It’s that time of year again. You know the one. Everything has to do with the awesome flavor of pumpkin. Sorry to add to the crowded playing field, but I just had to share these Layered Pumpkin Cheesecake Squares with you.
I promise …you’ll be so glad that I did. These beauties are so amazing. And I’m here to tell you that they can be made gluten-free. For real. And they are still so delicious.
Let’s start at the beginning. The graham cracker crust…
What is needed for the crust?
- An 8-inch square baking dish or pan
- Parchment paper
- Graham cracker crumbs – regular or gluten-free
- Granulated sugar
- Melted butter
Start off by preparing your baking dish…
- Lightly grease the bottom and sides with butter or shortening.
- When choosing your baking dish or pan, be sure that it is at least two-inches high.
- Measure and cut two strips of parchment paper that are 8-inches wide and about 15-inches long.
- Arrange the strips in the baking dish in a criss-cross pattern so that they cover the entire baking surface.
- Be sure that the ends are extended evenly so that they can serve as “handles” to remove the finished dessert from the dish before serving.
Some helpful hints…
If you’re not able to find prepared graham cracker crumbs, make your own.
- Choose your favorite brand of regular or gluten-free graham crackers.
- Roughly break up the crackers by hand then place them in a gallon-size ziplock bag.
- Lay the flattened bag on your counter and press down on the entire surface with a large rolling pin.
- Another option would be to use your food processor or blender to break down the crackers.
On to making the graham cracker crust…
- Mix the cracker crumbs with the sugar and melted butter until well incorporated.
- Press the mixture into the prepared baking dish.
- Do your best to distribute it evenly getting the mixture into all four corners.
- I find that this spatula is helpful in getting the job done.
Let’s move on to the next step of making your Layered Pumpkin Cheesecake Squares.
You’ll need your handheld mixer for the cheesecake layer along with a short list of ingredients.
- Softened cream cheese
- Sour cream
- Granulated sugar
- Pure vanilla extract
- Eggs
- In a small bowl, beat the cream cheese, sour cream, sugar and vanilla extract until smooth and creamy.
- Add the eggs and mix until combined.
- Pour the mixture over the prepared graham cracker crust.
- Bake at 350°F for about 20 to 25 minutes, just until cheesecake is set.
- Transfer the baking dish to a wire rack to cool.
We’ve saved the best for last …the layer of pumpkin chiffon.
The main list of ingredients is a bit longer here…
- Eggs & milk
- Pumpkin puree
- Dark brown sugar
- Granulated sugar
- Pumpkin pie spice & cinnamon
- Pure vanilla extract
- Unflavored gelatin
- Cream of tartar
If you don’t have pumpkin pie spice in your pantry, you can easily mix your own. Check out the Recipe Notes for the formula.
There are quite a few steps here. But when it all comes together, you’ll see that it was all worth it. This pumpkin chiffon is so light and delicious.
- Separate the three eggs.
- In a medium-large saucepan over medium-low heat, combine the egg yolks, pumpkin puree, brown sugar, milk, salt, pumpkin pie spice and cinnamon.
- Cook for about 10 minutes, whisking occasionally.
- Keep a check on the temperature of the mixture by using your digital thermometer.
- When the mixture reaches 160°F, remove from the heat.
- Whisk in the vanilla extract.
While the pumpkin mixture is cooling…
- In a small microwave-safe bowl, sprinkle the gelatin over the water.
- Let it stand for one minute.
- Then microwave for 30 seconds or until the gelatin is completely dissolved.
- Stir that into the pumpkin mixture and set aside.
- In the top of a double boiler, combine the granulated sugar, egg whites and cream of tartar.
- Beat with an electric mixer set at low speed for 30 seconds.
- Set the pan over boiling water checking to be sure the pan isn’t touching the water.
- Beat at high speed for about 5 to 7 minutes, or until it’s stiff and glossy.
- Remove it from the heat, and beat for an additional 1 to 2 minutes.
- Fold into the pumpkin mixture then spread it evenly over the layer of cheesecake.
Your Layered Pumpkin Cheesecake Squares are almost ready to enjoy.
Almost but they now need to hang out in the fridge for at least four hours. I know …it’s so hard to not just dig in. But it really will be worth the wait. Promise.
When ready to enjoy, remove the baking dish from the fridge.
- The layers should be firm by now.
- Grab the ends of the bottom layer of parchment paper and lift the entire dessert onto a cutting board.
