This post may contain affiliate links. Please read my disclosure policy.
Sorry for the lack of a post on Monday (first time in almost a year I’ve skipped a post), BUT I have a very valid reason…The Royals swept the Angles in the last series!!! As I mentioned before, we were at the game, so needless to say, Sunday night was quite the night for us. Since I don’t typically have my posts ready to go ahead of time, I was left scrambling come Monday morning, and I didn’t want to post something half-assed, so I figured it would be better to wait until today when I could give it my all.
So. I had a pumpkin spice latte for the first time a few weeks ago and…
I hated it.
Well actually, hate is a strong word, but I didn’t like it, not even a little bit. It was just wayyy too sweet and…umm spicy? I ended up having to dump half of it out and dilute the remaining overly sweet liquid with coffee just to appease my taste buds. Pretty disappointing considering the hype that came along with that drink purchase. After all, I had meticulously planned our morning around that silly drink. Kev and I were to walk to our favorite neighborhood bakery, pick up a croissant (for me), a cinnamon roll (for him), plain cheap coffee (for him) and a PSL (for me). I tried to choke down more than a few gulps, but had to stop after the first two.
You’re all probably looking at your computer screen with mouths agape, wondering how anyone on earth could do anything but fall head over heels in love with the most beloved and talked about drink of fall. Sorry to disappoint all you #PSL fanatics out there, but it just was not my thing. IF I get a frou frou drink at Starbucks, it’s almost always a skinny vanilla latte when it’s cooler and an iced coffee with a splash of vanilla and skim milk if it’s hot as heck. I’ve just never been one to waste my calories and sugar intake on a drink, I’d rather have an extra helping of pasta, or if we’re talking fall and pumpkin, I’d much rather have one of these pumpkin streusel cheesecake squares.
I know I’ve spoken about my previous lackluster feelings towards desserts, but cheesecake has always been one of the few desserts that I absolutely cannot resist. As a kid, I would eat obscenely large helpings of cheesecake more often than I care to admit, in fact, one of my favorite after-school snacks was literally cream cheese and sugar mixed together and then eaten by the spoonful. I know, gross.
Obviously my cheesecake consumption has tapered off considerably in the last decade, but that doesn’t mean I have any less love for it. Although these days, it’s more of a once or twice a year indulgence instead of an everyday occurrence.
Pumpkin streusel cheesecake squares combine all my favorite dessert indulgences into one bite. Luscious cheesecake filling, a sweet and salty graham cracker crust and buttery streusel topping are the building blocks of the dessert, and a drizzle of my go-to cheater’s caramel sauce (optional) is drizzled over once the squares have cooled completely.
Even though I’m a little disappointed the PSL wasn’t meant for me, I’m glad I have other pumpkin indulgences to keep my fall sweet tooth satisfied, because what would fall be without it??
Ingredients
- 1 package graham crackers (about five ounces or 9 full graham crackers)
- 4 tablespoons butter
- Pinch of salt
- 3 - 8 ounce packages cream cheese, softened
- 1 cup sugar
- ¾ cup pumpkin puree
- 1 teaspoon cinnamon
- ¼ teaspoon salt
- 4 eggs, room temperature
- ¼ cup flour
- 3 tablespoons butter
- pinch of salt
- 4 tablespoons butter
- 1/2 cup brown sugar
- 1/4 cup heavy cream
- 1/4 teaspoon kosher salt
Instructions
- Preheat oven to 350 degrees.
- In a food processor, pulse graham crackers until crushed. With the mixer on slowly drizzle in butter. Pulse until combine.
- Grease a 10 inch square baking pan, or a 9 inch spring form pan. Press graham cracker crust into bottom of pan. Bake until golden brown, about ten minutes. Cool and turn temperature of oven down to 325 degrees.
- In a stand-mixer, beat cream cheese until smooth. Add sugar. Beat until smooth. Add pumpkin puree, cinnamon and salt. Beat until smooth.
- With the mixer on low, add eggs one at a time until combined. Turn mixer off.
- Once crust has cooled, pour filling on top. Sprinkle with crumb topping and bake for 50-60 minutes until set.
- Let cool to room temperature and then store in the fridge for at least four hours until completely cold and set.
- Combine oats, salt and flour in small bowl. Cut butter with fork or hands until combined. Sprinkle over cheesecake filing.
