![](https://sarahscucinabella.com/wp-content/uploads/2010/10/Pumpkin-Cheesecake-Squares.jpg.webp)
These bars are just dreamy. Creamy pumpkin cheesecake sits on top of a sweet-salty chocolate crust. Serve it with a dollop of whipped cream and it’s just amazing. Sprinkles optional.
The good folks at Betty Crocker recently asked me to think up a sweet treat for Halloween using one of General Mills’ Big G cereals (disclosure: I freelance for General Mills’ Tablespoon.com). I decided to go with Cocoa Puffs, which have a fantastic sweet-salty thing going on.
The resulting dessert is Pumpkin Cheesecake Squares. And oh, are they good!
![](https://sarahscucinabella.com/wp-content/uploads/2010/10/Pumpkin-Cheesecake-Squares-2.jpg.webp)
The whole thing is relatively easy. You mix up the two-ingredient crust, press it into the pan, mix the cheesecake portion, pour it on and bake. Easy peasy. And they are almost guaranteed to draw oohs when you serve it.
![](https://sarahscucinabella.com/wp-content/uploads/2010/10/Pumpkin-Cheesecake-Squares-3.jpg.webp)
Of course, my kids were ridiculously excited when they saw me bring home a box of Cocoa Puffs. They’ve never had them before, and were dying to give their chocolate-y goodness a try. Try explaining to two eager kids that the chocolate cereal is for a recipe, not for them. Yeah. So I caved and gave them a little to snack on.
After trying it, they were even more excited about the Pumpkin Cheesecake Bars. Smiles all around.
Pumpkin Cheesecake Squares
![Pumpkin Cheesecake Squares](https://sarahscucinabella.com/wp-content/uploads/2010/10/Pumpkin-Cheesecake-Squares.jpg.webp)
Ingredients
- 1 1/2 cups finely ground cocoa puffs
- 1/2 cup unsalted butter, melted
- 2 8- oz packages cream cheese, softened to room temperature
- 1/2 cup pumpkin puree
- 1/2 cup brown sugar
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 3 large eggs
- 1 tbsp vanilla extract
Instructions
- Preheat the oven to 350 degrees. Line a 9x13 pan (glass preferred) with parchment paper, letting the edges of the paper rise up the sides of the pan.
- Prepare the crust. Stir together the ground cocoa puffs and butter until well combined. Press into the bottom of the 9x13 pan, creating an even coating all over.
- Combine the cream cheese, pumpkin, brown sugar, cinnamon and nutmeg in the bowl of a stand mixer and mix until smooth. Add the eggs, one at a time, until fully combined. Add the vanilla extract and beat on medium for 10 seconds.
- Pour the cream cheese mixture over the crust, spreading to even it out.
- Slide the pan into the oven (the rack should be in the middle of the oven) and bake for 20-25 minutes, until set. The bars are done when a knife inserted in the middle of the pan comes out clean.
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Donna
Tuesday 5th of October 2010
I love the idea of a chocolate-y crust, but never would have thought of Cocoa Puffs. Great idea!