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"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Pumpkin Cheesecake Squares Recipe

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This recipe for Pumpkin Cheesecake Squares is from The Holden Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 cup all-purpose flour
3/4 cup packed brown sugar
1/2 butter or margarine
1 cup quick-cooking oats

FILLING
1 package (8 ounces) cream cheese, softened
3/4 cup sugar
1 can (15 ounces) pumpkin (not pumpkin pie mix)
1 1/2 teaspoons ground cinnamon
1 teaspoon ground ginger
3 eggs

TOPPING
2 cups sour cream
1/3 cup sugar
1/2 teaspoon vanilla
Directions:
Directions:
Heat oven to 350 º. Spray 13 x 9 inch pan with cooking spray. In medium bowl, mix flour and brown sugar. Using pastry blender, cut in butter until mixture looks like coarse crumbs. Stir in oats. Press in bottom of pan; bake 15 minutes.

In large bowl, beat filling ingredients with electric mixer on medium speed until well blended. Pour over hot base. Bake 20 - 25 minutes or until set and dry in center.

Meanwhile, in small bowl, mix topping ingredients. Drop mixture by spoonfuls over pumpkin layer; spread evenly over hot filling. Bake about 5 minutes or until topping is set. Cool completely, about 2 hours. Cut into 4 rows by 4 rows. Store covered in refrigerator.
Number Of Servings:
Number Of Servings:
16 bars.
Preparation Time:
Preparation Time:
20 minutes. Start to finish - 3 hours 5 minutes.

 

 

 

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