Fall is here, which means it’s time to break out the pumpkin spice! This easy pumpkin cheesecake squares recipe is the perfect dessert for your next autumn gathering. With its creamy texture and warm pumpkin flavor, it’s sure to be a crowd-pleaser. Plus, it’s simple enough to make that even those who aren’t confident in the kitchen can give it a try.
Ingredients
- 1 1/2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 3 packages (8 oz each) cream cheese, softened
- 1 cup granulated sugar
- 1 can (15 oz) pumpkin puree
- 3 large eggs
- 1 tsp vanilla extract
- 1 tsp pumpkin pie spice
Instructions
- Preheat your oven to 350°F (175°C) and line a 9×13 inch baking dish with parchment paper.
- In a mixing bowl, combine the graham cracker crumbs and melted butter until it makes a sticky crust. Press the mixture into the bottom of the baking dish.
- In a separate mixing bowl, beat the cream cheese and sugar until smooth. Add the pumpkin puree, eggs, vanilla extract, and pumpkin pie spice, and mix until well combined.
- Pour the mixture over the graham cracker crust and smooth it out with a spatula.
- Bake for 35-40 minutes or until the center is set. Allow it to cool on a wire rack for 30 minutes before refrigerating for at least 2 hours.
- Cut into squares and serve chilled.
Nutritional Information
Serving Size: 1 square
Calories: 250
Total Fat: 18g
Saturated Fat: 10g
Cholesterol: 90mg
Sodium: 170mg
Total Carbohydrates: 19g
Dietary Fiber: 1g
Sugars: 14g
Protein: 4g
Cooking Time
Total Time: 3 hours 20 minutes
Prep Time: 20 minutes
Cook Time: 40 minutes
Chill Time: 2 hours
Equipment
- 9×13 inch baking dish
- Mixing bowls
- Mixing spoon or electric mixer
- Spatula
- Parchment paper
Serving Suggestions
These easy pumpkin cheesecake squares are delicious on their own, but you can also serve them with a dollop of whipped cream, a sprinkle of cinnamon, or a drizzle of caramel sauce for an extra special touch.
Variations
For a fun twist, try adding a layer of crushed pecans or gingersnap cookies to the crust. You can also swap out the pumpkin puree for sweet potato puree for a slightly different flavor.
Substitutions
If you don’t have graham cracker crumbs on hand, you can use crushed vanilla wafers or ginger snaps instead. You can also substitute the unsalted butter for coconut oil or margarine if you prefer.
Storage
These pumpkin cheesecake squares can be stored in the refrigerator for up to 5 days. Be sure to cover them tightly with plastic wrap or foil to prevent them from drying out or absorbing any odors from your fridge.
Tips
- Be sure to use room temperature cream cheese for the smoothest texture.
- Don’t overmix the batter or it could become too runny.
- Allow the cheesecake to cool for at least 30 minutes before refrigerating to prevent condensation from forming on the top.
- Use a sharp knife to cut the cheesecake into squares for the cleanest edges.
Notes
These easy pumpkin cheesecake squares are a great make-ahead dessert for your next fall gathering. Plus, they’re a fun twist on traditional pumpkin pie that everyone is sure to love.
Frequently Asked Questions
Can I use a different type of crust?
Absolutely! You can use a pre-made graham cracker crust or try making your own with crushed cookies or nuts.
Can I freeze these cheesecake squares?
Yes, you can freeze them for up to 2 months. Just be sure to wrap them tightly in plastic wrap and aluminum foil to prevent freezer burn.
How can I tell when the cheesecake is done?
The center should be set and the edges should be slightly golden brown. You can also do a “wiggle test” – gently shake the pan and if the center is still jiggly, it needs more time in the oven.
These easy pumpkin cheesecake squares are the perfect dessert for fall. They’re creamy, delicious, and oh-so-festive. Plus, they’re simple enough to make that even novice bakers can give them a try. So why not whip up a batch for your next autumn gathering? Your friends and family will thank you!