Pumpkin Swirl Cheesecake Squares
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- Level
- very easy
- Prep Time
- 10 mins
- Cooking Time
- 4 h
- Total Time
- 5 h
- Makes
- 32 squares
Ingredients
- 7 oz
- ginger cookies (to make 2 cups/500 mL crumbs)
- 200 g
- 1 cup
- firmly packed brown sugar, divided
- 250 mL
- ⅓ cup
- butter, melted
- 75 mL
- 3 pkg
- plain, brick-style cream cheese, softened, divided (250 g/8 oz each)
- ¼ cup
- sugar
- 60 mL
- 4
- eggs, divided
- 2 tsp
- vanilla extract
- 10 mL
- 1 cup
- canned pure pumpkin puree
- 250 mL
- 1 tbsp
- pumpkin pie spice
- 15 mL
Directions
Step 1
Preheat oven to 400°F (200°C). Combine ginger cookies and 1/4 cup (60 mL) brown sugar in food processor. Pulse until finely ground (about 2 cups/500 mL crumbs). Stir in butter until crumbs are evenly coated. Transfer to parchment paper-lined 9 x 13-in. (3 L) baking pan; firmly press into even layer. Bake 10 to 12 min., or until crisp. Remove from oven.
Step 2
Reduce oven temperature to 350°F (180°C). To make vanilla batter, in bowl, beat 1 package cream cheese with (granulated) sugar until smooth. With mixer on low speed, beat in 1 egg just until blended. Stir in vanilla. Set aside.
Step 3
In large bowl, use mixer on low speed to beat remaining 2 packages cream cheese with remaining 3/4 cup (175 mL) brown sugar until smooth. Beat in 3 eggs, one at a time, scraping down sides after each addition. Beat in pumpkin puree and pumpkin pie spice just until blended.
Step 4
Scrape pumpkin batter onto crust. Dollop vanilla batter over top. Using a skewer or tip of a knife, swirl vanilla batter into pumpkin batter. Bake 30 to 35 min. until centre is almost set. Cool completely on rack then chill at least 4 hr. or overnight. Transfer to cutting board and slice into 32 squares. Can be made up to 2 days in advance, wrapped and stored in fridge.
Tip
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Nutritional Facts
- Nutrition Description:
- Per serving (1 square)
- Calories:
- 170
- Fat:
- 10 g
- Saturated Fat:
- 6 g
- Carbs:
- 26 g
- Fibre:
- 22 g
- Sugar:
- 4 g
- Cholesterol:
- 25 mg
- Protein:
- 3 g
- Sodium:
- 330 mg
