Скачать или смотреть Easy Pumpkin Spice Cheesecake Squares Recipe

It's officially pumpkin spice season, so let's make my easy and dangerously addictive pumpkin spice cheese cake squares! Recipe below!

Easy Pumpkin Spice Cheesecake Squares
Ingredients
For the crust:
• 1 1/4 cups crumbs, or 128 grams
• 1/4 cup brown sugar
• 1/2 tsp cinnamon
• 1/8 tsp all spice
• 5 tbsp (71 grams) butter, melted
For the cheesecake:
• 1 x 8-ounce packages of cream cheese, at room temperature
• 1 cup granulated sugar
• 2 large eggs, at room temperature
• 1.5 tsp vanilla
• 3/4 cup canned pure pumpkin puree
• 1/2 tsp cinnamon
• 1/4 tsp all spice
Instructions
1. Preheat oven to 350-degrees F. Line an 8/9-inch square baking pan with parchment paper to help remove the bars after baking.
2. In a medium size bowl, mix graham cracker crumbs, sugar and spices.
3. Next add the melted butter mix until moist crumbs form. Scrape the crumbs into an 8 or 9” lined square pan. Press them flat with the back of a cup.
4. Bake the crust at 350 for 10 minutes. After 10 minutes, remove from the oven and let cool while you make the filling. Tip: put in the fridge to expedite cool down process.
5. To make the filling: in a large bowl, add softened cream cheese and granulated sugar. Beat with an electric mixer until it is very smooth and well-combined.
Add the eggs and vanilla.
6. Mix in the eggs and vanilla but use a low speed and try not to over-mix and whip too much air into the batter, or else the cheesecake can puff up in the oven and crack as it cools.
7. Remove 1 cup of cheesecake batter and set it aside.
8. To the remaining cheesecake batter in the bowl, add the pumpkin puree and spices. Beat just to combined.
9. Pour the pumpkin cheesecake batter into the awaiting crust and then use a spoon to dollop the reserved white cheesecake filing all over the surface. Use a knife or toothpick to swirl the two together.
10. Bake at 350 for approximately 40 minutes. The center can still be very slightly jiggly, but not overly wet. Let cool in the pan for 1 hour and then remove from the pan and allow to cool to room temperature. Refrigerate for at least 4 hours for easy slicing and enhanced flavours.