Decadent Layered Pumpkin Cheesecake Squares: Your Ultimate Fall Dessert Guide

As the leaves begin to turn and the air grows crisp, there’s an undeniable call for all things pumpkin. While the market might be flooded with pumpkin-spiced everything, we’re confident that our recipe for Layered Pumpkin Cheesecake Squares will stand out from the crowd. These delightful dessert bars are more than just a seasonal treat; they’re a harmonious blend of textures and rich, autumnal flavors that will leave everyone craving more. And here’s the best part: this recipe is incredibly versatile and can easily be made gluten-free without sacrificing any of its sublime deliciousness.

Imagine sinking your teeth into a perfectly crisp graham cracker crust, followed by a velvety smooth layer of classic cheesecake, all crowned with a light-as-air pumpkin chiffon. Each bite offers a symphony of flavors that perfectly captures the essence of fall. We promise, you’ll be so glad you added this recipe to your autumn baking repertoire. Let’s dive into creating these truly amazing squares, starting with their essential foundation.

The Foundation: Crafting the Perfect Graham Cracker Crust

Every great layered dessert begins with an excellent base, and our Layered Pumpkin Cheesecake Squares are no exception. The graham cracker crust provides a delightful crunch and a buttery flavor that complements the creamy layers above. Getting this layer just right is crucial for the overall success and stability of your dessert.

Essential Ingredients for Your Crust

An 8-inch square baking dish or pan: Opt for one with sides at least two inches high to accommodate all three glorious layers.
Parchment paper: Your secret weapon for easy removal!
Graham cracker crumbs: You can use regular or, for a gluten-free version, readily available gluten-free graham crackers.
Granulated sugar: Adds a touch of sweetness to balance the richness.
Melted butter: The binder that brings the crumbs together into a perfect crust.

Preparing Your Baking Dish for Success

Properly preparing your baking dish is the first step towards a flawless dessert. This method ensures easy removal and a beautiful presentation.

Lightly grease the bottom and sides of your 8-inch square baking dish with butter or shortening. This provides an extra layer of non-stick protection.
Choose a baking dish that is at least two inches high. This is crucial to comfortably hold all three magnificent layers of your pumpkin cheesecake squares. Consider using a sturdy baking dish that can handle the weight and multiple baking steps.
Measure and cut two strips of parchment paper. Each strip should be approximately 8-inches wide and about 15-inches long. The extra length on the ends will act as convenient “handles.”
Arrange the parchment strips in a criss-cross pattern within the baking dish. Ensure they cover the entire baking surface, extending evenly over the edges on all four sides.
These extended ends will serve as lifters, allowing you to effortlessly remove the entire dessert from the dish once it’s chilled and ready for slicing. This technique is a game-changer for clean cuts and perfect squares.

Tips for Homemade Graham Cracker Crumbs

If pre-made graham cracker crumbs aren’t available, or you simply prefer to make your own for freshness or to ensure gluten-free status, it’s incredibly easy.

Select your graham crackers: Choose your favorite brand of regular or gluten-free graham crackers. The quality of your crackers will subtly influence the final taste of your crust.
Crush by hand: For a slightly coarser, more rustic crumb, roughly break up the crackers by hand and place them in a gallon-sized ziplock bag.
Roll them out: Lay the flattened bag on your counter and firmly press down and roll over the entire surface with a large rolling pin. Continue until you achieve fine, consistent crumbs.
Food processor method: For a super fine, uniform crumb, use your food processor or blender. Simply pulse the crackers until they reach the desired consistency. This method is quick and yields perfect results every time.

Assembling and Baking the Graham Cracker Crust

With your baking dish prepped and crumbs ready, it’s time to bring the crust together.

Combine the ingredients: In a medium bowl, thoroughly mix the graham cracker crumbs with the granulated sugar and melted butter. Stir until the crumbs are uniformly moistened and resemble wet sand. This ensures a cohesive crust.
Press into the dish: Transfer the crumb mixture into your prepared baking dish.
Create an even layer: Press the mixture firmly and evenly across the bottom of the dish, ensuring it reaches all four corners. A flat-bottomed glass or a specialized spatula can be incredibly helpful in achieving a compact and smooth base. This even distribution is key for a stable crust that won’t crumble when sliced.
Pre-bake for perfection: Preheat your oven to 350°F (175°C). Baking the crust for about 8-10 minutes before adding the cheesecake layer helps it set, become extra crisp, and prevents it from getting soggy.

The Creamy Heart: The Luscious Cheesecake Layer

Once your graham cracker crust is baked and cooling, it’s time to prepare the star of the show: the rich and creamy cheesecake layer. This layer provides a luxurious, tangy contrast to the spiced pumpkin and crisp crust.

