Pumpkin Cheesecake Squares

Yes, it's officially pumpkin season!

These pumpkin cheesecake bars with a gingersnap crust are creamy and decadent, with just the right amount of fall flavors coming from the pumpkin swirl and spicy gingersnap crust.

They would make a fantastic dessert idea for Halloween or Thanksgiving too! For more great pumpkin recipes try my Pumpkin Spice Biscotti or my Ultimate Pumpkin Bread recipe.

A Pumpkin Swirl with Two Batters

• The great thing about this dessert is that it tastes like a mash-up of pumpkin pie and cheesecake. So you have that great, decadent, creamy cheesecake texture with a burst of pumpkin flavor.

• When the two batters are swirled together, it forms a beautiful decorative top as well.

• For a variation on this recipe try my Key Lime Cheesecake Bars, a great springtime dessert! Or my Raspberry Swirl Cheesecake, a great dessert idea for Christmas or Valentine’s Day.

Bake the Cheesecake in a Brownie Pan

• If you don’t have a removable bottom square cheesecake pan, bake your pumpkin bars in a 9×9 brownie pan lined with parchment paper.

• The parchment paper will prevent the cheesecake from sticking to the sides of the pan, but also make the cheesecake easier to remove from the pan once it’s cooled.

• Just simply life the cheesecake out of the pan, with two hands, from the parchment paper overhangs.

Slicing the Cheesecake

• Place the cheesecake on a cutting board and peel back the parchment paper.

• Make sure you have a sharp Chef’s knife to cut through the three layers, especially the cookie crust which will be crisp and a bit harder to slice than the interior layers.

• Cut the bars into 9 squares.

• Or slice the squares again, on the diagonal to create triangles, which are better for a large gathering or Halloween party where other desserts may be served.

• My decadent Baked Chocolate Donuts would be a great addition to these bars for a Halloween Party!

For another Fantastic Cheesecake Recipe:

You can turn to the one in my new cookbook! This recipe has been and EWB fan favorite for over 10 years! It just had to make the book.

It’s the one dessert that left my photo crew speechless lol as they gobbled it up! Always a good sign! Pair with the strawberry sauce for a lovely (make ahead!) holiday dessert idea.