Pumpkin spice cheese cake squares. I did use reduced fat cream cheese (for all the good that did really) and I used homemade pumpkin pie spice which I increased to two teaspoons and organic pumpkin mash I made myself. This pumpkin spice cake is studded with chopped pecans and baked in a tube pan or Bundt pan. If you like spice cake, this is very good.

Now that's a dessert worthy of your Thanksgiving table. Meanwhile, beat together the cream cheese, sugar, spices and vanilla until smooth with an electric mixer. Add the eggs, one at a. You can have Pumpkin spice cheese cake squares using 15 ingredients and 9 steps. Here is how you achieve it.

Ingredients of Pumpkin spice cheese cake squares

It's of for topping.
It's 1 packages of cream cheese 8oz.
You need 1 of egg.
You need 1/4 cup of sugar.
You need 1 tbsp of vanilla.
Prepare of batter.
It's 1 cup of self rising flour.
It's 1 of egg.
You need 1/2 tsp of baking soda.
It's 1 tsp of baking powder.
You need 1/2 tsp of salt.
Prepare 1 cup of canned pumpkin.
You need 1 cup of sugar.
It's 1/4 cup of vegetable oil.
You need 1 1/2 tsp of Pumpkin spice (or more).

This recipe for pumpkin cheesecake bars, brings these two favorites together in the most delightful way. A sweet, nutty and crumbly base is filled with the velvety combination of pumpkin, cream cheese and spices and covered with a topping of sweetened sour cream. Evenly spread pumpkin spice cream over baked cheesecake. Anna Olson brings yet another treat to the table with a beautiful cheesecake full of colour and flavour.

Pumpkin spice cheese cake squares instructions

Combine all topping ingredients mix with hand mixer set aside (hint you may want to let cream cheese get to room temp before mixing). (If you want a lot of topping I would double this topping recipe, I will be doubling next time).
Mix wet ingredients until combined.
Put dry ingredients in bowl.
Combine wet and dry ingredients together until smooth.
Spray pan with non-stick spray spread batter evenly in pan. I used a foil pan. (Look at picture for size of pan).
Top your batter with the topping (hint use a butter knife in a zigzagging motion to make marble effect).
Bake at 375 for 25 minutes or until done.
Let cool cut in squares and enjoy! Great with morning coffee. ..
Store in fridge..

The cream cheese frosting wonderfully complements this spice cake sent in by Sandra McKenzie from Braham, Minnesota. In another bowl, whisk together flour, baking powder, baking soda, salt and spices; gradually beat into pumpkin mixture. These pumpkin spice cupcakes with maple cream cheese frosting are the perfect fall dessert. They're easy to make (you don't even need a mixer!) and are full Sometimes I turn these pumpkin cupcakes into pumpkin squares instead. Just fill a baking dish with the batter and bake until cooked through.