Pumpkin Cheesecake Squares Recipe - Allrecipes.com
Pumpkin Cheesecake Squares Recipe
  • READY IN 6 hr

Pumpkin Cheesecake Squares

Recipe by  

"Cinnamon chips and sugar cookie dough add a interesting (and easy) twist to a dessert that's great any time of year. I serve these with a dollop of Cool Whip."

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Ingredients Edit and Save

Original recipe makes 1 - 9x13 inch baking dish Change Servings
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  • PREP

    15 mins
  • COOK

    45 mins
  • READY IN

    6 hrs

Directions

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Pat the cookie dough into a 9x13 inch baking dish to cover the bottom, and sprinkle evenly with the cinnamon chips. Bake in the preheated oven until the crust is lightly browned, 12 to 14 minutes.
  3. Meanwhile, beat together the cream cheese, sugar, pumpkin pie spice, and vanilla until smooth with an electric mixer. Beat in the pumpkin until combined, then beat in the eggs until the mixture is smooth. Pour into the baking dish, and return to the oven. Continue baking until the center of the mixture has set, 30 to 35 minutes.
  4. Cool the baking dish on a wire rack to room temperature, then refrigerate until cold, about 4 hours. Cut into 18 squares to serve.
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Reviews More Reviews

Most Helpful Positive Review
Oct 18, 2008

A friend made this and it was very good...the instructions did not say to spray the pan (definitely do this)...otherwise, great recipe. Thanks for posting!

 
Most Helpful Critical Review
Nov 29, 2010

This recipe sounded great but the execution just did not measure up! Like other reviewers, I could not find cinnamon chips, so I used approximately 8 oz. of butterscotch chips for a touch of flavor then sprinkled cinnamon on top of the pumpkin mixture. The chips melted through the cookie dough and stuck to the bottom of the pan (which I did spray before spreading in the cookie dough). I lost most of the cookie layer due to the melted chips and had more of a cream cheese bar instead. What a mess in the pan though! Next time, I would either use more cookie dough, or less chips. A graham cracker crust underneath may also be a good alternative to the cookie dough.

 

41 Ratings

Nov 20, 2008

These were excellent! I made just as the recipe stated, but substituted a little over 8oz of fresh pumpkin puree for the canned pumpkin. Cheesecake can be a little difficult in terms of knowing when it has been baked long enough, but this recipe turned out perfect after baking the filling for just 30 minutes. I did use a 9.5" X 13.5" pan as opposed to 9 X 13, and used the entire container of sugar cookie dough (which turned out to be a hair less than the 16oz stated in this recipe). As the previous review stated, make sure to spray the pan before you press in the cookie dough, or you will have a difficult time getting them out. These were definitely a hit with everyone I work with!

 
Nov 30, 2009

I was a little scared to make this because it was for my family, but I'm glad I did. My Aunt Martha (who is the goddess of baking) even said it was absolutely delicious! Here's some tips though: Add a little more pumpkin spice. Not too much to overcome the cheesecake flavor, but to make it really burst in your mouth. Grease the pan (obviously). And cut it TWICE: once about twenty minutes after its baked and setting, and the other time about four hours after you put it in the fridge. It'll help getting it out. The cookie wont stick to the bottom if you let it cool before you pour the pumpkin in. And this tastes wonderful with whipped cream. :] I was going to put a picture up, but everyone snatched it before I could get a piece to myself!

 
Nov 16, 2010

Oh my goodness gracious. This dessert is freaking LETHAL. I did spritz my pan with cooking spray before pressing the cookie dough batter into the pan. I used one of those mixes of cookie dough that you just throw in the extra ingredients and wa-la, you have cookie dough. I did use reduced fat cream cheese (for all the good that did, really) and I used homemade pumpkin pie spice, which I increased to two teaspoons, and organic pumpkin mash I made myself. This is pretty darn good, though I think I might use a different sugar cookie base next time. I don't know if I'll make it and keep it at home next time. It's really freaking good and really not diet friendly. The only reason I didn't five star it is because I think it needs the extra spice. I wish there was an option for four and a half.

 
Nov 28, 2008

This was a great recipe!! I was a little worried about halfway thru though. I used a glass dish to bake in and the sugar cookie dough bubbled up a lot, I thought I had done something wrong. It turned out SO GOOD!!!!!!!!! I am definitely making this again without a doubt!! Only thing I changed was I substitued reg. cinnamon for the cinnamon chips!! It turned out GREAT!!

 
Oct 29, 2009

Wow, I love these bars! The cookie crust, the cinnamon chips and the creamy cheesecake all make this an awesome recipe. My hubby took them into work and his co-workers all raved! I've never used cinnamon chips before, and I'm glad I did because they are wonderful in this recipe - definitely use them if you can find them! I had a 16.5 oz. package of sugar cookie dough and just used the whole thing. Be sure to grease the pan!! The only other change I made was to double the pumpkin pie spice. Great recipe!

 
Nov 09, 2010

Took much longer than 35 minutes to bake, and if you are using a glass pan, turn the heat down. Also, I couldn't find cinnamon chips, so I used white chocolate chips and sprinkled cinnamon on them. Very tasty!

 

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Nutrition

  • Calories
  • 349 kcal
  • 17%
  • Carbohydrates
  • 30.8 g
  • 10%
  • Cholesterol
  • 79 mg
  • 26%
  • Fat
  • 23 g
  • 35%
  • Fiber
  • 0.4 g
  • 2%
  • Protein
  • 5.9 g
  • 12%
  • Sodium
  • 255 mg
  • 10%

* Percent Daily Values are based on a 2,000 calorie diet.

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