Chocolate Pumpkin Cheesecake Squares Recipe

Name: Chocolate Pumpkin Cheesecake Squares
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/4 cups (about 25 cookies) chocolate wafer cookie crumbs; 1 Half Stick (1/4 cup) Land O Lakes Butter, melted; 1/4 cup sugar; 2 Land O Lakes Eggs; 2 teaspoons vanilla; 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; 1 cup sour cream; 2 tablespoons sugar; 1 teaspoon vanilla

Servings: persons

1 1/4 cups (about 25 cookies) chocolate wafer cookie crumbs
1 Half Stick (1/4 cup) Land O Lakes Butter, melted
1/4 cup sugar
2 Land O Lakes Eggs
2 teaspoons vanilla
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
1 cup sour cream
2 tablespoons sugar
1 teaspoon vanilla

1
Heat oven to 325F.
2
Spray 8- or 9-inch square baking pan with no-stick cooking spray; set aside.
3
Place 1 cup cookie crumbs into bowl.
4
Add melted butter; mix well.
5
Press crumb mixture into bottom of prepared pan.
6
Bake 10 minutes.
7
Combine 1/4 cup sugar, eggs, 1 teaspoon vanilla, cinnamon and pumpkin pie spice in food processor bowl fitted with metal blade; process until smooth.
8
Add cream cheese and pumpkin; process until well mixed.
9
Pour mixture over hot, partially baked crust.
10
Bake 30-40 minutes or until top is set.
11
Combine sour cream, 2 tablespoons sugar and 1 teaspoon vanilla in bowl; mix well.
12
Remove cheesecake from oven; spread sour cream mixture evenly over top.
13
Return to oven; continue baking 5 minutes.
14
Remove from oven; let cool 30 minutes at room temperature.
15
Refrigerate at least 2 hours.
16
Garnish with remaining cookie crumbs.
17
Cut into squares.

1038

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 1/4 cups (about 25 cookies) chocolate wafer cookie crumbs, 1 Half Stick (1/4 cup) Land O Lakes Butter, melted, 1/4 cup sugar, 2 Land O Lakes Eggs, and more.

Yes, Chocolate Pumpkin Cheesecake Squares falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Chocolate Pumpkin Cheesecake Squares

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions