Pumpkin Cheesecake Bars Recipe
Pumpkin Cheesecake Squares
Gluten-Free Baking and More, Nov 04.
Pumpkin Cheesecake Squares|
|Description: ||I love this recipe. It combines two of my favorite desserts: cheesecake and pumpkin pie. You know what the crazy part of this recipe is? It is easier to make than either a cheesecake or a pie. These bars need to be refrigerated overnight, so be sure to make them at least a day before Thanksgiving.|
||2 cups gingersnap crumbs (We used Mi-Del Gluten-Free Gingersnaps. See Baker’s Note on page 15 for how to grind the crumbs.) |
3 Tablespoons sugar
6 Tablespoons butter, melted
2 packages (8-ounces each) cream cheese, at room temperature
3/4 cup sugar
2 large eggs
1 16-ounce can pure pumpkin
2 teaspoons ground cinnamon
1 1/2 teaspoons ground allspice
1/2 teaspoon ground ginger
1 1/2 teaspoons vanilla extract
- Preheat oven to 375°F.
- In a small bowl, combine gingersnap crumbs, sugar and butter. Stir together with a fork until all ingredients are combined.
- Press crumb mixture into the bottom of a 9x13-inch baking pan.
- Bake for 10 minutes or until lightly golden brown.
- Remove pan from oven and place on a cooling rack.
- Reduce oven temperature to 325°F.
- In a large mixing bowl, cream together cream cheese and sugar. Mix, on low speed, for about 1 minute.
- Add eggs, one at a time, and blend thoroughly between each addition.
- Add pumpkin and spices. Blend, on low speed, for 1 minute.
- Pour pumpkin mixture onto cooled crust and bake for 25-30 minutes or until filling is set and does not jiggle.
- Remove pan from the oven and place on a wire rack to cool.
- Once cooled, cover pan and place in the refrigerator overnight.
- Remove pan from the refrigerator and cut into squares.
- Store cheesecake squares, covered, in the refrigerator until ready to serve.
Make 12 squares
||Elizabeth Barbone |
The gingerbread cookies used in the crust of the pumpkin cheesecake squares need to be ground into fine crumbs to make the crust. If you have a food processor, pulse a few times until cookie crumbs resemble coarse cornmeal. You don't want any large bits of cookie remaining in the crumb mixture.
If you don't have a food processor, fill a zip-lock bag with gingersnaps. Flatten bag to remove as much air as possible and seal. Place bag on a sturdy surface and hit, repeatedly, with a rolling pin until cookies are crushed. This is a fun, and very noisy, way to get out any pre-holiday stress.
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