My daughter does not buy school lunches. She thinks it’s special to take her own. This week I was going to make cheesecake squares for her lunch treat. Since it’s all nice and crisp outside, I thought that it would be nice to swirl in some sweet potato. No such luck…I didn’t have any sweet potatoes on hand nor did I have time to cook them. I did have a can of organic pumpkin puree. It worked beautifully!
Pumpkin Cheesecake Squares
Makes 9 squares
1 box Swedish Ginger Snaps, crushed
2 tablespoons milk
Cream Cheese Filling:
1 8oz. bar cream cheese, softened
4 Tablespoons(1/2 stick) unsalted butter, softened
½ cup sugar
2 tablespoons sour cream
1 teaspoon vanilla extract
1 cup pureed pumpkin
1/3 cup sugar
2 tablespoons dark brown sugar
1 tablespoon pumpkin pie spice
¼ teaspoon ground ginger
½ teaspoon ground cinnamon
1 teaspoon vanilla extract
½ cup cheesecake filling
Preheat oven to 325 degrees. Line 8×8 square baking pan with parchment. In a shallow dish, combine cookie crumbs and milk. Work mixture into a crumbly dough. Press into bottom of prepared baking pan and set aside.
In a bowl, beat cream cheese and butter until smooth. Add egg and mix well. Stir in sour cream and vanilla, until well blended. Reserve ½ cup of this mixture. Pour remaining cheesecake mixture over crust and set aside.
In a bowl, mix pumpkin with sugars, spices and vanilla. Add egg and beat well. Stir in the ½ cup reserved cheesecake mixture until well blended. Pour pumpkin mixture over cheesecake mixture, leaving unmixed areas. Using the point of a knife or a toothpick, swirl through mixtures to create a marbled effect.
Bake for 45 minutes. Remove from oven and allow to cool to room temperature. Cover and refrigerate for 3-4 hours before cutting into squares.
These look so good! I love pumpkin but have yet to get any this fall. I think I’m going to remedy that soon. 🙂
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Auntie Lollie says
Yummm! I’m going to try these for thanksgiving! What a great combination.
Thanks for leaving out the amount of butter needed! Night before Thanksgiving and now I have nothing to make!! Great job on screwing up!
You’re right, I did screw up. There should be 4tablespoons(1/2 stick) unsalted butter. I’ve since added the correction but I’m not sure that it’s helpful to you. I am very sorry about the stress that this error cause you but I am thankful that you brought it to my attention.
I hope it ends up being a tiny blip in a wonderful Thanksgiving for you.