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Pumpkin Cheesecake Squares Recipe

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4.2 from 9 reviews

These Pumpkin Cheesecake Squares combine a spiced gingersnap crust with a creamy cream cheese filling swirled with pumpkin puree and autumnal spices, creating a perfect seasonal dessert that's rich, smooth, and beautifully marbled.

  • Total Time: 1 hour 20 minutes
  • Yield: 9 squares

Ingredients

For the Crust:

  • 195g Ginger Snap Cookies (Trader Joe's recommended)
  • 3 Tbsp (45ml) unsalted butter, melted

Cream Cheese Filling:

  • 24 ounces (678g) cream cheese, softened
  • ¾ cup (178g) white granulated sugar
  • ¾ cup (180ml) sour cream
  • 2 eggs
  • ¼ tsp kosher salt
  • 2 ½ tsp (12.5ml) pure vanilla extract
  • 3 tbsp (24g) all-purpose flour

Pumpkin Filling:

  • ¾ cup (180ml) pure pumpkin puree
  • 1 ½ tsp (7.5ml) light brown sugar
  • ½ tsp (2.5ml) pumpkin pie spice
  • Pinch of kosher salt
  • ¼ cup (60ml) of the prepared cream cheese mixture (from above)

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 325°F (165°C). Line a 9 x 9 inch brownie pan with two sheets of parchment paper arranged in opposite directions to prevent sticking. Set aside.
  2. Make Crust: Place the ginger snap cookies in a food processor and pulse until they become fine crumbs. Add the melted butter and pulse again until the crumbs are evenly coated and stick together. Transfer the crumb mixture to the prepared pan, pressing firmly to form one compact layer. Bake this crust at 325°F for 8-9 minutes. Remove from oven and let cool.
  3. Prepare Cream Cheese Filling: In a mixing bowl or stand mixer, beat the softened cream cheese and granulated sugar together until completely smooth and creamy. Add the sour cream and mix until incorporated. Beat in the eggs one at a time, ensuring each egg is fully incorporated before adding the next. Add kosher salt and vanilla extract, mixing well, then add the flour and beat just until combined. Set aside this cream cheese mixture.
  4. Make Pumpkin Filling: In a separate bowl, whisk together the pumpkin puree, light brown sugar, pumpkin pie spice, kosher salt, and vanilla extract. Then stir in ¼ cup (60ml) of the reserved cream cheese mixture until fully combined to create the pumpkin filling.
  5. Assemble and Create Swirls: Pour the remaining cream cheese mixture evenly over the cooled crust in the pan, smoothing the top with a spatula. Using a small spoon or mini cookie scoop, dollop approximately 16 evenly spaced spoonfuls of the pumpkin filling on top, about ½ inch apart. Using a skewer or toothpick, carefully swirl the dollops first vertically and then horizontally to create a marbled effect.
  6. Bake and Chill: Place the pan in the oven and bake for 35-40 minutes, or until the edges are set and the center slightly jiggles. Remove from the oven and allow it to cool completely at room temperature. Then refrigerate overnight uncovered to firm up. When ready, use a clean knife wiped between cuts to slice into 9 squares for neat portions.

Notes

  • Ensure cream cheese is fully softened for smooth batter without lumps.
  • Using parchment paper in two directions helps remove the cheesecake easily from the pan.
  • Do not overbake; the center should have a slight wobble when done.
  • Refrigeration overnight is key for flavors to meld and for easy slicing.
  • Clean the knife between cuts for perfect square slices.
  • You can substitute gingersnap cookies with graham crackers mixed with ginger powder for a different crust flavor.
  • Author: Chef
  • Prep Time: 30 minutes
  • Cook Time: 50 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://avascooking.com/pumpkin-cheesecake-squares-recipe/