Pumpkin Cheesecake squares

Best Pumpkin Cheesecake Squares

Pumpkin Cheesecake squares
These Pumpkin Cheesecake squares are easy to make and so very delicious. The batch I made vanished fast. Almost time to make more of the best pumpkin cheesecake squares.

Pumpkin. Cheesecake. Squares. Need I say more? These are so good. Honestly they vanished fast. Easy to make also but squares always require a bit of patience. Stick with it and the taste and the smiles on your guest’s faces will be so worth it that you will want to make them over and over again. The trick here is the layers.

I started off with my special soft sugar cookie recipe for the crust. I left out the pumpkin ingredient just for the crust though. You could probably substitute something else for the crust if you wanted. Oreos would work well too and so would any graham crackers. But I was baking a huge pile of sugar cookies that day so I decided I would also make them into crust for the squares here. Anyways, the recipe is embedded in this post so feel free to make them on your own and personalize as you see fit.

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This is the batch baking.
Pumpkin Cheesecake squares

Pumpkin Cheesecake Squares

Paula Schuck
Scrumptious pumpkin flavoured cheesecake in bite-sized squares or triangles.
4.67 from 3 votes
Prep Time 45 minutes
Cook Time 20 minutes
Total Time 1 hour 5 minutes
Course Dessert
Cuisine American
Servings 20 -24 squares


  • 2 3/4 cups of Flour plus 3 tablespoons flour for the cream cheese mixture.
  • 2 packages of Cream Cheese
  • 1 cup Butter
  • 2 1/2 cups of white Sugar and
  • 1 cup of Icing Sugar
  • 1 tablespoon Water
  • 3 Eggs
  • 1 cup of sour cream
  • 1/2 teaspoon of Baking Powder
  • 1 teaspoon Baking Soda
  • 1/2 teaspoon of Salt
  • 4 teaspoons Cinnamon
  • 1/2 tsp Nutmeg
  • 1/2 teaspoon Ginger
  • 2/ 3 rds of a can of Pumpkin puree


  • The Crust
  • Cream the butter, flour and 1 1/2 cups sugar together. Add one egg. Beat until smooth. Add the baking soda, baking powder and salt to the mix. Beat. When mix is smooth pour it into a coated baking pan.
  • Set oven to 350 at the highest and bake for ten minutes. Remove from oven. Set aside.
  • In a separate bowl make pumpkin cheesecake.
  • Start with room temperature cream cheese.
  • Add half of the pumpkin puree, 1 cup of sugar and an egg. Add three tablespoons of flour. Beat it together. Add one more egg.
  • Beat. Add sour cream, and cinnamon, nutmeg and ginger.
  • Beat until smooth.
  • Pour over the chilled crust.
  • Take remaining pumpkin from the recipe and using a fork swirl it into the cheesy mixture. Bake for 30 to 40 minutes on 350. Keep a close eye on this as you don't want it to burn.
  • Remove from oven and refrigerate.
  • Make the glaze.
  • Combine 1 package of cream cheese (room temperature) and icing sugar. Blend together. Then add one tablespoon of water. Mix until it is a thin icing consistency.
  • When the remaining recipe is cool enough pour the icing glaze on it.
  • Cut into squares that are bite sized. Place in small decorative cupcake liner. Easier to eat in one bite that way. You can also serve on a plate as shown in image above. This tastes like pumpkin flavoured cinnabons. So good..
Tried this recipe?Let us know how it was!

This recipe is fantastic any time of year.

Mom of two beautiful active girls, traveller, fitness junkie, social media consultant, and keeper of the sanity.