Can't decide between cheesecake or pumpkin pie? Treat yourself to the best of both worlds with these fabulous pumpkin cheesecake squares!
- Portion size 25 servings
- Credits : Canadian Living: Holiday Baking 2014
Ingredients
Crust:
Method
Crust: In bowl, stir together graham crumbs, butter and sugar until moistened; press into bottom of parchment paper–lined 9-inch (2.5 L) square cake pan. Bake in 325°F (160°C) oven just until firm, about 12 minutes.
Meanwhile, in large bowl, beat cream cheese with brown sugar until fluffy, about 4 minutes. Beat in pumpkin purée. Beat in eggs, 1 at a time. Beat in 1/4 cup of the cream, the cinnamon, ginger, salt, cloves and nutmeg; spread evenly over crust. Bake in 300°F (150°C) oven until filling is set, about 1 hour. Let cool in oven for 1 hour. Remove from oven; let cool completely. Cover surface directly with plastic wrap and refrigerate until chilled, about 2 hours. (Make-ahead: Cover and refrigerate for up to 2 days.)
In bowl, whip remaining cream with granulated sugar until stiff peaks form. Spread over top of pumpkin mixture. Lift out onto cutting board; cut into squares.
Nutritional facts per square: about
- Fibre 1 g
- Sodium 101 mg
- Sugars 9 g
- Protein 2 g
- Calories 135.0
- Total fat 9 g
- Potassium 104 mg
- Cholesterol 46 mg
- Saturated fat 5 g
- Total carbohydrate 13 g
%RDI
- Iron 6.0
- Folate 4.0
- Calcium 3.0
- Vitamin A 47.0
- Vitamin C 2.0
