Pumpkin spice cheese cake squares. Made with our Pumpkin Pie Spice Butter Spread , the struesel mixture doubles as both crust and topping in this layered pumpkin cheesecake dessert bar. With remaining cream cheese mixture add pumpkin, pumpkin pie spice and cinnamon. This recipe for pumpkin cheesecake bars, brings these two favorites together in the most delightful way.

Directions for: Pumpkin Swirl Cheesecake Squares. Pour the pumpkin cheesecake onto the cooled crust. Either spoon or pipe the cheesecake swirl on top and use a bamboo skewer to create pretty swirls. You can have Pumpkin spice cheese cake squares using 15 ingredients and 9 steps. Here is how you cook it.

Ingredients of Pumpkin spice cheese cake squares

1. You need of for topping.
2. You need 1 packages of cream cheese 8oz.
3. Prepare 1 of egg.
4. Prepare 1/4 cup of sugar.
5. It's 1 tbsp of vanilla.
6. Prepare of batter.
7. You need 1 cup of self rising flour.
8. You need 1 of egg.
9. Prepare 1/2 tsp of baking soda.
10. You need 1 tsp of baking powder.
11. You need 1/2 tsp of salt.
12. Prepare 1 cup of canned pumpkin.
13. It's 1 cup of sugar.
14. It's 1/4 cup of vegetable oil.
15. Prepare 1 1/2 tsp of Pumpkin spice (or more).

Today we're embracing fall with these pumpkin spice double layer cheesecake squares. Made with a ginger snap crust and topped with a crispy-crunchy maple streusel, this tasty cheesecake will have you pulling on your flannels in anticipation of fall. Pumpkin Spice Cake With Cream Cheese Frosting. This pumpkin spice cake is my favorite "welcome to fall" treat.

Pumpkin spice cheese cake squares instructions

1. Combine all topping ingredients mix with hand mixer set aside (hint you may want to let cream cheese get to room temp before mixing). (If you want a lot of topping I would double this topping recipe, I will be doubling next time).
2. Mix wet ingredients until combined.
3. Put dry ingredients in bowl.
4. Combine wet and dry ingredients together until smooth.
5. Spray pan with non-stick spray spread batter evenly in pan. I used a foil pan. (Look at picture for size of pan).
6. Top your batter with the topping (hint use a butter knife in a zigzagging motion to make marble effect).
7. Bake at 375 for 25 minutes or until done.
8. Let cool cut in squares and enjoy! Great with morning coffee. ..
9. Store in fridge..

A super moist butter cake that uses real pumpkin puree, pumpkin spices, buttermilk, and oil which helps it stay moist, even after a week in the fridge. Cake mix is combined with pumpkin and spices, then topped with cream cheese frosting. It was moist of course as cake mix cakes generally are pretty nutmeg in color richly pumpkin and robustly flavored with spices. Combine flour, pie spice, baking powder, cinnamon, salt, baking soda and ginger; add to creamed mixture alternately Contest-Winning Pumpkin Cheesecake Dessert. Combine cake mix and pumpkin spice in a large bowl.