Pumpkin Cheesecake Squares – The Creamy, Crowd-Pleasing Fall Dessert You’ll Make on Repeat

If you’re craving the rich flavor of cheesecake with a seasonal twist, pumpkin cheesecake squares are the answer. They’re creamy, spiced, and baked into easy-to-slice squares—no springform pan required.

In this article, you’ll learn how to make pumpkin cheesecake squares from scratch, customize them with flavors, and pair them with other fall favorites like Pumpkin Spice Cookies or Pumpkin Pie Bars.

Pumpkin Cheesecake Squares – The Creamy, Crowd-Pleasing Fall Dessert You’ll Make on Repeat

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These Pumpkin Cheesecake Squares are the perfect blend of creamy cheesecake and warmly spiced pumpkin pie, all baked into an easy-to-slice dessert bar. Ideal for fall gatherings or Thanksgiving dessert tables.

• Total Time: 1 hour 5 minutes (plus chilling)
• Yield: 16 squares 1x

Ingredients

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• 1 1/2 cups graham cracker crumbs
• 1/4 cup granulated sugar
• 1/2 cup (1 stick) unsalted butter, melted
• 2 (8 oz) packages cream cheese, softened
• 3/4 cup granulated sugar
• 1 tsp vanilla extract
• 2 large eggs
• 1 cup canned pumpkin puree
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/4 tsp ground ginger
• 1/4 tsp ground cloves

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Instructions

1. Preheat oven to 325°F (163°C). Line a 9×9-inch baking pan with parchment paper, leaving an overhang for easy removal.
2. In a bowl, mix graham cracker crumbs, 1/4 cup sugar, and melted butter until combined. Press evenly into the bottom of the prepared pan. Bake for 8–10 minutes. Let cool slightly.
3. In a large bowl, beat cream cheese and 3/4 cup sugar until smooth. Add vanilla and eggs one at a time, beating after each addition.
4. Remove 1 cup of the cream cheese mixture and set aside.
5. To the remaining batter, add pumpkin puree, cinnamon, nutmeg, ginger, and cloves. Mix until fully combined.
6. Pour the pumpkin mixture over the crust. Spoon the reserved plain batter on top and swirl gently with a knife for a marbled effect.
7. Bake for 40–45 minutes or until the center is set. Cool completely in the pan, then refrigerate for at least 3 hours before slicing into squares.
8. Optional: Top with whipped cream and a sprinkle of cinnamon before serving.

Notes

These squares are great for making ahead and taste even better the next day. Store covered in the refrigerator for up to 4 days. For a nutty variation, add crushed pecans to the crust.

• Author: F.zahra
• Prep Time: 20 minutes
• Cook Time: 45 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Nutrition

• Serving Size: 1 square
• Calories: 240
• Sugar: 17g
• Sodium: 190mg
• Fat: 16g
• Saturated Fat: 9g
• Unsaturated Fat: 6g
• Trans Fat: 0g
• Carbohydrates: 21g
• Fiber: 1g
• Protein: 4g
• Cholesterol: 55mg

Why Pumpkin Cheesecake Squares Are a Must-Try

Cheesecake + Pumpkin = Fall Perfection

Pumpkin cheesecake squares combine two iconic desserts: smooth cheesecake and spiced pumpkin pie. The result? A creamy, fall-flavored treat that’s rich but perfectly balanced.

They offer the comfort of pumpkin spice, the richness of cream cheese, and a melt-in-your-mouth texture.

Easier Than Traditional Cheesecake

Unlike full cheesecakes, these bars are baked in one pan, cool faster, and slice easily—making them great for:

• Parties
• Potlucks
• Holiday trays

No water bath, no cracking worries—just chill, slice, and serve.

Looking for more cozy fall treats? Don’t miss our No Bake Pumpkin Cheesecake for an oven-free option.

Key Ingredients for Perfect Pumpkin Cheesecake Squares

Pumpkin Puree and Cream Cheese Balance

The heart of pumpkin cheesecake squares is the creamy filling. For the best texture and flavor, use:

• 100% pure pumpkin puree (not pumpkin pie mix)
• Full-fat cream cheese, softened
• Eggs for structure
• Sour cream (optional) for added creaminess

Pumpkin brings moisture, while cream cheese adds richness. Keep the ratio balanced—too much pumpkin makes it dense.

Spices and Sweeteners That Shine

Flavor comes from the classic fall spice blend:

• Cinnamon
• Nutmeg
• Ginger
• A pinch of cloves

Or simply use pumpkin pie spice for convenience. Sweeten with brown sugar for a warm depth, and vanilla extract for balance.

Looking for more spice-forward desserts? Try our Cranberry Pumpkin Cake with Cream Cheese Frosting next.

How to Make Pumpkin Cheesecake Squares

The Crust: Cookie or Graham?

