browned butter and stir with a fork until mixture resembles wet sand and holds together when squeezed. Press firmly and evenly into the prepared pan. Bake for 15 minutes until edges are lightly golden. Remove and let cool on a rack. Keep oven on.
  4. Make the filling: In a large bowl, beat softened cream cheese with an electric mixer on medium speed until smooth (about 2 minutes). Scrape down sides. Add ½ cup sugar and beat for 1 minute until light and fluffy. Add pumpkin puree, egg, vanilla extract, pumpkin pie spice, white pepper (if using), and ⅛ teaspoon salt. Mix on low speed just until combined. Do not overmix.
  5. Assemble and bake: Pour filling over pre-baked crust and spread evenly. Tap pan gently on counter to release air bubbles. Bake at 350°F (175°C) for 30-35 minutes, until edges are set and center has a slight jiggle (like firm Jell-O).
  6. Cool gradually: Turn off oven and crack the door open. Let bars sit in warm oven for 30 minutes. Then remove and cool completely on a rack (about 1 hour). Cover with plastic wrap and refrigerate for at least 4 hours, preferably overnight.
  7. Slice and serve: Lift bars out using parchment overhang. Place on cutting board. Trim edges if desired, then slice into 8 equal rectangles (2 rows by 4 rows). Wipe knife clean between cuts. Let sit at room temperature for 10 minutes before serving.

Notes

Room temperature ingredients are essential for a smooth filling. Do not skip the parchment paper. Watch the crust bake time to avoid overbrowning. The jiggle test is key for doneness. Patience with chilling pays off for clean slices.

Nutrition

Keywords: pumpkin cheesecake bars, small batch, fall dessert, browned butter crust, easy cheesecake bars

Find it online: https://dahliadishes.com/perfect-small-batch-pumpkin-cheesecake-bars-easy-fall-dessert/