Friday, May 20, 2005

Pumpkin Pie Cheesecake Squares

Pumpkin Pie Cheesecake Squares (Adapted from Canadian Living)

For the crust

1 1/2 cups vanilla wafer crumbs
scant 1/2 cup packed brown sugar
1/2 teaspoon ground ginger
1/2 teaspoon cinnamon
1/4 teaspoon ground cloves
pinch salt
6 tablespoons unsalted butter, melted

For the cheesecake batter

1 1/4 cups mashed pumpkin
1/2 cup granulated sugar
3/4 teaspoon cinnamon
1/4 teaspoon fresh grated nutmeg
1/4 teaspoon ground ginger
1/4 teaspoon salt
1/4 cup heavy cream
16 ounces cream cheese, softened
4 large eggs
3/4 teaspoon vanilla

To prepare the crust

Preheat oven to 350 degrees.

In a medium bowl, whisk together wafer crumbs, sugar, ginger, cinnamon, cloves and salt until combined. Add butter and stir until moistened. Scoop crumbs into an 8" square metal cake pan - firmly press crumbs down to form an even layer over the bottom and up the sides of the pan. Place into the oven and bake until lightly golden, about 10 minutes. Remove from the oven and set aside to cool.

To prepare cheesecake batter

In a medium saucepan, add mashed pumpkin, sugar, cinnamon, ginger, nutmeg, cloves and salt - place over medium heat and cook, stirring, until the sugar and spices have thoroughly warmed through, about 3 to 5 minutes. Remove from the heat and stir in cream - scoop into a small bowl and set aside until the mixture has cooled to room temperature.

In a large mixing bowl, beat cream cheese until smooth. Mix in eggs, one at a time, beating just until combined after each. Mix in vanilla. Scoop one-quarter into the pumpkin mixture and stir to combine. Pour back into the bowl with the cream cheese and mix just until combined. Scoop batter into the crust, smoothing the top.

Place into the oven and bake until the edges are set and browned, but the center is still a bit wobbly, about 35 to 45 minutes. Remove from the oven and place pan on a wire rack to cool completely. Cover and place into the refrigerator to chill until firm, at least 2 hours, before cutting into squares.

Makes about 25 squares.

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  1. Looks fantastic! Sounds like a winner!

  2. Canadian Living recipes are the best. I have used them for over 30 years and have never had a failure.

    Thanks for sharing this great recipe.

  3. Caroline - I think they were a big hit!

    Anon - I agree! I haven't had a problem with them yet!

  4. can i use solid pumpkin can

  5. Anon - Hello! Yes,as long as it is just pumpkin, not "pumpkin pie filling".