Pumpkin Swirl Cheesecake Squares

Prep time: 10min
Total time: 300min
Makes: 32 squares
7 oz
ginger cookies (to make 2 cups/500 mL crumbs)
200 g
1 cup
firmly packed brown sugar, divided
250 mL
⅓ cup
butter, melted
75 mL
3 pkg
plain, brick-style cream cheese, softened, divided (250 g/8 oz each)
¼ cup
60 mL
eggs, divided
2 tsp
vanilla extract
10 mL
1 cup
canned pure pumpkin puree
250 mL
1 tbsp
pumpkin pie spice
15 mL
Per serving (1 square)
10 g
saturated fat
6 g
26 g
4 g
3 g
25 mg
22 g
330 mg


  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.