- In a mason jar, or microwave safe bowl. Add butter and sugar. Heat in the microwave in 30 second increments, stirring in between each until the brown sugar and butter are melted. It should take about 4-5 30-second intervals. Add in cream and salt, stir until combined. Drizzle over cooled cheesecake squares.
Erika Gibson says
You could try ordering a regular latte, coffee, or iced coffee with less pumps of pumpkin spice. They usually add four pumps, so I typically ask for two. Yum. Way less sweet.
This, however, looks amazing as-is. Adding to my to-make list!
Nicole says
Ok, I’m definitely trying that next time! I can give it one more shot! Thanks for the tip! And thanks for the comment Erika!
Ashley says
I’m not a huge fan of them at the store either … if I make it at home I like it, since I can control exactly what I’m adding!
And these squares … and that streusel!!! I cannot turn down anything with streusel!
Nicole says
Ok, THAT I need to try. I could totally get down with one if I could control the sweetness! Thank you my dear!
Christin@SpicySouthernKitchen says
I’ve never had a pumpkin spice latte. I only allow myself to drink plain coffee. I know if I tried the fancy drinks, I wouldn’t be satisfied with just coffee anymore 🙂
These cheesecake squares look fabulous. Cheesecake is the perfect way to eat pumpkin and I love the streusel topping!
Nicole says
You’re a smart woman Christin! Thank you!
Laura (Blogging Over Thyme) says
I am SO into these. And I agree, PSL’s aren’t all that, I’d much rather have a second or third helping of pasta! 🙂
Nicole says
They’re just SO sweet! I don’t like feeling as if I’m literally drinking gobs of sugar! 🙂 Thanks girly!
Isadora @ She Likes Food says
My husband used to live in Kansas City and he has been talking about that game for days now! That is awesome that you guys were there! I have never had a PSL before and was thinking today that maybe I should see what all the hype is about, but maybe I won’t do that now, haha! These cheesecake squares look much tastier than any pumpkin drink and I would much rather have a tray of these!
Nicole says
Oooo that’s so exciting. Do you guys ever visit?? I’d try it still, someone gave me a good tip to only have them put two pumps in instead of four. I think I’m going to try that next time! BUT I still think cheesecake is better… 🙂
Sarah says
I usually have one PSL a year just to get “in the spirit” of fall but I agree, it is too sweet. And I also have to confess that I’m not a fan of cheesecake BUT whenever I’ve had it mixed with pumpkin, for some reason, I love it! They’re just so right together. The graham cracker crust sounds amazing too!
Nicole says
Way too sweet! Someone gave me a good tip though, to only get two pumps of the pumpkin spice syrup instead of four, I might have to try that! I know what you mean about cheesecake, it can be kind of rich, I think the pumpkin lightens it up! Thanks girly!
Tash says
Oh MY! These are a whole new level of pumpkin, cheesecake…and addiction! I don’t think I would be able to stop haha! These squares are like a hybrid of all of the best things in life! Pumpkin, cheesecake, and crunch…<3 Pinning!
Callie says
For the “one package graham crackers” and “three packages cream cheese” what amount is a “package?”
Nicole says
Sorry Callie, I should have been more clear! 3, 8-ounce packages cream cheese. And I used 9 full crackers or one package from a 14.4 ounce box. It’s about five ounces of graham crackers. Recipe updated!
jeanne says
how many total oz cream cheese? 3 oz or 8 oz packages
how much graham crackers. What is a package? How many oz?
Nicole says
Sorry Jeanne, I should have been more clear! 3, 8-ounce packages cream cheese. And I used 9 full crackers or one package from a 14.4 ounce box. It’s about five ounces of graham crackers. Recipe updated!
Debbie says
The recipe looks great – unfortunately the caramel sauce part isn’t complete. What happens with the salt and cream? Please update the recipe!
Caramel Sauce
9.In a mason jar, or microwave safe bowl. Add butter and sugar. Heat in the microwave in 30 second increments, stirring in between each until the brown sugar and butter are melted. It should take about 4-5 30-second intervals. Drizzle over cooled cheesecake squares.
Nicole says
Sorry Debbie! Once the brown sugar and butter are melted, just add in the salt and the cream! Stir, and your sauce is done!