Pumpkin Pecan Cheesecake Squares

$To make delicious pumpkin pecan cheesecake squares, you will need the following ingredients: - 1 ½ cups graham cracker crumbs - ½ cup unsalted butter, melted - ¼ cup brown sugar - 2 (8 oz) packages cream cheese, softened - 1 cup pumpkin puree - 1 cup granulated sugar - 3 large eggs - 1 teaspoon vanilla extract - 1 teaspoon ground cinnamon - ½ teaspoon ground nutmeg - ¼ teaspoon ground ginger - ¼ teaspoon salt - 1 cup pecans, chopped You can customize your pumpkin pecan cheesecake squares with a few optional ingredients: - A pinch of ground cloves for extra spice - A splash of maple syrup for sweetness - Swirls of caramel sauce for a richer flavor If you need gluten-free options, use gluten-free graham cracker crumbs. For dairy-free options, look for dairy-free cream cheese. You can also swap eggs with flaxseed meal or chia seeds for a vegan option. Always check labels to ensure safety for your diet. Start by preheating your oven to 350°F (175°C). Grab a 9x13-inch baking pan. Grease it, then line it with parchment paper. Leave some paper hanging over the sides. This helps you lift out the cheesecake later. In a medium bowl, mix 1 ½ cups of graham cracker crumbs, ½ cup of melted unsalted butter, and ¼ cup of brown sugar. Stir it until it looks like wet sand. This will be your crust. Now, press this mixture firmly into the bottom of the pan. Make sure it’s even. Bake this crust for 8-10 minutes. It should be set and slightly golden. Once done, take it out and let it cool. In a large mixing bowl, beat 2 packages of softened cream cheese with an electric mixer. Mix it until it’s smooth and creamy. Slowly add in 1 cup of granulated sugar. Beat it until it’s well combined. Next, add 1 cup of pumpkin puree, 3 large eggs, 1 teaspoon of vanilla extract, 1 teaspoon of ground cinnamon, ½ teaspoon of ground nutmeg, ¼ teaspoon of ground ginger, and ¼ teaspoon of salt. Mix it all together until the filling is smooth. Gently fold in 1 cup of chopped pecans. This adds a nice crunch to your cheesecake. Pour this mixture over the cooled crust. Spread it evenly. Bake it in the oven for 30-35 minutes. The edges should be set, but the center should still jiggle a little. It will firm up as it cools. After baking, take it out and let it cool on a wire rack. Once it’s cool, pop it in the fridge. Chill it for at least 4 hours, or overnight if you can wait. This helps the flavors blend well. When you’re ready to serve, lift the cheesecake out of the pan using the parchment paper. Cut it into squares. For a nice touch, dust the top with powdered sugar. Add a dollop of whipped cream and a sprinkle of chopped pecans on each square. Enjoy! To get the best crust, start with fresh graham cracker crumbs. You can crush them in a food processor or place them in a zip-top bag and crush them with a rolling pin. Mix them well with melted butter and brown sugar. This mix should feel like wet sand. Press it firmly into the bottom of your pan. Bake it until it is just golden. This step ensures a crunchy base that holds the filling well. One common mistake is overmixing the filling. Mix just until smooth. Overmixing can add too much air and lead to cracks. Another mistake is not letting the bars cool completely before cutting. This can make the squares fall apart. Also, avoid skipping the refrigerating step. Chilling helps the texture firm up. These steps keep your squares looking great and tasting delicious. You can boost the flavor of your cheesecake squares in simple ways. Use fresh spices instead of ground ones for a stronger taste. Adding a splash of maple syrup can enhance the pumpkin flavor too. If you love nuts, sprinkle more chopped pecans on top before baking for added crunch. You can also add a pinch of sea salt to the filling. This will make the sweet notes pop even more. {{image_2}} You can mix it up with your pumpkin pecan cheesecake squares. Try adding chocolate chips for a sweet twist. You can also use maple syrup instead of granulated sugar for a richer taste. If you love spice, add more cinnamon or a splash of clove. Each change brings a new flavor to your squares. You can adjust this recipe to fit your needs. For a gluten-free version, use gluten-free graham crackers or almond flour for the crust. If you want a dairy-free cheesecake, try using cashew cream or coconut cream instead of cream cheese. You can use flax eggs as a substitute for regular eggs for a vegan option. These swaps keep the yummy taste while fitting different diets. Mini versions of these squares are a fun treat. Use a muffin tin lined with cupcake liners. Pour the filling into each liner and bake as usual. They will bake faster, so check them around 20 minutes. These bites are perfect for parties or gatherings. They are easy to serve and look great on a platter. Little hands can grab them easily! To keep your pumpkin pecan cheesecake squares fresh, store them in the fridge. Use an airtight container to prevent them from drying out. If you do not have one, cover them tightly with plastic wrap. These squares stay tasty for up to five days in the fridge. If you want to save some for later, freezing is a great option. First, let the squares cool completely. Then, cut them into individual pieces. Wrap each square in plastic wrap and place them in a freezer-safe bag. They can last in the freezer for about three months. When you're ready to enjoy, simply thaw them in the fridge overnight. Leftovers should be stored correctly to maintain their flavor. Place any uneaten squares in the fridge in an airtight container. Make sure to separate layers with parchment paper to avoid sticking. If you have a lot left, consider freezing half. This way, you can enjoy them again later without worry. Yes, you can make these squares ahead of time. They taste even better after they chill. I recommend making them a day before you plan to serve them. Just let them cool completely, then refrigerate them. This helps the flavors blend nicely. Look for the edges to be set, but the center should still jiggle a bit. This means it is not overcooked. The cheesecake will firm up as it cools down. Trust your eyes; a slight jiggle is a good sign. If you need a substitute, try using mascarpone cheese. It has a similar texture and taste. You can also use Greek yogurt for a lighter option. Both will still give you a creamy filling for your squares. This blog post covered all you need for making delicious pumpkin pecan cheesecake squares. We explored key ingredients, offered step-by-step instructions, and shared helpful tips. You learned about variations, storage tips, and answers to common questions. These easy squares blend flavors and satisfy many diets. I hope you feel ready to bake and enjoy this treat with friends or family. Happy baking!$