What You’ll Need for the Cheesecake

Softened cream cheese: Room temperature is essential for a smooth, lump-free batter.
Sour cream: Adds a delightful tang and extra creaminess.
Granulated sugar: Sweetens the cheesecake to perfection.
Pure vanilla extract: A classic flavor enhancer for any cheesecake.
Eggs: The binding agent that gives cheesecake its signature texture.

Mixing and Baking the Cheesecake to Perfection

Cream until smooth: In a medium bowl, use your handheld electric mixer to beat the softened cream cheese, sour cream, granulated sugar, and pure vanilla extract. Beat until the mixture is completely smooth and creamy, with no lumps remaining. This step is critical for a silky-smooth cheesecake texture.
Incorporate eggs gently: Add the eggs to the cream cheese mixture and mix just until they are combined. Be careful not to overmix the eggs, as this can incorporate too much air, leading to cracks in your baked cheesecake.
Pour and spread: Carefully pour the cheesecake batter evenly over the pre-baked graham cracker crust in your prepared baking dish.
Bake until just set: Place the dish in your preheated 350°F (175°C) oven and bake for approximately 20 to 25 minutes. The cheesecake is done when the edges are set, but the center still has a slight wobble when gently shaken. Overbaking can result in a dry, cracked cheesecake.
Cool completely: Once baked, carefully transfer the baking dish to a wire rack to cool completely at room temperature. Do not rush this step; proper cooling helps the cheesecake set further and prevents cracking.

The Airy Cloud: Creating the Light Pumpkin Chiffon

Now for the grand finale – the pumpkin chiffon layer. This light, airy, and intensely flavorful layer is what truly elevates these dessert squares, adding a delicate texture that perfectly complements the rich cheesecake and crisp crust. While it involves a few more steps, the result is absolutely worth the effort, delivering a sophisticated finish to your layered treat.

Ingredients for a Flawless Pumpkin Chiffon

This layer requires a slightly longer list of ingredients to achieve its unique texture and deep pumpkin flavor.

Eggs & milk: Essential for the custard base and the light meringue.
Pumpkin puree: Make sure it’s 100% pure pumpkin, not pumpkin pie filling (which contains added sugars and spices).
Dark brown sugar & granulated sugar: Provide sweetness and depth of flavor.
Pumpkin pie spice & cinnamon: The quintessential fall spices that define the pumpkin flavor.
Pure vanilla extract: Enhances all the other flavors.
Unflavored gelatin: Key to setting the light chiffon.
Cream of tartar: Helps stabilize the egg white meringue.

Pro Tip: Homemade Pumpkin Pie Spice! If you don’t have pumpkin pie spice on hand, don’t worry! You can easily mix your own using common pantry spices. Check out the Recipe Notes section at the end for the precise formula to create your perfect blend.

The Pumpkin Custard Base: A Flavorful Start

This creamy, spiced pumpkin base forms the heart of your chiffon. It requires careful cooking to achieve the right consistency and ensure safety.

Separate the eggs: Carefully separate the three eggs, reserving the whites for the meringue later. This separation is crucial for the distinct textures of your chiffon.
Combine wet ingredients: In a medium-large saucepan, combine the egg yolks, pumpkin puree, dark brown sugar, milk, salt, pumpkin pie spice, and ground cinnamon. Whisk these ingredients together until well blended.
Cook gently: Place the saucepan over medium-low heat. Cook the mixture for about 10 minutes, whisking occasionally to prevent sticking and ensure even cooking. The goal is to gently thicken the custard.
Monitor temperature: It’s crucial to cook the egg yolk mixture to a safe temperature. Use a digital thermometer to ensure the mixture reaches 160°F (71°C). This temperature ensures the eggs are fully cooked and safe to consume.
Remove and flavor: Once the mixture reaches 160°F, remove it from the heat immediately. Whisk in the pure vanilla extract to complete the flavor profile.
Cool slightly: Allow the pumpkin custard mixture to cool slightly while you prepare the gelatin.

Activating the Gelatin

While your pumpkin mixture is cooling, activate the gelatin. This is what gives the chiffon its light, yet set, consistency.

Bloom the gelatin: In a small, microwave-safe bowl, sprinkle the unflavored gelatin evenly over the cold water. Let it stand for one minute. This allows the gelatin granules to “bloom” or hydrate, which is essential for proper dissolution.
Dissolve the gelatin: Microwave the gelatin mixture for about 30 seconds on high. Stir well until the gelatin is completely dissolved and no granules remain. If it’s not fully dissolved, microwave in 10-second increments until clear.
Combine with pumpkin: Stir the dissolved gelatin into the pumpkin custard mixture until thoroughly combined. Set this mixture aside to continue cooling. It needs to be cool enough that it won’t cook the egg whites when folded in later.