Start with a sturdy crust that complements the creamy filling. You can use:

• Graham cracker crumbs
• Crushed gingersnaps for extra spice
• Biscoff cookies for caramel notes

Basic crust recipe:

• 1 ½ cups cookie crumbs
• 6 tbsp melted butter
• 2 tbsp sugar (optional)

Mix and press into a lined 9×13 pan. Bake at 325°F for 8–10 minutes until set.

Mixing and Baking the Cheesecake Layer

While the crust cools, beat together:

• 2 blocks cream cheese
• 1 cup pumpkin puree
• ¾ cup brown sugar
• 2 eggs
• 1 tsp vanilla
• 1½ tsp pumpkin spice

Pour over the crust, smooth the top, and bake at 325°F for 30–35 minutes, until the center is just set.

Let cool, then chill at least 3 hours before slicing.

Want a crustless alternative? Try our No Bake Pumpkin Cheesecake—just chill and slice.

Baking and Cooling Tips for Best Texture

How Long to Bake and When to Chill

Bake pumpkin cheesecake squares at 325°F for 30–35 minutes. The edges should be firm, and the center should jiggle slightly.

Avoid overbaking—it can cause cracks and dry out the cheesecake.

Once baked:

• Let the pan cool at room temp for 1 hour
• Then refrigerate for at least 3 hours, or overnight for clean slices

Signs It’s Ready to Slice

Your cheesecake squares are ready when:

• The top is set without browning
• The center jiggles slightly but isn’t liquid
• The pan feels cool to the touch after chilling

Pro tip: Use a hot knife for perfect cuts. Wipe between slices.

Want to serve a crowd? Pair with Pumpkin Pie Bars for variety on your dessert table.

Easy Flavor Variations and Add-Ins

Swirls, Chips, Nuts, and Glazes

Give your pumpkin cheesecake squares a twist with easy mix-ins or toppings:

• Cream cheese swirl – Save a bit of plain batter, swirl it on top before baking
• Mini chocolate chips – Stir into the filling or sprinkle on the crust
• Toasted pecans or walnuts – Add crunch to the top layer
• Maple glaze – Drizzle over chilled bars for a sweet finish

You can also dust with cinnamon or add a whipped cream topping before serving.

Mini or Bar-Style Options

Want individual servings?

• Use a muffin tin for mini cheesecake cups
• Cut small squares for party platters
• Layer in jars for portable desserts

Looking for handheld treats? Try our Pumpkin Chocolate Chip Cupcakes next!

How to Store and Freeze Cheesecake Squares

Fridge vs. Freezer Methods

Pumpkin cheesecake squares store best in the fridge. After chilling and slicing:

• Place in an airtight container
• Store up to 5 days in the fridge
• Separate layers with parchment to prevent sticking

Best Containers and Time Limits

To freeze:

• Wrap individual bars in plastic
• Store in a freezer-safe container or bag
• Freeze for up to 1 month

Thaw overnight in the fridge before serving—never at room temperature.

Bonus tip: Add fresh toppings like whipped cream after thawing for best texture.

Need more make-ahead ideas? Try Pumpkin Spice Cookies—they freeze and store just as well.

Serving Suggestions for Fall Occasions

Toppings That Elevate

Before serving your pumpkin cheesecake squares, add simple toppings to boost flavor and appearance:

• Whipped cream and a sprinkle of cinnamon
• Caramel or maple drizzle
• Chopped pecans or walnuts
• Crushed gingersnap cookies for texture

Serve chilled, but let them sit for 5–10 minutes before plating for the best bite.

How to Slice, Plate, and Decorate

Use a sharp, hot knife for clean edges.
Wipe between each cut for bakery-style squares.

Serving ideas:

• Place on a tiered dessert tray
• Garnish with mini pumpkins or cinnamon sticks for fall décor
• Pair with a warm drink like chai or spiced coffee

For a full dessert table, serve with Pumpkin Pie Bars or Cranberry Pumpkin Cake with Cream Cheese Frosting.

Fall Dessert Pairings to Serve with Cheesecake Squares

Pumpkin cheesecake squares are rich and creamy, so pairing them with contrasting textures and flavors creates a balanced dessert table.

Here are some great options:

• Pumpkin Pie Bars – Soft and spiced, these make a perfect companion
• Pumpkin Spice Cookies – Great for crunch and bite-size treats
• Pumpkin Chocolate Chip Cupcakes – Moist, handheld, and chocolatey
• Cranberry Pumpkin Cake with Cream Cheese Frosting – Adds tartness and vibrant color to your lineup

These pairings work well for Thanksgiving, Friendsgiving, or any cozy fall celebration.

Frequently Asked Questions (FAQ)

Conclusion

Whether you’re baking for a party, potluck, or just want something sweet with seasonal flair, pumpkin cheesecake squares deliver. Creamy, spiced, and easy to slice, they offer all the flavor of classic cheesecake—without the hassle.

Customize them with toppings, pair them with cookies or bars, and store them with ease. For a full fall dessert spread, serve alongside Pumpkin Spice Cookies or Pumpkin Pie Bars. These squares may just become your new go-to autumn treat.

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