Pumpkin Swirl Cheesecake Squares

Preperation time
20 m
Skills level

Serving size
16-20
Country of origin

Preparation time: 20 m
Cooking time: 60+ m
Servings: 16-20

Ingredients

  • 2 (16 ounce) containers of cream cheese, at room temperature
  • ½ cup mascarpone cheese, at room temperature
  • ½ cup white sugar
  • 2 tablespoons vanilla extract
  • 2 tablespoons white flour
  • ½ of milk (2%), maybe a little less, drizzle this slowly
  • Dash of ginger & cinnamon
  • 1/8 teaspoon molasses
  • 1 can pumpkin puree (for swirling on top), roughly 1 cup
  • Ginger Molasses Crumbs:
  • 1 (16 ounce) box Ginger snap/Molasses Cookies, pulsated
  • 1 1/2 sticks salted butter, melted
  • drizzle water as needed
  • 1-2 tablespoons white granulated sugar, optional
Recipe Type:
Course:

These cheesecake squares are rich, creamy, and have a Fall vibe with the addition of pumpkin, cinnamon, ginger, molasses and a ginger snap/molasses crumb bottom. Savory meets sweet in these delectable squares. If you can’t find Spiced Cookies with Molasses, use a Ginger Snap cookie and add a few drizzles of molasses, a little goes a long way. You can even use the standard graham cracker crumbs and add some molasses and cinnamon! They yield between about 30 squares, not including the excess cut off to make them into perfect squares.

Here are the directions:

Be sure to take the cream cheese and mascarpone cheeses out of the refrigerator and leave at room temperature for about 45 minutes. This is an important step.

Preheat the oven to 350 degrees.

You will need a medium-sized baking sheet for this recipe. Place 1 large piece of parchment paper on the tray. It should be large enough so that it extends over the sides of the baking sheet. You will then be able to pick up the whole pie by holding onto the parchment paper. I crumble it up first so it stays in place and doesn’t slide off the tray.

Preparing the crust.

Use a food processor or a blender and pulse 2 sleeves of spiced cookies or ginger snaps (add Molasses if using ginger snaps) to create a powder-like consistency. Add 2 tablespoons of granulated sugar. Warm the butter in a microwave safe dish for 15-25 seconds, or longer until melted. Mix the melted butter with the crumbs and slowly drizzle in some water until the crumbs become moistened throughout. You may mix in molasses now if using ginger snaps. Then pour the crust onto the parchment paper. Press it firmly to create a large rectangle.  If you put a piece of parchment paper over the crust you can spread it out that way using your hands and it should not stick or use the back of a spoon to spread. You may pulse more cookies and melt more butter, mix and add to the pan, if you want a thicker crust. I’ve done this before. Bake in the oven for 8 minutes, so the crust is crunchy. This is especially important if you want the thicker crust.

Next, prepare the cheesecake filling.

In the stand mixer bowl, add the cheeses and mix to combine on medium speed. Next, add the vanilla and white sugar (or more if you’d like it sweeter) and mix on medium speed. Add a few dashes of cinnamon and ground ginger and 1/8 of a teaspoon of Molasses. Taste it! Be sure it’s to your liking. You may want to add more cinnamon or ginger. Now add the flour and slowly drizzle in slightly less than ½ cup of milk, do a little at a time. Mix on high speed until the filling is creamy and smooth, roughly 3 minutes. Then mix with a spatula to be sure everything at the bottom is well incorporated. It’s a very thick filling so mix well.

Once the crust is done, take it out of the oven. Allow it cool. Then, slowly pour the filing onto the crust and evenly spread with a spatula. Try not to get the cookie crumbs incorporated into the cheesecake filling. Spread the cream cheese evenly on top of the crust. It will be about 3/4-inch thick. Now, swirl in the pumpkin puree, roughly 1 cup, using a spoon or you may pipe it on and mix it with a toothpick in a swirling motion.

Place in the middle of the oven at 350 degrees for 50 minutes, until somewhat firm. Oven temperatures will vary, so keep an eye on it. When it’s somewhat firm to the touch, and not runny, it is done!

Let it cool in the tray for 1 hour, then pick it up holding the parchment paper on the sides and transfer to a cooling rack. After 30 minutes, pick it up again holding the parchment paper and place onto a cutting board. Using a sharp knife, cut into squares, about 2 by 3 inches, wiping the knife with a damp dish towel after each slice is cut. Cut off any excess rigid edges, so they form an even square, more of a rectangle technically. You may find it easier to cut after it’s been refrigerated for 1 day. My kids can never wait though!! Or you may let this cool completely, freeze, and save for another day!

Once completely cooled, place on a tray, covered in the refrigerator for 4 hours, and serve. It’s even better the next day!