Pumpkin Swirl Cheesecake Squares

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Pumpkin Swirl Cheesecake Squares

In episode Squares of TV show Bake with Anna Olson prepares Anna Olson recipe for Pumpkin Swirl Cheesecake Squares.

Ingredients for recipe: Pumpkin Swirl Cheesecake Squares


  • 1 cup all-purpose flour
  • 1/4 cup packed light brown sugar
  • 1/3 cup cool unsalted butter - cut into pieces

Pumpkin Cheesecake

  • 1/2 package brick cream cheese - at room temprature
  • 3/4 cup sugar
  • 1 cup pure pumpkin purée
  • 2 tablespoons all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon ground cinnamon
  • 1 whole egg - at room temperature
  • 1 egg yolk

Cheesecake Swirl

  • 1/4 package brick cream cheese - at room temperature
  • 1 1/2 sugar
  • 1 egg yolk
  • 1/2 teaspoon vanilla extract

Directions for recipe: Pumpkin Swirl Cheesecake Squares

Preheat the oven to 350 F. Grease an 8-inch square pan and line it with parchment so that the paper comes up the sides of the pan.

For the crust, using a food processor, pulse the flour and brown sugar together, then cut in the butter until evenly blended (the mixture will be dry and crumbly). Alternatively, this base can be made by hand, blending the butter into the flour and sugar using a pastry cutter. Press this into the prepared pan and bake it for about 18 minutes, until it turns just a little brown at the edges. Cool while making the filling.

Beat the cream cheese to soften and then beat in the sugar. Add the pumpkin and stir until smooth. Switch to a whisk and add in the flour, baking powder and cinnamon. Whisk in the egg and egg yolk and set aside.

or the cheesecake swirl, beat the cream cheese until smooth and then beat in the sugar. Stir in the egg yolk and vanilla until smooth.

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. Bake for about 30 minutes until, like a cheesecake, the filling is set at the edges but still has a little jiggle at the centre. Cool the squares to room temperature, then chill for at least 2 hours before slicing.

The squares will keep, refrigerated, for up to 3 days.

Tags for recipe: Pumpkin Swirl Cheesecake Squares

Cheesecake Pumpkin Cheese Creeme Cheese Butter Cinnamon Vanilla extract

Discussion for recipe: Pumpkin Swirl Cheesecake Squares

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