Monday, October 7, 2013

Pumpkin Cheesecake Squares

Happy Thanksgiving! When given the choice of what to bring to a family gathering, I always choose dessert. I like any excuse to make something I wouldn't otherwise have an opportunity to make. I'm not actually sure where this recipe is from because it has become a concoction of a few different recipes. I love these squares. The cheesecake is light and fluffy. The sour cream topping brings a tartness to balance out the sweetness of the crust. Together these layers make a perfect cheesecake.

What you'll need
2 cups graham cracker crumbs
1/3 cup sugar
1/2 cup melted butter

1 (8 oz) package cream cheese, room temperature
3/4 cup canned pure pumpkin
1/2 cup sugar
1 large egg
1 1/2 tsp ground cinnamon
1 tsp ground ginger

1 cup sour cream
2 tbsp sugar
1/4 tsp vanilla extract
1/3 cup chopped pecans

How to
1.  For the crust: Preheat oven to 400°F. Combine all crust ingredients and press into the bottom of a parchment lined 9x9-inch metal baking pan. Bake for 10 minutes. Let cool slightly.

2.  For the filling: Decrease oven to 350°F . Blend all ingredients in a food processor until smooth. Spread over crust and bake until set, dry in centre, and beginning to rise at edges, about 20 minutes.

3.  For the topping: Mix the sour cream, sugar and vanilla in a small bowl. Spread evenly over hot filling. Bake until topping sets and bubbles at edges, about 5 minutes. Sprinkle pecan pieces evenly over topping.

4.  Let cool completely in pan on rack. Cover and chill until cold, about 2 hours. Cut into squares.

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