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Amazing Pumpkin Spice Cheesecake Squares Now

Pumpkin Spice Cheesecake Squares

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Enjoy these delightful Pumpkin Spice Cheesecake Squares, a perfect fall and winter dessert. They combine the warm flavors of pumpkin spice with the creamy richness of cheesecake, making them ideal for Thanksgiving or Christmas gatherings.

Ingredients

Scale
  • 1 ½ cups graham cracker crumbs
  • ¼ cup granulated sugar
  • 6 tablespoons unsalted butter, melted
  • 3 (8 ounce) packages cream cheese, softened
  • 1 cup granulated sugar
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground ginger
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground cloves
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup pumpkin puree (not pumpkin pie filling)

Instructions

  1. Preheat your oven to 350°F (175°C). Line an 8×8 inch baking pan with parchment paper, leaving an overhang on the sides.
  2. In a medium bowl, combine graham cracker crumbs, ¼ cup granulated sugar, and melted butter. Press this mixture evenly into the bottom of the prepared pan to form the crust.
  3. In a large bowl, beat the softened cream cheese with an electric mixer until smooth.
  4. Gradually add 1 cup of granulated sugar, cinnamon, ginger, nutmeg, and cloves. Beat until well combined.
  5. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
  6. Gently fold in the pumpkin puree until just combined. Be careful not to overmix.
  7. Pour the pumpkin cheesecake mixture over the prepared crust.
  8. Bake for 35-45 minutes, or until the edges are set and the center is still slightly jiggly.
  9. Let the cheesecake cool completely in the pan on a wire rack.
  10. Once cooled, cover the pan and refrigerate for at least 4 hours, or preferably overnight, before cutting into squares.

Notes

  • For an extra festive touch, top with whipped cream and a sprinkle of cinnamon before serving.
  • Ensure your cream cheese is truly softened for a smooth, lump-free filling.
  • Chilling the cheesecake thoroughly is key to achieving clean cuts.

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