Skip to contentSkip to searchSkip to footerSkip to Recipe Assistant
Homepage
Book a timeBook a time
Checkout
Total number of items in your cart 0. Cart amount $0.00.
Minimum: $35.00
Promotions
Favourites
Lists
Regulars
Recipes
Plate of Pumpkin Swirl Cheesecake Squares

Pumpkin Swirl Cheesecake Squares

By Sobeys
Published on September 24, 2024
Pumpkin Swirl Cheesecake Squares
Shop for ingredients

Time and servings

5 hrsTotal time
32Servings
10 minsPrep time
4 hrsCooking time

Ingredients

  • 7 oz ginger cookies (to make 2 cups/500 mL crumbs) 200 g
  • 1 cup firmly packed brown sugar, divided 250 mL
  • 1/2 cup butter, melted 75 mL
  • 3 pkg plain, brick-style cream cheese, softened, divided (250 g/8 oz each)
  • 1/4 cup sugar 60 mL
  • 4 eggs, divided
  • 2 tsp vanilla extract 10 mL
  • 1 cup canned pure pumpkin puree 250 mL
  • 1 tbsp pumpkin pie spice 15 mL

Directions

  1. Step 1

    Preheat oven to 400°F (200°C). Combine ginger cookies and 1/4 cup (60 mL) brown sugar in food processor. Pulse until finely ground (about 2 cups/500 mL crumbs). Stir in butter until crumbs are evenly coated. Transfer to parchment paper-lined 9 x 13-in. (3 L) baking pan; firmly press into even layer. Bake 10 to 12 min., or until crisp. Remove from oven.

  2. Step 2

    Reduce oven temperature to 350°F (180°C). To make vanilla batter, in bowl, beat 1 package cream cheese with (granulated) sugar until smooth. With mixer on low speed, beat in 1 egg just until blended. Stir in vanilla. Set aside.

  3. Step 3

    In large bowl, use mixer on low speed to beat remaining 2 packages cream cheese with remaining 3/4 cup (175 mL) brown sugar until smooth. Beat in 3 eggs, one at a time, scraping down sides after each addition. Beat in pumpkin puree and pumpkin pie spice just until blended.

  4. Step 4

    Scrape pumpkin batter onto crust. Dollop vanilla batter over top. Using a skewer or tip of a knife, swirl vanilla batter into pumpkin batter. Bake 30 to 35 min. until centre is almost set. Cool completely on rack then chill at least 4 hr. or overnight. Transfer to cutting board and slice into 32 squares. Can be made up to 2 days in advance, wrapped and stored in fridge.