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Pumpkin Swirl Cheesecake Squares


Pumpkin pie and cheesecake go together perfectly in these squares. They are absolutely delightful and easy to make

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  • 25 whole Ginger Snap Cookies (Finely Crushed)
  • 1/2 cups Pecans, Finely Chopped
  • 1/4 cups Butter, Melted
  • 32 ounces, weight Cream Cheese, softened
  • 1 cup Sugar, Divided
  • 1 teaspoon Vanilla
  • 4 whole Eggs
  • 1 cup Pumpkin Puree
  • 1 teaspoon Ground Cinnamon
  • 1/4 teaspoons Ground Nutmeg
  • 1 dash Ground Cloves


Servings 16
Preparation time 10mins
Cooking time 295mins


Step 1

Heat oven to 325˚F. Mix cookie crumbs, nuts, and butter; press into the bottom of a baking dish (13×9 in).

Beat cream cheese, 3/4 cup sugar and vanilla with a mixer until blended. Add eggs, 1 at a time, beating after each, just until blended.

Remove 1-1/2 cup batter, set aside. Stir remaining sugar, pumpkin, and spices into the mixer batter.

Spoon half the pumpkin batter into the crust; top with spoonfuls of half the plain batter. Repeat layers; swirl together with a knife or toothpick.

Bake for 45 minutes or until center is almost set. Cool completely and refrigerate for 4 hours. Cut into squares and serve.

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