Pumpkin Cheesecake Crumble Squares
Indulge in the ultimate fusion of fall flavors with these Pumpkin Cheesecake Crumble Squares, a dessert that masterfully blends creamy cheesecake, spiced pumpkin, and a buttery crumble topping. Perfect for autumn gatherings or a sweet treat any time of year, these bars feature a tender, cookie-like crust made from brown sugar and flour, topped with a luxuriously smooth layer of pumpkin-spiced cheesecake. A crumbly, golden topping adds irresistible texture, while the warm notes of cinnamon, nutmeg, and ginger bring cozy seasonal vibes to every bite. Easy to prepare and perfect for sharing, these chilled squares are a true crowd-pleaser. Bring the essence of fall to your table with this irresistible dessert recipe!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 cups all-purpose flour
- 1 cup light brown sugar
- 0.5 cups granulated sugar
- 0.75 cups unsalted butter, melted
- 16 ounces cream cheese, softened
- 1 cup canned pumpkin puree
- 3 large eggs
- 2 teaspoons vanilla extract
- 1.5 teaspoons ground cinnamon
- 0.5 teaspoons ground nutmeg
- 0.5 teaspoons ground ginger
- 0.5 teaspoons salt
Instructions
Preheat your oven to 350°F (175°C) and line a 9x13-inch baking pan with parchment paper, leaving some overhang for easy removal.
In a medium mixing bowl, combine the flour, light brown sugar, and salt. Pour in the melted butter and mix until the mixture becomes crumbly and resembles wet sand.
Press two-thirds of the crumb mixture firmly into the bottom of the prepared baking pan to form an even crust. Reserve the remaining one-third for the topping. Bake the crust in the preheated oven for 10 minutes, then set aside to cool slightly.
In a large bowl, beat the cream cheese and granulated sugar using a hand mixer or stand mixer on medium speed until smooth and creamy, about 2 minutes.
Add the pumpkin puree, eggs, vanilla extract, ground cinnamon, ground nutmeg, and ground ginger to the cream cheese mixture. Beat on low speed until all ingredients are well combined and the batter is smooth. Do not overmix.
Pour the pumpkin cheesecake filling over the partially baked crust, spreading it out into an even layer.
Sprinkle the reserved crumble mixture evenly over the cheesecake layer.
Bake the assembled cheesecake squares in the preheated oven for 40-45 minutes, or until the top is golden and the cheesecake filling is set (it can slightly jiggle in the center but should not be liquid).
Remove the pan from the oven and allow the dessert to cool to room temperature. Then, refrigerate for at least 2 hours (preferably overnight) to fully set.
Lift the dessert out of the pan using the parchment paper overhang. Slice into 16 squares and serve chilled. Enjoy!
Nutrition Facts
Calories |
5279 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 326.8 g | 419% | |
| Saturated Fat | 193.8 g | 969% | |
| Polyunsaturated Fat | 1.9 g | ||
| Cholesterol | 1453 mg | 484% | |
| Sodium | 2968 mg | 129% | |
| Total Carbohydrate | 534.9 g | 195% | |
| Dietary Fiber | 15.8 g | 56% | |
| Total Sugars | 326.5 g | ||
| Protein | 77.2 g | 154% | |
| Vitamin D | 3.1 mcg | 15% | |
| Calcium | 840 mg | 65% | |
| Iron | 19.6 mg | 109% | |
| Potassium | 1737 mg | 37% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