- For large servings, cut into nine equal squares.
- For smaller servings, cut into sixteen squares.
- Top each square with whipped cream and a dusting of pumpkin pie spice. Or graham cracker crumbs.
These Layered Pumpkin Cheesecake Squares make quite a presentation.
And the best part is that they can be made a day ahead. They’re even better after hangin’ out in the fridge overnight. Enjoy!
layered pumpkin cheesecake squares
Adapted from Lil Luna
Start with a base of graham cracker crust, followed by creamy cheesecake, topped off with pumpkin chiffon.
Ingredients
Graham Cracker Crust
- Softened butter or shortening, for baking dish
- 1 1/2 cups graham cracker crumbs
- 3 tablespoons granulated sugar
- 5 tablespoons butter, melted
Cheesecake Layer
- 8 ounces cream cheese, at room temperature
- 1/4 cup sour cream
- 1/3 cup granulated sugar
- 1/2 teaspoon pure vanilla extract
- 2 eggs
Pumpkin Chiffon Layer
- 3 egg yolks (reserve the egg whites)
- 15-ounce can pumpkin puree (NOT pumpkin pie filling)
- 1/2 cup dark brown sugar
- 1/2 cup milk
- 1/2 teaspoon salt
- 1 teaspoon pumpkin pie spice (see Recipe Notes)
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon pure vanilla extract
- 1 envelope unflavored gelatin
- 1/4 cup cold water
- 1/4 cup granulated sugar
- 3 reserved egg whites
- pinch of cream of tartar
For Serving
- whipped cream
- pumpkin pie spice or graham cracker crumbs, for dusting
Instructions
Graham Cracker Crust
-
Preheat oven to 350°F.
-
Prepare the baking dish: Lightly grease an 8" x 8" high-sided baking dish or pan with softened butter or shortening. Measure and cut two strips of parchment paper that are 8-inches wide and about 15-inches long. Arrange the strips in the baking dish in a criss-cross pattern so that they cover the entire baking surface. Be sure that the ends are extended evenly so that they can serve as “handles” to remove the finished dessert from the dish before serving.
-
In a small bowl, combine the graham cracker crumbs, sugar and melted butter. The mixture is then pressed into the prepared baking dish. Do your best to distribute it evenly getting the mixture into all four corners. Set aside.
Cheesecake Layer
-
In a small bowl, use a hand mixer to beat the cream cheese, sour cream, granulated sugar and vanilla extract until smooth. Add the eggs, mix just until combined, then pour over the graham cracker crust.
-
Place in the preheated oven and bake for 20-25 minutes or until set. Transfer the dish or pan to a wire rack to cool.
Pumpkin Chiffon Layer
-
In a medium saucepan set over medium-low heat, combine the egg yolks, pumpkin puree, brown sugar, milk, salt, pumpkin pie spice and cinnamon. Cook, whisking occasionally for about 10 minutes or until mixture reaches 160°. Remove from the heat and whisk in the vanilla extract.
-
In a small microwave-safe bowl, sprinkle the gelatin over the water. Let stand for 1 minute, then microwave for 30 seconds or until the gelatin is dissolved. Stir into the pumpkin mixture. Set aside.
-
In the top of a double boiler, combine the granulated sugar, egg whites and cream of tartar. Beat with an electric mixer set at low speed for 30 seconds, then set the pan over boiling water checking to be sure the pan isn’t touching the water.. Beat at high speed, for about 5 to 7 minutes, or until it's stiff and glossy. Remove it from the heat and beat an additional 1 to 2 minutes.
-
Fold the egg white mixture into the pumpkin mixture then spread that combination evenly over the cheesecake layer.
-
Refrigerate uncovered for 1 hour. Then cover and refrigerate for an additional 3 hours or until firm.
-
When ready to serve: Remove from the fridge. Grab the ends of the bottom layer of parchment paper and lift the entire dessert onto a cutting board. For large servings, cut into nine equal squares. For smaller servings, cut into sixteen squares. Top each square with whipped cream and a dusting of pumpkin pie spice. Or graham cracker crumbs.
Recipe Notes
Don't have Pumpkin Pie Spice on hand? You can make your own. Measure out and combine the following ingredients to make your pumpkin pie spice. Store the mixture in an airtight jar.
- 2 tablespoons ground cinnamon
- 4 teaspoons ground ginger
- 1 teaspoon ground allspice
- 1 teaspoon ground cloves
- 1 teaspoon ground nutmeg
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