Pumpkin Cheesecake Squares

Health score
4%
Pumpkin Cheesecake Squares
185 min.
16
361kcal

Suggestions


Indulge in the delightful flavors of fall with our Pumpkin Cheesecake Squares, a dessert that perfectly marries the creamy richness of cheesecake with the warm, spiced essence of pumpkin. These squares are not just a treat for the taste buds; they are a celebration of seasonal ingredients that will leave your guests asking for seconds.

Imagine a buttery, crumbly crust made from a blend of all-purpose flour, brown sugar, oats, and walnuts, providing a satisfying crunch that complements the smooth, velvety filling. The filling is a luscious combination of cream cheese, pumpkin puree, and a medley of spices like cinnamon and ginger, creating a harmonious balance of sweetness and warmth. Topped with a creamy layer of sour cream and a hint of vanilla, each bite is a perfect blend of flavors and textures.

Whether you're hosting a holiday gathering or simply looking to satisfy your sweet tooth, these Pumpkin Cheesecake Squares are sure to impress. With a preparation time of just over three hours, including cooling, they are an ideal make-ahead dessert that can be stored in the refrigerator, ready to serve whenever the craving strikes. Treat yourself and your loved ones to this seasonal delight that captures the essence of autumn in every bite!

Ingredients

  • cup flour all-purpose
  • 0.8 cup brown sugar packed
  • 0.5 cup butter 
  • cup oats 
  • 0.5 cup walnut pieces finely chopped
  • oz cream cheese softened
  • 0.8 cup sugar 
  • 15 oz pumpkin pie filling/mix canned (not pumpkin pie mix)
  • 1.5 teaspoons ground cinnamon 
  • teaspoon ground ginger 
  •  eggs 
  • cups cream sour
  • 0.3 cup sugar 
  • 0.5 teaspoon vanilla 

Equipment

  • bowl
  • frying pan
  • oven
  • blender
  • hand mixer

Directions

  1. Heat oven to 350°F. Spray 13x9-inch pan with cooking spray. In medium bowl, mix flour and brown sugar. Using pastry blender, cut in butter until mixture looks like coarse crumbs. Stir in oats and walnuts. Press in bottom of pan; bake 15 minutes.
  2. In large bowl, beat filling ingredients with electric mixer on medium speed until well blended.
  3. Pour over hot base.
  4. Bake 20 to 25 minutes or until set and dry in center.
  5. Meanwhile, in small bowl, mix topping ingredients. Drop mixture by spoonfuls over pumpkin layer; spread evenly over hot filling.
  6. Bake about 5 minutes or until topping is set. Cool completely, about 2 hours.
  7. Cut into 4 rows by 4 rows. Store covered in refrigerator.

Nutrition Facts

Calories361kcal
Protein5.45%
Fat48.15%
Carbs46.4%

Properties

Glycemic Index
20.76
Glycemic Load
15.97
Inflammation Score
-9
Nutrition Score
9.5595652901608%

Flavonoids

Cyanidin
0.1mg

Nutrients percent of daily need

Calories:360.69kcal
18.03%
Fat:19.84g
30.53%
Saturated Fat:7.52g
47.02%
Carbohydrates:43.03g
14.34%
Net Carbohydrates:39.77g
14.46%
Sugar:25.27g
28.08%
Cholesterol:61.97mg
20.66%
Sodium:190.78mg
8.29%
Alcohol:0.04g
100%
Alcohol %:0.04%
100%
Protein:5.05g
10.11%
Vitamin A:2874.51IU
57.49%
Manganese:0.59mg
29.57%
Selenium:9.94µg
14.2%
Fiber:3.26g
13.02%
Vitamin B2:0.21mg
12.1%
Phosphorus:111.99mg
11.2%
Folate:35.88µg
8.97%
Magnesium:32.11mg
8.03%
Vitamin B1:0.12mg
7.9%
Calcium:77.24mg
7.72%
Vitamin B5:0.72mg
7.18%
Iron:1.29mg
7.15%
Copper:0.13mg
6.35%
Vitamin B6:0.11mg
5.51%
Potassium:164.94mg
4.71%
Zinc:0.69mg
4.58%
Vitamin E:0.61mg
4.05%
Vitamin B3:0.72mg
3.59%
Vitamin B12:0.17µg
2.87%
Vitamin C:1.26mg
1.53%
Vitamin D:0.17µg
1.1%
Vitamin K:1.1µg
1.05%