Pumpkin Pie Cheesecake Squares Pumpkin Pie Cheesecake Squares

Author: Canadian Living

  • Portion size 36 servings
  • Credits : Canadian Living Magazine: October 2010




In bowl, stir together graham wafer crumbs, sugar, butter, ginger, cinnamon, cloves and salt until moistened. Press onto bottom and up sides of parchment paper–lined 8-inch (2 L) square metal cake pan. Bake in 350°F (180°C) oven until golden, about 10 minutes. Let cool.

Cheesecake: In saucepan, stir together pumpkin purée, sugar, cinnamon, ginger, nutmeg, cloves and salt; cook over medium-high heat, stirring constantly, until thickened, about 5 minutes. Stir in whipping cream. Transfer to bowl and let cool.

In large bowl, beat cream cheese until smooth, about 2 minutes. Beat in eggs, 1 at a time; beat in vanilla. Beat one-quarter into pumpkin mixture; return to cream cheese mixture and beat until incorporated. Pour over crust.

Bake in 350°F (180°C) oven until edges are set and browned, 30 to 35 minutes. Let cool on rack. Cover and refrigerate until firm, about 2 hours. Cut into squares.

Make this pumpkin pie even more special with fresh pumpkin purée made from local pumpkins. Click here to learn how.

Nutritional facts Per square: about

  • Sodium 106 mg
  • Protein 2 g
  • Calories 122.0
  • Total fat 8 g
  • Potassium 61 mg
  • Cholesterol 43 mg
  • Saturated fat 5 g
  • Total carbohydrate 11 g


  • Iron 4.0
  • Folate 4.0
  • Calcium 2.0
  • Vitamin A 25.0
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Baking & Desserts

Pumpkin Pie Cheesecake Squares