It’s that time of year – pumpkin everything! Instead of baking a pumpkin pie, I decided to mix it up with these pumpkin cheesecake squares. (As you may gather, I am a big fan of simple, serving size desserts!)
These start with a ginger-spiced graham cracker crust, which is topped with a mix of pumpkin and cream cheese goodness.
On the day I photographed this recipe our gorgeous cool, fall New York weather turned to 80+ degrees. I photograph in a room full of windows and the sun quickly threatened the demise of my once perfectly set cheesecake squares. Cheesecake can be a little fussy, which is why it is important to let these squares cool after baking and let them set in the refrigerator for at least three hours before cutting them into squares. Overnight is probably ideal!
I topped these pumpkin cheesecake squares with maple whipped cream. The whipped cream took 3 minutes to make and was delicious! I put the whipped cream into a piping bag (hello, easy quart-sized ziplock!) and decorated the squares with a flower decorating tip. This is not necessary, but it turns these delicious but average-looking squares into eye-catching bites of mouthwatering goodness.
Let me know in the comments if you make this recipe! And hold tight for some more holiday-inspired recipes coming to the blog soon!
Pumpkin Cheesecake Squares with Maple Whipped Cream
This recipe is full of spice and everything nice; perfect for the fall and winter holidays!
Ingredients
For the crust:
- 2 packages graham crackers
- 1/4 cup light brown sugar
- 1 teaspoon ground ginger
- 1/2 cup butter, melted
For the cheesecake:
- 2 (8 oz.) packages cream cheese, at room temperature
- 1 cup white sugar
- 1 1/2 cups unsweetened pumpkin puree
- 4 large eggs, at room temperature
- 2 teaspoons vanilla extract
- 2 teaspoons pumpkin pie spice
For the whipped cream:
- 1 cup heavy cream, refrigerated
- 2 tablespoons high-quality maple syrup
- ½ teaspoon vanilla extract
Instructions
- Preheat oven to 325ºF. Make an aluminum foil sling for an 8-inch-square pan so that foil overhangs sides. Spray foil lightly with cooking spray.
- Make the crust: In a food processor, pulse the graham crackers, sugar, and ginger into fine crumbs. Pulse in butter. Press the crumb mixture into the pan to form the cheesecake crust. Bake until it is firm but not quite brown, about 15 minutes. Set aside to cool.
- Make the cheesecake: In an electric mixer fitted with a paddle attachment, beat the cream cheese and sugar until smooth. Add the pumpkin puree and eggs, mixing well after each egg. Beat in the vanilla and pumpkin pie spice.
- Pour the pumpkin mixture over the graham cracker crust. Bake until the cheesecake is set around the edges but jiggles slightly in the center, about 45 minutes. Remove from the oven and let cool for 1-2 hours. Cover the cheesecake with plastic wrap and refrigerate until it is completely set (3+ hours).
- Make the whipped cream: In an electric mixer fitted with a whisk attachment, add heavy cream, sugar, and vanilla. Mix ingredients on low speed, then increase the speed to high until stiff peaks form, about 1 minute. Do not overbeat.
- Cut cheesecake squares and top with maple whipped cream. For presentation, pipe whipped cream onto squares with a flower decorating tip.
Notes
Recipe adapted from the following sources: Cook’s Illustrated Pumpkin Cheesecake Bars and Foolproof Living Maple Whipped Cream.
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