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Pumpkin Swirl Cheesecake Squares
Makes 32 squares


  1. Preheat oven to 400°F (200°C). Combine ginger cookies and 1/4 cup (60 mL) brown sugar in food processor. Pulse until finely ground (about 2 cups/500 mL crumbs). Stir in butter until crumbs are evenly coated. Transfer to parchment paper-lined 9 x 13-in. (3 L) baking pan; firmly press into even layer. Bake 10 to 12 min., or until crisp. Remove from oven.
  2. Reduce oven temperature to 350°F (180°C). To make vanilla batter, in bowl, beat 1 package cream cheese with (granulated) sugar until smooth. With mixer on low speed, beat in 1 egg just until blended. Stir in vanilla. Set aside.
  3. In large bowl, use mixer on low speed to beat remaining 2 packages cream cheese with remaining 3/4 cup (175 mL) brown sugar until smooth. Beat in 3 eggs, one at a time, scraping down sides after each addition. Beat in pumpkin puree and pumpkin pie spice just until blended.
  4. Scrape pumpkin batter onto crust. Dollop vanilla batter over top. Using a skewer or tip of a knife, swirl vanilla batter into pumpkin batter. Bake 30 to 35 min. until centre is almost set. Cool completely on rack then chill at least 4 hr. or overnight. Transfer to cutting board and slice into 32 squares. Can be made up to 2 days in advance, wrapped and stored in fridge.
  • 7 oz (200 g) ginger cookies (to make 2 cups/500 mL crumbs)
  • 1 cup (250 mL) firmly packed brown sugar, divided
  • ⅓ cup (75 mL) butter, melted
  • 3 pkg plain, brick-style cream cheese, softened, divided (250 g/8 oz each)
  • ¼ cup (60 mL) sugar
  • 4 eggs, divided
  • 2 tsp (10 mL) vanilla extract
  • 1 cup (250 mL) canned pure pumpkin puree
  • 1 tbsp (15 mL) pumpkin pie spice