Frozen Pumpkin Cheesecake Squares

Before we can create our delicious squares, we need to ensure that our oven is prepped and ready. Preheating the oven to 350°F (175°C) is essential for achieving the perfect crust. When baking, temperature control is critical; it ensures even cooking and the right texture. A preheated oven helps the crust rise and set correctly, preventing it from becoming soggy.

Frozen Pumpkin Cheesecake Squares

Celebrate the flavors of fall with delicious Chilly Pumpkin Delight Squares! This seasonal treat combines a crunchy graham cracker crust with a creamy pumpkin cheesecake filling, topped with light whipped cream for the perfect finish. Easy to prepare, these squares are ideal for family gatherings, Thanksgiving feasts, or a cozy night in. The harmonious blend of pumpkin and spices will delight your taste buds, making it a must-try dessert for any autumn occasion.

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Ingredients

For the Crust:

1 ½ cups finely crushed graham crackers

½ cup unsalted butter, melted

3 tablespoons granulated sugar

1 teaspoon ground cinnamon

For the Cheesecake Filling:

16 oz (2 packages) cream cheese, softened to room temperature

1 cup pure pumpkin puree (not pumpkin pie filling)

¾ cup granulated sugar

1 teaspoon vanilla extract

2 large eggs, at room temperature

1 teaspoon ground nutmeg

1 teaspoon ground cinnamon

½ teaspoon ground ginger

¼ teaspoon salt

For the Topping:

1 cup heavy whipping cream, chilled

2 tablespoons powdered sugar

½ teaspoon vanilla extract

Optional: Additional ground cinnamon for dusting

Instructions

Preheat the Oven:

- Start by preheating your oven to 325°F (160°C) to ensure it's ready for baking the crust.

Make the Crust:

- In a medium bowl, combine the finely crushed graham crackers, melted butter, granulated sugar, and ground cinnamon. Stir the mixture until all the ingredients are well combined and form a sandy texture.

- Press the mixture firmly and evenly into the bottom of a 9x9-inch square baking pan. Use the back of a measuring cup or your fingers to pack the crust tightly to avoid it crumbling later.

- Bake the crust in the preheated oven for 10 minutes, then remove it and set aside to cool while you prepare the cheesecake filling.

Prepare the Cheesecake Filling:

- In a large mixing bowl, use an electric mixer to beat the softened cream cheese until it becomes smooth and creamy, about 2 minutes.

- Incorporate the pumpkin puree, granulated sugar, and vanilla extract, mixing until fully combined and smooth.

- Add the eggs one at a time, mixing on low speed just until blended after each addition to avoid overmixing.

- Finally, stir in the ground nutmeg, ground cinnamon, ground ginger, and salt, mixing until the filling is completely smooth and all spices are evenly distributed.

Combine and Bake:

- Pour the cheesecake filling over the cooled crust, smoothing it out into an even layer with a spatula.

- Bake the assembled dessert in the oven for 35-40 minutes, or until the center is set (it may jiggle slightly) and the edges are lightly golden.

- Once baked, allow the cheesecake to cool at room temperature for about an hour. Cover with plastic wrap and refrigerate for at least 4 hours or overnight for the best flavor and texture.

Prepare the Topping:

- In a medium bowl, whip the chilled heavy cream, powdered sugar, and vanilla extract using an electric mixer until stiff peaks form, indicating that the cream is light and airy.

Serve:

- Once the cheesecake is thoroughly chilled, carefully lift it out of the pan using the edges of the parchment paper (if you've lined the pan) for easy cutting.

- Cut into squares and top each square with a generous dollop of whipped cream. Sprinkle with additional ground cinnamon if desired to enhance presentation and flavor.

- Enjoy your delightful Chilly Pumpkin Delight Squares fresh from the fridge or as a refreshing treat directly from the freezer!

Prep Time, Total Time, Servings: 20 minutes | 5 hours 20 minutes | Makes 16 squares.