Pumpkin Cheesecake Squares

Inspired by Cheesecake Cookies,  The Tassajara Bread Book 

Makes 24 squares



  • 1 1/2 cups graham cracker crumbs (1 section from a box of crackers)
  • 1/2 cup walnuts, finely chopped in a food processor 
  • 1/2 teaspoon cinnamon
  • 2 tablespoons sugar
  • 1 stick plus 1 tablespoon unsalted butter, melted


  • 1 pound cream cheese, softened (low-fat works fine)
  • 1/3 cup sugar
  • 2 eggs, beaten
  • 1/4 cup milk
  • 1 teaspoon vanilla
  • 1 cup pumpkin puree
  • 2 tablespoons honey
  • 1 tablespoon brown sugar
  • 1/2 teaspoon cinnamon
  • 1/8 teaspoon ginger
  • 1/8 teaspoon ground clove
  • 1/8 teaspoon nutmeg


  1. Preheat oven to 350 degrees.
  2. Grease a 9 x13 pan.
  3. Combine the graham cracker crumbs, walnuts,  brown sugar, cinnamon and butter in a bowl.
  4. Press into the bottom and 1/2 inch up the sides of the prepared pan.
  5. Bake in 350 degree oven for 10-15 minutes. (don't allow to brown)
  6. While crust is baking, make the filling.  Using a mixer, combine cream cheese with sugar.  Beat until smooth.
  7. Add beaten eggs, milk and vanilla.  Mix until smooth and well combined.
  8. Remove one cup of the filling mixture and set aside.
  9. To the remaining mixture, add the pumpkin, honey, brown sugar and spices.  Mix until blended.
  10. Pour the pumpkin mixture into the baked crust.
  11. Spoon the reserved (plain) filling on top of the pumpkin filling.  
  12. Swirl the plain filling into the pumpkin filling.
  13. Bake at 350 degrees for 30-35 minutes.  Filling will slightly puff and not jiggle when it is done.
  14. Allow to cool completely before cutting into 2 inch squares.
  15. If you are not serving them as soon as they have cooled, store in the refrigerator.