Pumpkin Cheesecake Squares

Warm spice and earthy pumpkin pair with a tangy cream cheese swirl in the ideal fall dessert.

Spiced pumpkin cake meets a rich, swirled cream cheese topping in these autumn-inspired cheesecake squares. Sized for sharing, this take on a seasonal favorite is perfect for fall gatherings.

Ingredients

1 8 ounce package cream cheese softened
⅓ cup sugar
2 tablespoons milk
1 teaspoon pure vanilla extract
1 cup light brown sugar
½ cup butter softened
3 eggs large
1 15 ounce can pumpkin puree
1 ½ cups all-purpose flour
1 ½ teaspoons salt
1 ¼ teaspoons baking powder
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
½ teaspoon baking soda
¼ teaspoon ground ginger
Pinch ground cloves

What You'll Need

The Perfectionist™

Air Fry and Convection Oven

$899.95

Directions

Heat the Lotus countertop oven to BAKE 350°F.
In a small bowl with an electric mixer on high speed, beat cream cheese, sugar, milk and vanilla until smooth. Set aside.
In a large bowl with the mixer on medium speed, beat butter, brown sugar, eggs, pumpkin, flour, salt, baking powder, cinnamon, nutmeg, baking soda, ginger and cloves for 3 minutes until well blended.
Pour into a greased 13x9-inch baking pan. Spoon reserved cream cheese mixture over pumpkin mixture. Drag a knife through the cream cheese to form a swirl.
Bake 25 to 30 minutes or until toothpick inserted into center of cake comes out clean. Cool completely on wire rack.

Pro Tip

Instead of spooning cream cheese mixture onto pumpkin batter, fill a quart size resealable plastic bag with the cream cheese mixture, let air out of bag and seal. Cut a ½-inch off of the corner of the bag. Pipe cream cheese into 4 rows, then drag a knife through each row of cream cheese. Alternate directions when dragging the filling to form a pattern.