The Meringue Magic: Whipping Egg Whites for Lightness

This next step is where the pumpkin mixture transforms into the incredibly light and airy chiffon. You’ll be making a Swiss meringue, which is heated over a double boiler for stability and glossiness.

You’ll be using a double boiler for this step. If you don’t have one, don’t fret! You can easily create a makeshift double boiler using one of your medium-sized pots and a heat-proof bowl that can sit snugly on top without touching the boiling water. My Pyrex mixing bowls are perfect for this, especially since they are graduated in size and have an extended edge all around to prevent them from falling in.

Prepare the meringue: In the top of your double boiler (or heat-proof bowl), combine the granulated sugar, your reserved egg whites, and a pinch of cream of tartar. The cream of tartar helps stabilize the egg whites, allowing them to whip up to greater volume.
Initial whisking: Using an electric mixer set at low speed, beat the mixture for about 30 seconds to combine the ingredients.
Heat and whip: Set the bowl over a pot of simmering (not vigorously boiling) water. Crucially, ensure the bottom of the bowl does NOT touch the water. The steam will gently heat the egg white mixture.
Whip to stiff peaks: Increase your mixer speed to high and beat for approximately 5 to 7 minutes. Continue beating until the egg whites form stiff, glossy peaks. When you lift the beaters, the meringue should hold its shape.
Cool slightly: Remove the bowl from the heat and continue to beat the meringue for an additional 1 to 2 minutes. This helps to cool it down slightly and further stabilize the peaks.

Gently Folding for Lightness

Combine the layers: Gently fold the whipped egg white meringue into the cooled pumpkin mixture. Use a spatula and a gentle, upward motion to combine them without deflating the air from the meringue. This folding technique is essential for maintaining the airy texture of the chiffon.
Evenly spread: Carefully spread this combined pumpkin chiffon mixture evenly over the set cheesecake layer in your baking dish. Take your time to create a smooth, beautiful top layer.

Assembly, Chilling, and Serving Your Masterpiece

You’ve meticulously prepared each layer, and now the beautiful assembly is complete. The hardest part is often waiting, but proper chilling is essential for the flavors to meld and the layers to set perfectly, ensuring a truly remarkable dessert.

The Final Chill: Patience is Key

Resist the urge to dig in immediately! These squares require adequate refrigeration to transform from a collection of delicious layers into a cohesive, sliceable dessert.

Initial chill: Once the pumpkin chiffon layer is smoothed over the cheesecake, refrigerate the dessert uncovered for at least 1 hour. This allows the top layer to begin setting without condensation forming.
Longer chill for perfection: After the initial hour, cover the baking dish loosely with plastic wrap or foil. Continue to refrigerate for an additional 3 hours, or preferably, overnight. The longer chilling time allows the gelatin to fully set, the cheesecake to firm up, and all the incredible pumpkin and spice flavors to fully develop and deepen. Trust us, it’s worth the wait!

Slicing and Garnish: Ready to Impress

Once your Layered Pumpkin Cheesecake Squares are perfectly chilled and firm, they are ready to be transformed into stunning individual servings.

Lift and transfer: Remove the baking dish from the fridge. Gently grab the extended ends of the bottom parchment paper strips. Carefully lift the entire dessert out of the baking dish and onto a clean cutting board. This allows for clean, precise cuts.
Cut into squares: For generous servings, cut the dessert into nine equal squares. If you prefer smaller, bite-sized portions, cut into sixteen squares. For the cleanest cuts, wipe your knife with a warm, damp cloth between each slice.
Garnish and serve: Top each individual square with a dollop of freshly whipped cream. For an extra touch of autumn flair, dust with a sprinkle of pumpkin pie spice or a few extra graham cracker crumbs.

Presenting Your Perfect Fall Dessert

These Layered Pumpkin Cheesecake Squares truly make quite a presentation. With their distinct, colorful layers and inviting aroma, they are guaranteed to impress your family and friends. The best part? They are an ideal make-ahead dessert, meaning you can prepare them a day in advance, freeing up your time on the day of serving. In fact, many find they taste even better after an overnight stay in the fridge, as the flavors have more time to fully meld. Enjoy the exquisite taste of autumn!

Layered Pumpkin Cheesecake Squares

Adapted from Lil Luna

Experience the perfect autumn dessert with these stunning Layered Pumpkin Cheesecake Squares. They feature a crisp graham cracker crust, a rich and creamy cheesecake middle, and a delicate, airy pumpkin chiffon topping.

