Dessert
Pumpkin Cheesecake Squares 
... from Aunt Sandy's Kitchen
- Serves: 16 slices
- Prep Time: 20-25 minutes
- Cooking: 40-45 minutes
Pumpkin cheesecake squares combine the flavors of pumpkin pie and cheesecake riding on a graham cracker crust. The creamy, comforting filling blends together sweet pumpkin, warm spices, and tangy cheesecake. The swirls of pumpkin in the cheesecake make for a well-balanced flavor, not too much pumpkin. The squares are easier and quicker to make than a whole cheesecake and can be frozen.
Crust Ingredients
Cheesecake Ingredients
Pumpkin Ingredients
Directions
- Preheat oven to 325°F (160°C).
- Remove cream cheese and eggs from refrigerater in time to reach room temperature (1 - 2 hours).
- Grease a 9 × 9 -inch baking pan with cooking spray, and line with parchment paper.
- In a mixing bowl, combine graham cracker crumbs, sugars, and add melted butter and stir until everything is combined.
- Pour graham cracker mixture into lined baking pan and press evenly over the bottom of the pan.
- Gently press the graham cracker mixture using something flat and square.
- In a mixing bowl, combine together cream cheese, sugar and vanilla.
- Add eggs, 1 at a time, beating just until yellow yolk disappears.
- In a separate mixing bowl add pumpkin puree and pumpkin spice and stir until combined.
- Pour evenly the cream cheese mixture over the graham cracker layer.
- Start adding spoonfuls of pumpkin mixture on top of the cream cheese till all the batter is used.
- Using a knife or toothpick, swirl the batters together by dragging top to bottom, then left to right.
- Bake at 325°F (160°C) for 40 - 45 minutes or untill a knife inserted in the center comes out clean.
- Allow the cheesecake to cool to room temperature before placing in refrigerater overnight or at least 6-8 hours.
- Once completely cooled, slice and serve.