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As the leaves turn vibrant shades of orange and gold, and the air becomes crisp with the promise of autumn, the season of pumpkin desserts arrives. From lattes to pies, pumpkin takes center stage in many beloved recipes, evoking warm, nostalgic memories of harvest gatherings and festive celebrations. Among the myriad of pumpkin delights, the Chilly Pumpkin Delight Squares stand out as a refreshing twist on the classic pumpkin cheesecake. This delectable dessert combines the rich flavors of pumpkin with the creamy texture of cheesecake, all while being served chilled—making it a perfect treat for any occasion.

Frozen Pumpkin Cheesecake Squares

Embrace the flavors of fall with these Chilly Pumpkin Delight Squares, a refreshing twist on classic pumpkin cheesecake. Perfect for any autumn gathering, this easy-to-make dessert combines a buttery graham cracker crust with a creamy pumpkin cheesecake filling. Topped with fluffy whipped cream and a sprinkle of spices, these squares not only taste amazing but also look beautiful. Ideal for Thanksgiving or cozy gatherings, they’re sure to be a hit with friends and family alike.
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Ingredients
  

Crust:

1 ½ cups finely crushed graham crackers

½ cup unsalted butter, melted

3 tablespoons granulated sugar

1 teaspoon ground cinnamon

Cheesecake Filling:

16 oz (2 packages) cream cheese, softened

1 cup pumpkin puree (not pumpkin pie filling)

¾ cup granulated sugar

1 teaspoon vanilla extract

2 large eggs

1 teaspoon ground nutmeg

1 teaspoon ground cinnamon

½ teaspoon ground ginger

¼ teaspoon salt

Topping:

1 cup heavy whipping cream

2 tablespoons powdered sugar

½ teaspoon vanilla extract

Optional: Additional ground cinnamon for sprinkling

Instructions
 

Preheat your oven to 325°F (160°C).

    Make the Crust:

      - In a medium bowl, combine the crushed graham crackers, melted butter, sugar, and ground cinnamon. Mix until well combined.

        - Press the mixture evenly into the bottom of a 9x9-inch square baking pan. Use the back of a measuring cup or your fingers to pack it tightly.

          - Bake the crust in the preheated oven for 10 minutes, then remove and let it cool while preparing the filling.

            Prepare the Cheesecake Filling:

              - In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy.

                - Add the pumpkin puree, granulated sugar, and vanilla extract, mixing until well combined.

                  - Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next.

                    - Mix in the ground nutmeg, ground cinnamon, ground ginger, and salt until the mixture is smooth.

                      Combine and Bake:

                        - Pour the cheesecake filling over the cooled crust, smoothing it into an even layer.

                          - Bake in the oven for 35-40 minutes, or until the center is set (it might jiggle slightly) and edges are golden.

                            - Allow the cheesecake to cool at room temperature for about an hour, then cover and refrigerate for at least 4 hours or overnight, until fully chilled.

                              Prepare the Topping:

                                - In a medium bowl, whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.

                                  Serve:

                                    - Once chilled, carefully lift the cheesecake out of the pan using the edges of the parchment paper (if used) for easier cutting.

                                      - Cut into squares and top each square with a dollop of whipped cream and a sprinkle of cinnamon, if desired.

                                        - Enjoy your delicious Frozen Pumpkin Cheesecake Squares directly from the freezer or simply chilled!

                                          Prep Time, Total Time, Servings: 20 minutes | 5 hours 20 minutes | 16 squares