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As the leaves turn golden and the crisp autumn air sets in, there's a certain warmth that permeates our homes, often brought in by the enticing aroma of seasonal baking. Among the array of delightful fall treats, pumpkin cheesecake stands out as a quintessential dessert that captures the essence of the season. Its creamy texture, rich flavors, and the comforting taste of pumpkin and spices create a perfect harmony that brings joy to any gathering. This delightful twist on the classic cheesecake is served chilled, making it not only a refreshing option but also an elegant centerpiece for your holiday table.

Frozen Pumpkin Cheesecake Squares

Get ready for fall with this Chilling Pumpkin Cheesecake Delight, the perfect seasonal dessert that captures autumn's essence. With its smooth, creamy filling made from pumpkin puree and warm spices nestled in a buttery graham cracker crust, this cheesecake is a delightful blend of flavors and textures. Ideal for Thanksgiving dinners or cozy gatherings, it's sure to impress guests and become a beloved staple in your dessert collection. Discover how to prepare, serve, and store this elegant treat for any occasion!
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Ingredients
  

1 ½ cups graham cracker crumbs

½ cup unsalted butter, melted

¼ cup granulated sugar

16 oz cream cheese, softened

1 cup canned pumpkin puree

¾ cup powdered sugar

3 large eggs

1 tsp vanilla extract

1 tsp ground cinnamon

½ tsp ground nutmeg

¼ tsp ground ginger

Pinch of salt

Whipped cream (for serving, optional)

Chopped pecans or walnuts (for garnish, optional)

Instructions
 

Preheat the Oven: Begin by preheating your oven to 325°F (163°C).

    Prepare the Crust: In a large mixing bowl, combine the graham cracker crumbs, melted butter, and granulated sugar. Mix until well combined and the mixture resembles wet sand. Press this mixture firmly into the bottom of a 9x13 inch baking dish to create an even layer for your crust.

      Bake the Crust: Place the baking dish in the preheated oven and bake for 8-10 minutes, or until lightly golden. Once done, remove from the oven and allow it to cool while you prepare the cheesecake filling.

        Make the Cheesecake Filling: In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium speed until creamy and smooth. Gradually add in the canned pumpkin puree and powdered sugar, mixing until fully combined.

          Incorporate the Eggs and Spices: Add the eggs one at a time, mixing on low speed until just combined after each addition. Then, add the vanilla extract, cinnamon, nutmeg, ginger, and a pinch of salt. Mix just until everything is blended and smooth.

            Pour Filling Over Crust: Carefully pour the creamy pumpkin cheesecake filling over the cooled graham cracker crust, spreading it evenly with a spatula.

              Bake the Cheesecake: Bake the cheesecake in the oven for about 30-35 minutes, or until the center is set and not jiggly. The edges may slightly puff up, which is normal.

                Cool and Freeze: Once baked, remove it from the oven and let it cool at room temperature for about an hour. Then cover with plastic wrap and place it in the freezer for at least 4 hours, or until completely frozen.

                  Cut and Serve: Once frozen, remove from the freezer and allow it to sit at room temperature for 10-15 minutes to soften slightly. Cut into squares and serve with a dollop of whipped cream and a sprinkle of chopped nuts if desired.

                    Store: These squares can be stored in an airtight container in the freezer for up to 2 months.

                      Prep Time, Total Time, Servings: 30 minutes | 5 hours (including freezing) | 12 servings