Prep Time 40 minutes

Cook Time 20 minutes

Refrigerating Time 4 hours

Total Time 5 hours

Servings 16 servings

Author Rosemary Stelmach

Ingredients

Graham Cracker Crust

Softened butter or shortening, for baking dish
1 1/2
cups
graham cracker crumbs
3
tablespoons
granulated sugar
5
tablespoons
butter, melted

Cheesecake Layer

8
ounces
cream cheese, at room temperature
1/4
cup
sour cream
1/3
cup
granulated sugar
1/2
teaspoon
pure vanilla extract
2
eggs

Pumpkin Chiffon Layer

3
egg yolks
(reserve the egg whites)
15-ounce can pumpkin puree
(NOT pumpkin pie filling)
1/2
cup
dark brown sugar
1/2
cup
milk
1/2
teaspoon
salt
1
teaspoon
pumpkin pie spice
(see Recipe Notes)
1/2
teaspoon
ground cinnamon
1/2
teaspoon
pure vanilla extract
1
envelope
unflavored gelatin
1/4
cup
cold water
1/4
cup
granulated sugar
3
reserved egg whites
pinch of cream of tartar

For Serving

whipped cream
pumpkin pie spice or graham cracker crumbs, for dusting

Instructions

Graham Cracker Crust

Preheat oven to 350°F (175°C).
Prepare the baking dish: Lightly grease an 8″ x 8″ high-sided baking dish or pan with softened butter or shortening. Measure and cut two strips of parchment paper that are 8-inches wide and about 15-inches long. Arrange the strips in the baking dish in a criss-cross pattern so that they cover the entire baking surface. Be sure that the ends are extended evenly so that they can serve as “handles” to remove the finished dessert from the dish before serving.
In a small bowl, combine the graham cracker crumbs, sugar and melted butter. Mix until well incorporated. Press the mixture firmly into the prepared baking dish, ensuring it is evenly distributed into all four corners. Set aside.

Cheesecake Layer

In a small bowl, use a hand mixer to beat the cream cheese, sour cream, granulated sugar and vanilla extract until smooth and creamy. Add the eggs, mix just until combined (do not overmix), then pour this mixture over the graham cracker crust.
Place in the preheated oven and bake for 20-25 minutes or until the cheesecake is set but still has a slight wobble in the center. Transfer the dish or pan to a wire rack to cool completely.

Pumpkin Chiffon Layer

In a medium saucepan set over medium-low heat, combine the egg yolks, pumpkin puree, brown sugar, milk, salt, pumpkin pie spice and cinnamon. Cook, whisking occasionally for about 10 minutes or until mixture reaches 160°F (71°C) with a digital thermometer. Remove from the heat and whisk in the vanilla extract. Let cool slightly.
In a small microwave-safe bowl, sprinkle the gelatin over the cold water. Let stand for 1 minute to bloom, then microwave for 30 seconds or until the gelatin is completely dissolved. Stir this dissolved gelatin into the pumpkin mixture. Set aside.
In the top of a double boiler, combine the granulated sugar, reserved egg whites, and cream of tartar. Beat with an electric mixer set at low speed for 30 seconds. Then, set the pan over boiling water (ensuring the pan does not touch the water). Beat at high speed for about 5 to 7 minutes, or until the meringue is stiff and glossy. Remove from the heat and beat for an additional 1 to 2 minutes to cool.
Gently fold the whipped egg white meringue into the cooled pumpkin mixture until just combined. Spread this airy pumpkin chiffon evenly over the cooled cheesecake layer.
Refrigerate the dessert uncovered for 1 hour to allow the top layer to set. Then cover loosely and refrigerate for an additional 3 hours or until completely firm. For best results, chill overnight.
When ready to serve: Remove the baking dish from the fridge. Gently grasp the extended ends of the bottom parchment paper and carefully lift the entire dessert onto a cutting board. For large servings, cut into nine equal squares. For smaller servings, cut into sixteen squares. Top each square with a dollop of whipped cream and a dusting of pumpkin pie spice or graham cracker crumbs for an elegant finish.

Recipe Notes

Don’t have Pumpkin Pie Spice on hand? You can easily make your own blend with spices you likely already have! Measure out and combine the following ingredients to create your pumpkin pie spice. Store the mixture in an airtight jar for future use.

2 tablespoons ground cinnamon
4 teaspoons ground ginger
1 teaspoon ground allspice
1 teaspoon ground cloves
1 teaspoon ground nutmeg

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