Pumpkin Cheesecake A.k.a. Ice Creamy Pumpkin Square

Name: Pumpkin Cheesecake A.k.a. Ice Creamy Pumpkin Squares
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: ¼ cup pecan pieces; 2 cups biscuit mix; ⅔ cup pitted dates; 2 egg whites (use egg beaters); 3 tablespoons warm water; 1 teaspoon vanilla; 6 tablespoons fat-free margarine; 2 tablespoons pecans (optional); 1 ½ cups light cream cheese; 1 cup solid pack pumpkin; ⅜ teaspoon pumpkin pie spice; ⅜ teaspoon cinnamon; ½ teaspoons Splenda sugar substitute (12 packets); ½ teaspoon vanilla; 3 drops maple flavoring (if available); ½ cup fat free whipping cream

Servings: persons

¼ cup pecan pieces
2 cups biscuit mix
⅔ cup pitted dates
2 egg whites (use egg beaters)
3 tablespoons warm water
1 teaspoon vanilla
6 tablespoons fat-free margarine
2 tablespoons pecans (optional)
1 ½ cups light cream cheese
1 cup solid pack pumpkin
⅜ teaspoon pumpkin pie spice
⅜ teaspoon cinnamon
½ teaspoons Splenda sugar substitute (12 packets)
½ teaspoon vanilla
3 drops maple flavoring (if available)
½ cup fat free whipping cream

1
["crust:.", "Preheat oven to 350 degrees.", "Use a blender or food processor to chop pecan pieces until finely ground.", "Sift biscuit mix, and stir in the pecans.", "Set aside.", "Use blender or food processor to puree dates, gradually adding egg whites and warm water.", "Beat several minutes until creamy.", "Melt butter, and then stir in date cream and vanilla.", "Fold liquid ingredients into biscuit mix.", "Stir only until blended.", "Spread the moist dough to the edges of a 9"" x 11"" pan.", "The crust will be about 1/4 inch thick.", "Bake at 350 degrees for 7-10 minutes until slight touches of light brown can be seen.", "Set aside to cool.", "pumpkin layer:.", "Puree in food processor or blender all ingredients except whipping cream.", "Meanwhile, beat whipping cream until stiff.", "Then fold whipped cream into the pumpkin puree.", "Spread this pumpkin mixture evenly across the cooled cookie crust, and sprinkle on top 2 Tablespoons finely chopped pecans.", "Refrigerate until within 1 to 2 hours before serving.", "Then place the pan of pumpkin squares on an even surface in the freezer for 30 to 90 minutes until ready to serve.", "Makes 18 2"" x 3"" servings."]

646

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

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
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

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

You need 16 ingredients. The key ingredients include: ¼ cup pecan pieces, 2 cups biscuit mix, ⅔ cup pitted dates, 2 egg whites (use egg beaters), and more.

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

Keep frozen in an airtight container for up to 1–2 months. Let it soften for a few minutes before serving.

That's it — enjoy your meal!

Pumpkin Cheesecake A.k.a. Ice Creamy Pumpkin Squares

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions