Pumpkin-Swirl Cheesecake Squares

355 24 servings, 1 piece (74 g) each
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24 servings, 1 piece (74 g) each

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Make It

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  • Heat oven to 350ºF.
  • Mix cookie crumbs, nuts and butter; press onto bottom of 13x9-inch pan.
  • Beat cream cheese, 3/4 cup sugar and vanilla in large bowl with mixer until blended. Add eggs, 1 at a time, beating on low speed after each just until blended. Reserve 1-1/2 cups batter. Stir pumpkin, spices and remaining sugar into remaining batter.
  • Pour half the pumpkin batter over crust; top with spoonfuls of half the reserved plain batter. Repeat layers; swirl gently with knife.
  • Bake 35 to 40 min. or until centre is almost set. Cool completely. Refrigerate 4 hours.

How to use Leftover Pumpkin

Refrigerate remaining canned pumpkin up to 5 days, then use to prepare your favourite recipe, such as pumpkin muffins or bread. Or, freeze the leftover pumpkin for up to 3 months before using as desired.


  • 24 servings, 1 piece (74 g) each

Nutritional Information

Serving Size 24 servings, 1 piece (74 g) each
Calories 230
% Daily Value
Total fat 18g
Saturated fat 10g
Cholesterol 90mg
Sodium 220mg
Carbohydrate 15g
Dietary fibre 1g
Sugars 12g
Protein 5g
Vitamin A 30 %DV
Vitamin C 2 %DV
Calcium 6 %DV
Iron 4 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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