Indulge in the ultimate autumn dessert with these Pumpkin Pecan Cheesecake Squares! Made with a buttery graham cracker crust, creamy pumpkin filling, and topped with crunchy pecans, these treats are perfect for any gathering. Easy to make and irresistible to eat, they’ll be the star of your dessert table. Click through to discover the full recipe and elevate your fall baking! #PumpkinCheesecake #FallBaking #DessertRecipes #PumpkinPecan

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Ingredients

1 ½ cups graham cracker crumbs

½ cup unsalted butter, melted

¼ cup brown sugar

2 (8 oz) packages cream cheese, softened

1 cup pumpkin puree

1 cup granulated sugar

3 large eggs

1 teaspoon vanilla extract

1 teaspoon ground cinnamon

½ teaspoon ground nutmeg

¼ teaspoon ground ginger

¼ teaspoon salt

1 cup pecans, chopped

Instructions

Preheat the oven to 350°F (175°C). Grease a 9x13-inch baking pan and line it with parchment paper, leaving an overhang for easy removal.

In a medium bowl, combine the graham cracker crumbs, melted butter, and brown sugar. Stir until the mixture resembles wet sand.

Press the graham cracker mixture firmly into the bottom of the prepared baking pan to form a crust. Bake in the preheated oven for 8-10 minutes, until set and slightly golden. Remove from the oven and let cool.

In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy. Gradually add the granulated sugar and beat until combined.

Add the pumpkin puree, eggs, vanilla extract, cinnamon, nutmeg, ginger, and salt. Mix until the filling is smooth and all ingredients are well incorporated.

Fold in the chopped pecans gently into the cheesecake mixture.

Pour the pumpkin cheesecake filling over the cooled crust, spreading it evenly.

Bake in the oven for 30-35 minutes or until the edges are set but the center remains slightly jiggly. The cheesecake will firm up as it cools.

Remove from the oven and let it cool on a wire rack. Once cooled, refrigerate for at least 4 hours or overnight for best texture.

To serve, lift the cheesecake out of the pan using the parchment paper overhang and cut into squares.

Prep Time: 20 minutes | Total Time: 4 hours 40 minutes | Servings: 16 squares

- Presentation Tips: Dust the top with powdered sugar and serve each square with a dollop of whipped cream and a sprinkle of chopped pecans for an elegant touch.