Delicious Pumpkin Cheesecake Squares

These Pumpkin Cheesecake Squares are a delightful fall dessert that combines the flavors of pumpkin, cream cheese, and warm spices. The velvety smooth pumpkin cheesecake filling is baked on top of a crunchy gingersnap crust, creating a perfect balance of textures. With just the right amount of sweetness and a hint of spice, these squares are sure to impress your friends and family. Serve them at your next holiday gathering or enjoy them as a special treat for yourself!

Ingredients

• 1 1/2 cups gingersnap cookie crumbs
• 1/2 cup unsalted butter, melted
• 2 (8-ounce) packages cream cheese, softened
• 1 cup canned pumpkin puree
• 3/4 cup granulated sugar
• 1/4 cup packed light brown sugar
• 3 large eggs
• 1 teaspoon vanilla extract
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1/4 teaspoon salt
• Whipped cream, for garnish
• Ground cinnamon, for garnish

Directions

1. Preheat the oven to 325°F (163°C).
2. In a medium bowl, combine the gingersnap cookie crumbs and melted butter. Press the mixture into the bottom of a 9-inch square baking dish to form the crust.
3. In a large mixing bowl, beat the cream cheese until smooth and creamy.
4. Add the pumpkin puree, granulated sugar, brown sugar, eggs, vanilla extract, cinnamon, nutmeg, cloves, and salt to the cream cheese. Beat until well combined and smooth.
5. Pour the pumpkin cheesecake filling over the crust and spread it evenly.
6. Bake for about 45-50 minutes, or until the center is set and the edges are lightly browned.
7. Remove from the oven and let the cheesecake cool completely in the baking dish on a wire rack.
8. Once cooled, refrigerate for at least 2 hours, or overnight, to allow the cheesecake to set.
9. When ready to serve, cut the chilled pumpkin cheesecake into squares.
10. Garnish each square with a dollop of whipped cream and a sprinkle of ground cinnamon.
11. Enjoy!

Interesting Facts