Cheesecake Pumpkin SquaresAutumn has officially arrived, and there’s a bit of a chill in the morning air. A new season means a new set of favorite foods. Comforting, hearty stews and soups, apples, cinnamon, and of course, pumpkin, all make reappearances after months of zucchini, tomatoes, and salads. We are ready to tailgate, pick apples, go leaf-peeping, and visit the pumpkin patch.

Pumpkin is a well-loved ingredient popular in the cooler months of fall. It’s used in smoothies, soups, and many baked goods. Today we came up with something a little different, pumpkin cheesecake squares. A cream cheese topping swirled throughout enriches the perfectly spiced pumpkin cake. Baked in a 13 by 9 inch baking dish, it’s suitable for traveling to your next tailgate or potluck dinner.

Cheesecake Pumpkin Squares
Pumpkin Cheesecake Squares
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Cheesecake Pumpkin Squares
Pumpkin Cheesecake Squares
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 9
Rating: 4.56
You:
Rate this recipe!
Ingredients
  • 1 8 ounce package cream cheese softened
  • 1/3 cup sugar
  • 2 tablespoons milk
  • 1 teaspoon pure vanilla extract
  • 1 cup light brown sugar
  • 1/2 cup butter softened
  • 3 eggs large
  • 1 15 ounce can pumpkin puree
  • 1 1/2 cups all-purpose flour
  • 1 1/2 teaspoons salt
  • 1 1/4 teaspoons baking powder
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon ground ginger
  • pinch ground cloves
Instructions
  • Heat Wolf Gourmet countertop oven to BAKE 350°F.
  • In a small bowl with an electric mixer on high speed, beat cream cheese, sugar, milk and vanilla until smooth. Set aside.
  • In a large bowl with the mixer on medium speed, beat butter, brown sugar, eggs, pumpkin, flour, salt, baking powder, cinnamon, nutmeg, baking soda, ginger and cloves for 3 minutes until well blended.
  • Pour into a greased 13x9-inch baking pan. Spoon reserved cream cheese mixture over pumpkin mixture. Drag a knife through the cream cheese to form a swirl.
  • Bake 25 to 30 minutes or until toothpick inserted into center of cake comes out clean. Cool completely on wire rack.

 

Tip: Instead of spooning cream cheese mixture onto pumpkin batter, fill a quart size resealable plastic bag with the cream cheese mixture, let air out of bag and seal. Cut a 1/2-inch off of the corner of the bag. Pipe cream cheese into 4 rows, then drag a knife through each row of cream cheese. Alternate directions when dragging the filling to form a pattern.

 

 

 

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