Pumpkin Cheesecake Squares

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Pumpkin Cheesecake Squares

Pumpkin anything sweet is my favorite dessert. I absolutely love it!! This recipe becomes the perfect bite-size squares of delicious pumpkin indulgence. It's simple and festive for the holidays or just whenever you want a treat.

  • Prep Time: All added up, about 1 hours
  • Cook Time: 65 mins
  • Servings: 9-12 squares

Ingredients

  • Preheat oven to 350 degrees
  • Line an 8 X8 glass baking dish with parchement paper or grease well
  • STEP 1: CHEESECAKE CRUST
  • 1 stick(s) butter (1/2 cup)
  • 3/4 cup(s) sugar
  • 1 large egg
  • 1/2 tsp(s) baking soda
  • 1 cup(s) unbleached all-purpose flour
  • 1/2 tsp(s) salt
  • 2 tbsp(s) pumpkin pie spice sugar mix (**See instructions)
  • STEP 2: CHEESECAKE FILLING
  • 12 oz Room temperature cream cheese
  • 1/2 cup(s) Sugar
  • 1/2 cup(s) Libby's canned pumpkin
  • 1 large egg
  • 1 tsp(s) vanilla
  • 2 tbsp(s) pumpkin pie spice sugar mix (**See instructions)

Tips and Suggestions

I place my uncut cheesecake in the freezer for about 30 minutes before cutting. It helps to cut more even squares.

Instructions

**To make the pumpkin pie spice sugar mix: Add 1 tbsp. pumpkin pie spice mix to 3 tbsp. Sugar.

To make the crust: Beat sugar and butter in a mixer bowl until creamy. Add 1 egg and mix. Add baking soda, flour and salt and mix until combined. Consistency will be sticky and wet.

Use a rubber spatula and smooth the dough into your 8 X 8 baking dish, either lined with parchment paper (you will see why this is easier to use) or well greased. Place in your 350 degree oven for 22-25 minutes. Check that your toothpick comes out clean, and then poke several holes to deflate it once out of the oven and cooling.

To make the cheesecake: In your mixer bowl, cream the sugar and cream cheese until fluffy. Stir in pumpkin, egg, and vanilla. Once your crust has cooled a bit (warm is fine), pour the filling on top of your crust and smooth it out. Sprinkle the remaining pumpkin pie spice sugar mix over the top and place in your 350 degree oven for 35-40 minutes. I actually needed the full 40 minutes..

Let cool for to room temperature (about an hour or longer) and then refrigerate at least 3 hours before cutting into 2" X 2" squares. If you used the parchment paper, you will find you can easily lift the cheesecake out of the glass dish and slide the whole square onto your cutting board. No mess and it easily comes off the paper.


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