Description

A budget-friendly, single-serve pumpkin cheesecake bar recipe that costs less than $3 to make. Features a graham cracker crust, creamy pumpkin cheesecake filling, and a buttery streusel topping.

Ingredients

Scale

1 cup (100g) graham cracker crumbs
1/2 cup (113g) unsalted butter, melted
2 tablespoons granulated sugar
16 oz (450g) full-fat cream cheese, softened
3/4 cup (150g) granulated sugar
1 cup (240g) canned pumpkin puree
1 teaspoon pumpkin pie spice
1 teaspoon vanilla extract
1 large egg
1/2 cup (60g) all-purpose flour (for streusel)
1/4 cup (50g) brown sugar (for streusel)
1/4 teaspoon cinnamon (for streusel)
1/4 cup (57g) cold unsalted butter, cubed (for streusel)

Instructions

Preheat oven to 350°F (175°C). Line an 8×8 inch baking pan with parchment paper, leaving an overhang on two sides for easy removal.
In a medium bowl, mix graham cracker crumbs, melted butter, and 2 tablespoons of sugar until it resembles wet sand. Press firmly into the bottom of the prepared pan.
Pre-bake the crust for 8 minutes, then remove from oven.
While the crust bakes, beat the softened cream cheese in a bowl until smooth. Add 3/4 cup sugar and whisk until combined.
Add pumpkin puree, pumpkin pie spice, and vanilla extract. Whisk until smooth.
Add the large egg and whisk just until incorporated. Do not overmix.
Pour the cheesecake batter over the hot crust and smooth the top.
In a small bowl, combine flour, brown sugar, and cinnamon. Cut in the cold cubed butter with a fork until the mixture resembles coarse crumbs.
Sprinkle the streusel evenly over the cheesecake layer.
Bake at 350°F (175°C) for 40-45 minutes. The edges should be set, but the center should have a slight jiggle.
Let the bars cool completely in the pan on a wire rack for at least 2 hours.
Lift the bars out using the parchment paper overhang and cut into 12 bars.

Notes

Do not use light cream cheese as it contains more water and starch, leading to runny bars. Use block cream cheese, not tub. Ensure cream cheese is softened but not melted. Pre-baking the crust prevents sogginess. Cool completely before cutting to ensure clean slices. Can be frozen individually for up to 3 months.

Prep Time: 20 minutes
Cook Time: 53 minutes
Category: Dessert
Cuisine: American

Nutrition

Serving Size: 1 bar
Calories: 280
Sugar: 22
Sodium: 180
Fat: 16
Saturated Fat: 9
Carbohydrates: 32
Fiber: 1
Protein: 4

Keywords: budget pumpkin cheesecake, cheap fall dessert, single serve pumpkin bars, pumpkin cheesecake bars with streusel, easy pumpkin recipe, freezer friendly dessert