Chocolate Pumpkin Cheesecake Squares

Name: Chocolate Pumpkin Cheesecake Squares
Prep time: 30 min
Total time: 3 h 40 min
Yield: 16 servings
Ingredients: Cheesecake; 1 1/4 cups cups (about 25 cookies) chocolate wafer cookie crumbs; 1 Half Stick (1/4 cup) Land O Lakes® Butter melted; 1/4 cup sugar; 2 large Land O Lakes® Egg; 2 teaspoons vanilla extract; 1 teaspoon ground cinnamon; 1 teaspoon pumpkin pie spice *; 1 (8-ounce) package cream cheese, softened; 1 (3-ounce) package cream cheese, softened; 1 (15-ounce) can pumpkin; Topping; 1 cup sour cream; 2 tablespoons sugar; 1 teaspoon vanilla extract

Family and friends coming over? Serve these tasty cheesecake squares that combine the favorite flavors of chocolate, pumpkin and spices.

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30 min

Prep Time

03 hrs 40 min

Total Time

servings

Ingredients

Cheesecake

1 ¹/₄ cups cups (about 25 cookies) chocolate wafer cookie crumbs

1 Half Stick (1/4 cup) Land O Lakes® Butter, melted

¹/₄ cup sugar

2 large Land O Lakes® Egg

2 teaspoons vanilla extract

1 teaspoon ground cinnamon

1 teaspoon pumpkin pie spice

1 (8-ounce) package cream cheese, softened

1 (3-ounce) package cream cheese, softened

1 (15-ounce) can pumpkin

Topping

1 cup sour cream

2 tablespoons sugar

1 teaspoon vanilla extract

*Substitute 1/2 teaspoon ground cinnamon, 1/4 teaspoon ground ginger, 1/4 teaspoon ground nutmeg and 1/8 teaspoon ground cloves.

How to make

STEP 1

Heat oven to 325°F. Spray 8- or 9-inch square baking pan with no-stick cooking spray; set aside.
STEP 2

Place 1 cup cookie crumbs into bowl. Add melted butter; mix well. Press crumb mixture into bottom of prepared pan. Bake 10 minutes.
STEP 3

Combine 1/4 cup sugar, eggs, 2 teaspoons vanilla, cinnamon and pumpkin pie spice in food processor bowl fitted with metal blade; process until smooth. Add cream cheese and pumpkin; process until well mixed. Pour mixture over hot, partially baked crust. Bake 30-40 minutes or until top is set.
STEP 4

Combine sour cream, 2 tablespoons sugar and 1 teaspoon vanilla in bowl; mix well. Remove cheesecake from oven; spread sour cream mixture evenly over top. Return to oven; continue baking 5 minutes. Remove from oven; let cool 30 minutes at room temperature. Refrigerate at least 2 hours. Garnish with remaining cookie crumbs. Cut into squares.

Read the Story Behind the Recipe

Tip #1

Cookies can be crushed in the food processor. If you don’t have a food processor, place cookies into plastic food bag; crush with rolling pin into fine crumbs.

Tip #2

Read more about this recipe on Recipe Buzz® Blog.

200 Calories

14 Fat (g)

60 Cholesterol (mg)

160 Sodium (mg)

15 Carbohydrates (g)

1 Dietary Fiber

3 Protein (g)

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