. Preheating the Oven Start by preheating your oven to 350°F (175°C). This step helps the cheesecake bake evenly. Preparing the Baking Dish Line an 8x8 inch baking dish with parchment paper. Leave some paper hanging over the edges for easy removal later. Mixing Ingredients In a medium bowl, mix 1 ½ cups of graham cracker crumbs, ½ cup of melted unsalted butter, and 2 tablespoons of granulated sugar. Stir until everything blends well. Baking the Crust Press the crumb mixture firmly into the bottom of your baking dish. Bake in the preheated oven for 10 minutes. Once done, take it out and let it cool. Combining the Cream Cheese and Pumpkin In a large bowl, beat 16 oz of softened cream cheese with a hand mixer until smooth. Next, add 1 cup of canned pumpkin puree and ¾ cup of brown sugar. Mix until combined. Adding Remaining Ingredients Now, add 2 large eggs, 1 teaspoon of vanilla extract, 2 teaspoons of pumpkin pie spice, 1 teaspoon of cinnamon, and ½ teaspoon of salt. Continue mixing until there are no lumps left. Pouring the Filling Carefully pour the pumpkin cheesecake filling over the cooled crust. Use a spatula to spread it evenly across the surface. Recommended Baking Time Place the dish back in the oven. Bake for 40-45 minutes. The edges should be set, and the center will have a slight jiggle. Cooling at Room Temperature When baked, remove it from the oven. Allow the cheesecake to cool at room temperature for about 1 hour. Chilling in the Refrigerator After cooling, place the dish in the refrigerator. Chill for at least 4 hours, or overnight for the best texture and flavor. Cutting into Squares When ready to serve, use the parchment paper to lift the cheesecake out. Cut into squares for serving. Topping and Garnishing Options Top each square with whipped cream if you like. You can also sprinkle chopped pecans or walnuts for a nice crunch. For the full recipe, check the instructions above. Ensuring Proper Texture To get the right texture, mix the cream cheese until it’s smooth. This helps avoid lumps in your filling. Use room-temperature cream cheese for best results. It blends easier with other ingredients. Preventing Cracks To stop cracks, do not overbake the cheesecake. Keep an eye on it. The edges should be firm, but the center can jiggle a bit. Let it cool slowly at room temperature before chilling. Presentation Ideas For a beautiful serve, cut the cheesecake squares neatly. Use a sharp knife for clean edges. Add a dollop of whipped cream on each square. Sprinkle chopped nuts on top for a nice crunch. Best Accompaniments Serve these squares with a side of vanilla ice cream for a sweet touch. A warm drink like chai tea or coffee pairs well too. The flavors will blend perfectly. Substitutions for Healthier Options You can swap out graham cracker crumbs for almond flour for a gluten-free option. Use Greek yogurt instead of cream cheese for a lighter cheesecake. Selecting Quality Ingredients Always choose fresh pumpkin puree for richer flavor. Check that your eggs are large and free-range. Quality ingredients make a big difference in taste. Don’t forget to grab fresh spices for the best flavor! For the complete recipe, check out the [Full Recipe]. {{image_2}} You can jazz up your pumpkin spice cheesecake squares in fun ways. For a chocolate twist, add chocolate chips to the filling. This makes each bite richer and creamier. You can also melt chocolate and drizzle it on top for extra flair. If you prefer caramel, swirl it into the filling before baking. This gives a sweet, gooey surprise. Another option is to add nuts. Chopped pecans or walnuts bring a nice crunch. Just mix them into the filling or sprinkle them on top. This adds texture and flavor to each square. For those who need gluten-free treats, swap the graham cracker crumbs for gluten-free ones. Most stores sell gluten-free options that work great. Just make sure to check labels to avoid hidden gluten. If you want a vegan version, use a dairy-free cream cheese. Replace eggs with flaxseed meal mixed with water. This will help bind the filling. Use maple syrup instead of brown sugar for sweetness. These swaps keep the flavor while making it plant-based. You can change your cheesecake squares for special occasions. For Thanksgiving, add cranberries or nuts on top for a festive touch. For Christmas, use peppermint extract instead of vanilla. This will give a holiday vibe to your dessert. When using fresh pumpkin, roast and puree it yourself. This adds more flavor than canned pumpkin. Canned pumpkin works fine, but fresh can enhance the taste. If you use fresh, be sure to drain any excess moisture. This will keep your squares from being too wet. For the full recipe, check out the details above. How long do pumpkin spice cheesecake squares last in the fridge? They stay fresh for about 5 days when stored properly. Best practices for storage include placing them in an airtight container. This keeps the cheesecake moist and prevents odors from other foods. What are the freezing instructions? To freeze, wrap the cheesecake squares tightly in plastic wrap. Then place them in a freezer-safe bag. This method helps avoid freezer burn. Thawing tips? Always thaw in the refrigerator overnight. This way, your cheesecake remains creamy and delicious. What are the recommended methods for reheating? You can enjoy these squares cold or slightly warm. If you prefer warm, gently heat them in the microwave for about 10-15 seconds. How do you serve again after storage? Simply cut into squares and add your favorite toppings, like whipped cream or nuts. This adds freshness and makes them look appealing again. How can I tell when the cheesecake is done? You can tell the cheesecake is done when the edges look set. The center should still jiggle a bit. This slight jiggle means it will firm up as it cools. Always use a timer and check around the 40-minute mark. Can I use a different type of crust? Yes, you can use other crusts! Try a cookie crust or a nut crust for a twist. Graham crackers are classic, but use what you love. Just make sure the crust is firm and can hold the filling. Can I make this recipe ahead of time? Absolutely! You can make these squares a day ahead. Just store them in the fridge. The flavors deepen overnight, making them even better. This makes serving easier for parties or gatherings. What can I substitute for cream cheese? If you need a substitute for cream cheese, try mascarpone cheese or Greek yogurt. Both options give a creamy texture. Adjust the sweetness if needed, as they may vary in taste. Is it necessary to use fresh pumpkin? No, it's not necessary to use fresh pumpkin. Canned pumpkin puree works great! It saves time and has a rich flavor. Just make sure to choose pure pumpkin, not pumpkin pie filling. Why did my cheesecake crack? Cracks often happen due to rapid temperature changes. Always bake at a steady temperature. Avoid overmixing, as that can add too much air. Lastly, try baking in a water bath for even cooking. How do I prevent my cheesecake from being too dense? To keep your cheesecake light, mix the filling gently. Overmixing can create too much air. Make sure your cream cheese is softened well. This helps blend smoothly without making it dense. This blog post covers everything you need for pumpkin cheesecake squares. We explored ingredients, baking steps, and serving tips. Remember to preheat and chill your squares for best results. You can enjoy this treat all year, with tasty variations to try. Whether you go classic or creative, your friends and family will love it. Stay confident in your baking and have fun making this dessert shine!](https://recipesure.com/wp-content/uploads/2025/07/792ffa6d-b65f-4a84-b5b4-9c9afe71d2f6-250x250.webp)
Pumpkin Spice Cheesecake Squares
Indulge in the fall flavors with these delightful Pumpkin Spice Cheesecake Squares! This irresistible dessert features a creamy pumpkin filling on a buttery graham cracker crust, making it perfect for gatherings or cozy nights in. Easy to make with simple ingredients, a little love, and a chill in the fridge, these squares are sure to be a hit.