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Creamy Small-Batch Pumpkin Cheesecake Bars: Easy 4-Ingredient Treat

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Recreate the nostalgic flavor of a lost diner favorite with this easy, small-batch pumpkin cheesecake bars recipe. Featuring a buttery almond flour crust and a silky, spiced pumpkin filling, this dessert is perfect for satisfying autumn cravings without the waste of a full-sized pan.

Ingredients

Scale
  • 1/2 cup finely ground almond flour
  • 2 tablespoons unsalted butter, melted
  • 1 tablespoon granulated sugar
  • 1/4 teaspoon cinnamon
  • 4 ounces full-fat brick cream cheese, softened
  • 1/2 cup pure pumpkin puree
  • 1/3 cup granulated white sugar
  • 1 large egg, room temperature
  • 1 teaspoon pure vanilla extract
  • 1/2 teaspoon pumpkin pie spice
  • 1 teaspoon cornstarch

Instructions

  1. Preheat oven to 350°F (175°C). Line a 6-inch square or 8×8 pan with parchment paper.
  2. In a small bowl, combine almond flour, melted butter, 1 tablespoon sugar, and cinnamon. Stir until it resembles wet sand.
  3. Press the crust mixture firmly into the bottom of the prepared pan using the bottom of a measuring cup.
  4. Bake the crust for 8-10 minutes until lightly golden. Let it cool completely.
  5. In a medium bowl, beat the softened cream cheese until smooth and creamy (about 2 minutes).
  6. Add 1/3 cup sugar, pumpkin puree, vanilla, pumpkin pie spice, and cornstarch. Mix on low speed until just combined.
  7. Gently stir in the egg with a spatula, being careful not to overmix to avoid air bubbles.
  8. Pour the filling over the cooled crust and smooth the top.
  9. Bake for 20-25 minutes until the edges are set but the center still has a slight jiggle.
  10. Cool in the pan at room temperature for 30 minutes.
  11. Refrigerate for at least 2 hours, or preferably overnight, until fully set.
  12. Slice into squares and serve chilled.

Notes

[‘Ensure cream cheese and egg are at room temperature to prevent lumps.’, ‘Do not overmix the batter after adding the egg to prevent cracking.’, ‘Use pure pumpkin puree, not pumpkin pie filling.’, ‘Bars continue to cook slightly as they cool in the pan.’, ‘For a gluten-free option, substitute almond flour with oat flour or a gluten-free blend.’]

Nutrition

Keywords: pumpkin cheesecake bars, small batch dessert, fall baking, almond flour crust, gluten-free option, easy pumpkin recipe, autumn treats

Find it online: https://coracooks.com/creamy-small-batch-pumpkin-cheesecake-bars-easy-4-ingredient-treat/