Pumpkin Cheesecake Squares

Pumpkin Cheesecake Squares

35
TOMGIRL 1

"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

6 h servings 349 cals
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Original recipe yields 18 servings

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Nutrition

  • Calories:
  • 349 kcal
  • 17%
  • Fat:
  • 23 g
  • 35%
  • Carbs:
  • 30.8g
  • 10%
  • Protein:
  • 5.9 g
  • 12%
  • Cholesterol:
  • 75 mg
  • 25%
  • Sodium:
  • 255 mg
  • 10%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  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.

Reviews

35
  1. 42 Ratings

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Most helpful positive review

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

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 fla...

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!

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 knowin...

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:...

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 t...

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 t...

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 u...

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 th...

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 fla...

This was really good. The whole family liked it. I could only find a 16.5 oz cookie dough so I used the whole thing. I was kinda worried about using the whole bag of cinnamon chips but did it...