Pumpkin Cheesecake Squares – Easy Recipes for Fall
These creamy pumpkin cheesecake squares are the perfect fall treat with warm spices and buttery crust.
Servings: 9 squares
Ingredients
- 1 1/2 cups graham cracker crumbs
- 1/4 cup packed brown sugar
- 1/3 cup butter, melted
- 2 (8 ounce) packages cream cheese, softened
- 1/2 cup white sugar
- 1/2 teaspoon vanilla extract
- 2 eggs
- 1/2 cup canned pumpkin
- 1/2 teaspoon ground cinnamon
- 1 pinch ground cloves
- 1 pinch ground nutmeg
Instructions
- Preheat oven to 325°F (165°C). Grease a 9-inch square baking pan.
- In a medium bowl, mix together graham cracker crumbs, brown sugar, and melted butter. Press into the bottom of the prepared pan.
- In a large bowl, beat cream cheese, white sugar, and vanilla until smooth. Add eggs one at a time, mixing well after each addition.
- Remove 1 cup of the cream cheese mixture and spread it evenly over the prepared crust.
- Add pumpkin, cinnamon, cloves, and nutmeg to the remaining batter and mix until well blended. Carefully spread over the first layer in the pan.
- Bake in the preheated oven for 35 to 40 minutes or until the center is almost set. Cool, then refrigerate for 3 hours or overnight. Cut into squares and serve.