🎃 Pumpkin Swirl Cheesecake Squares

Ingredients

Graham Cracker Crust

• 2 cups graham cracker crumbs
• ¼ cup granulated sugar
• ½ tsp ground cinnamon
• ½ cup (115g) unsalted butter, melted

Cheesecake Filling

• 24 oz (680g) cream cheese, softened
• ¾ cup granulated sugar
• 3 large eggs, room temperature
• 1 tsp vanilla extract
• ½ cup sour cream

Pumpkin Swirl

• 1 cup pumpkin puree
• ¼ cup granulated sugar
• 1 egg yolk
• 1 tsp pumpkin pie spice
• ½ tsp cinnamon
• ¼ tsp nutmeg

Instructions

1. Prepare the crust
   • Preheat oven to 175°C (350°F).
   • Line a 9×13-inch baking pan with parchment paper.
   • Mix graham cracker crumbs, sugar, cinnamon, and melted butter until combined.
   • Press firmly into the bottom of the pan.
   • Bake for 10 minutes, then cool slightly.
2. Make the cheesecake filling
   • Beat softened cream cheese and sugar until smooth and creamy.
   • Add eggs one at a time, mixing gently.
   • Add vanilla extract and sour cream. Mix until combined.
3. Prepare pumpkin swirl
   • In another bowl, mix pumpkin puree, sugar, egg yolk, pumpkin spice, cinnamon, and nutmeg until smooth.
4. Assemble
   • Pour cheesecake filling over the cooled crust.
   • Drop spoonfuls of pumpkin mixture on top.
   • Use a knife or toothpick to swirl the pumpkin through the cheesecake.
5. Bake
   • Bake for 40–45 minutes until the centre is almost set.
   • Remove and cool completely.
6. Chill and serve
   • Refrigerate for at least 4 hours, preferably overnight.
   • Slice into squares and serve chilled.

Nutrition Facts (Approx. per square)

• Calories: 320 kcal
• Protein: 6g
• Carbohydrates: 28g
• Fat: 22g
• Fiber: 1g

Storage Tips

• Store covered in the refrigerator for up to 5 days.
• Freeze individual squares for up to 2 months.
• Chill overnight for the cleanest slices. 🎃