Pumpkin Pie Cheesecake Squares

By The Canadian Living Test Kitchen

Tested till perfect

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Pumpkin Pie Cheesecake Squares

This recipe makes 36 squares servings

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Nutritional Info
Per square: about -
cal 122122 cal
pro 2 g2g pro
total fat 8 g8g total fat
sat. fat 5 g5g sat. fat
carb 11 g11g carb
fibre 00 fibre
chol 43 mg43mg chol
sodium 106 mg106mg sodium
potassium 61 mg61mg potassium
% RDI: -
calcium 22 calcium
iron 44 iron
vit A 2525 vit A
folate 44 folate
  • Preparation time: 10 minutes
  • Cook time : 45 minutes Chill: 2 hours
  • Total time : PT10M
Canadian Living Test Kitchen food experts create every recipe to inspire home cooks and share how fun and satisfying cooking is.

Ingredients

  • 1-1/2 cups graham wafer crumbs 1-1/2 cups graham wafer crumbs
  • 1/2 cup packed brown sugar 1/2 cup packed brown sugar
  • 1/3 cup butter , melted1/3 cup butter, melted
  • 1/2 tsp ground ginger 1/2 tsp ground ginger
  • 1/2 tsp ground cinnamon 1/2 tsp ground cinnamon
  • 1/4 tsp ground cloves 1/4 tsp ground cloves
  • 1 pinch salt 1 pinch salt
  • Cheesecake:
  • 1-1/4 cups roasted pumpkin purée , (see Perfect Puree, below)1-1/4 cups roasted pumpkin purée or roasted squash purée, (see Perfect Puree, below)
  • 1/2 cup granulated sugar 1/2 cup granulated sugar
  • 3/4 tsp cinnamon 3/4 tsp cinnamon
  • 1/4 tsp ground ginger 1/4 tsp ground ginger
  • 1/4 tsp ground nutmeg 1/4 tsp ground nutmeg
  • 1/4 tsp salt 1/4 tsp salt
  • 1/4 cup whipping cream 1/4 cup whipping cream
  • 2 pkg (8 oz/250 g each) cream cheese , softened2 pkg (8 oz/250 g each) cream cheese, softened
  • 4 eggs 4 eggs
  • 1/2 tsp vanilla 1/2 tsp vanilla

Preparation

In bowl, stir together graham wafer crumbs, sugar, butter, ginger, cinnamon, cloves and salt until moistened. Press onto bottom and up sides of parchment paper–lined 8-inch (2 L) square metal cake pan. Bake in 350°F (180°C) oven until golden, about 10 minutes. Let cool.

Cheesecake: In saucepan, stir together pumpkin purée, sugar, cinnamon, ginger, nutmeg, cloves and sa< cook over medium-high heat, stirring constantly, until thickened, about 5 minutes. Stir in whipping cream. Transfer to bowl and let cool.

In large bowl, beat cream cheese until smooth, about 2 minutes. Beat in eggs, 1 at a time; beat in vanilla. Beat one-quarter into pumpkin mixture; return to cream cheese mixture and beat until incorporated. Pour over crust.

Bake in 350°F (180°C) oven until edges are set and browned, 30 to 35 minutes. Let cool on rack. Cover and refrigerate until firm, about 2 hours. Cut into squares.

Make this pumpkin pie even more special with fresh pumpkin purée made from local pumpkins. Click here to learn how.

Additional information : Perfect Puree
When choosing a cooking pumpkin, look for sugar pumpkins. These little gourds are firmer and sweeter than those grown for jack-o'-lanterns. The roasting time will vary depending on the size and age of the pumpkin or squash.

Halve and seed pumpkin or squash. Prick skin all over with fork. Roast, cut side down, on rack on foil-lined baking sheet in 350°F (180°C) oven until flesh is browned and tender, 60 to 75 minutes. Let cool. Scoop out flesh and puree in food processor. Refrigerate in airtight container for up to 48 hours or freeze for up to 3 weeks.

2 lb (1 kg) sugar pumpkin yields about 1-3/4 cups (425 mL) puree.

2 lb (1 kg) butternut squash yields about 2-1/2 cups (625 mL) puree.

Source : Canadian Living Magazine: October 2010

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