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Pumpkin Cheesecake Bars Recipe

Pumpkin Cheesecake Squares
Gluten-Free Baking and More, Nov 04.
Name: 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.
Ingredients: 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
Directions:
  1. Preheat oven to 375°F.
  2. In a small bowl, combine gingersnap crumbs, sugar and butter. Stir together with a fork until all ingredients are combined.
  3. Press crumb mixture into the bottom of a 9x13-inch baking pan.
  4. Bake for 10 minutes or until lightly golden brown.
  5. Remove pan from oven and place on a cooling rack.
  6. Reduce oven temperature to 325°F.
  7. In a large mixing bowl, cream together cream cheese and sugar. Mix, on low speed, for about 1 minute.
  8. Add eggs, one at a time, and blend thoroughly between each addition.
  9. Add pumpkin and spices. Blend, on low speed, for 1 minute.
  10. Pour pumpkin mixture onto cooled crust and bake for 25-30 minutes or until filling is set and does not jiggle.
  11. Remove pan from the oven and place on a wire rack to cool.
  12. Once cooled, cover pan and place in the refrigerator overnight.
  13. Remove pan from the refrigerator and cut into squares.
  14. Store cheesecake squares, covered, in the refrigerator until ready to serve.
    Make 12 squares
Created By: Elizabeth Barbone

Baker's Note

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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