Spiced Pumpkin Cheesecake Squares

Spiced Pumpkin Cheesecake Squares
32 (3-inch) squares


Ingredients Weights Measures
OREO Pieces-Small 2 lb. 2 qt.
sugar, divided 9 oz. 1-1/4 cups
Unsalted butter, melted 12 oz. 1-1/3 cups
sour cream, divided 4 lb. 2 qt.
Cold milk 4 lb. 2 qt.
canned pumpkin 2 lb. 1 qt.
pumpkin pie spice - 1/4 cup
JELL-O Brand Cheesecake Filling Mix 4 lb. 2-3/4 qt.


MIX OREO Pieces, 3/4 cup sugar (or 3 Tbsp. for trial recipe) and butter; press firmly onto bottom of full sheet pan (or one quarter sheet pan for trial recipe).

PLACE 1 quart sour cream (or 1 cup for trial recipe), milk, pumpkin and pumpkin pie spice in 12-quart mixer bowl fitted with wire whip. Beat on medium speed until well blended.

ADD Cheesecake Filling Mix. Beat on medium speed 1 minute. Scrape down side of bowl. Beat an additional minute. Immediately spread over crust.

MIX remaining 1 quart sour cream (or 1 cup for trial recipe) and remaining 1/2 cup sugar (or 2 Tbsp. for trial recipe). Spread evenly over filling. Refrigerate at least 3 hours or until firm.

CUT into 3-inch squares to serve.

Kraft Kitchens Tips

Sprinkle chilled cheesecake with 1 cup OREO Pieces-Medium or Large Crunch (or 1/4 cup for trial recipe) before cutting into squares.
To make OREO® Orange-Pumpkin Squares, add 3 Tbsp. grated orange peel (or 2-1/2 tsp. for trial recipe) with pumpkin pie spice.
Average Rating  
This recipe has not yet been rated. Be the first to rate this recipe.