Enjoy all the delicious flavour of pumpkin with these eye-catching cheesecake squares guaranteed to wow everyone after a big meal.,
Makes 1 8-inch square pan. Cuts into 16 squares.
- 1 cup all-purpose flour
- ¼ cup packed light brown sugar
- ⅓ cup cool unsalted butter, cut into pieces
- ½ pkg brick cream cheese, at room temperature
- ¾ cup sugar
- 1 cup pure pumpkin purée
- 2 Tbsp all-purpose flour
- ½ tsp baking powder
- ½ tsp ground cinnamon
- 1 whole egg, at room temperature
- 1 egg yolk
- ¼ pkg brick cream cheese, at room temperature
- 1 ½ Tbsp sugar
- 1 egg yolk
- ½ tsp vanilla extract
- Preheat the oven to 350 F. Grease an 8-inch square pan and line it with parchment so that the paper comes up the sides of the pan.
- For the crust, using a food processor, pulse the flour and brown sugar together, then cut in the butter until evenly blended (the mixture will be dry and crumbly). Alternatively, this base can be made by hand, blending the butter into the flour and sugar using a pastry cutter. Press this into the prepared pan and bake it for about 18 minutes, until it turns just a little brown at the edges. Cool while making the filling.
- Beat the cream cheese to soften and then beat in the sugar. Add the pumpkin and stir until smooth. Switch to a whisk and add in the flour, baking powder and cinnamon. Whisk in the egg and egg yolk and set aside.
- For the cheesecake swirl, beat the cream cheese until smooth and then beat in the sugar. Stir in the egg yolk and vanilla until smooth.
- Pour the pumpkin cheesecake onto the cooled crust. Either spoon or pipe the cheesecake swirl on top and use a bamboo skewer to create pretty swirls. Bake for about 30 minutes until, like a cheesecake, the filling is set at the edges but still has a little jiggle at the centre. Cool the squares to room temperature, then chill for at least 2 hours before slicing.
- The squares will keep, refrigerated, for up to 3 days.
- 1 1/2 c Graham Cracker Crumbs; *
- 1/4 c Brown Sugar; Firmly Packed
- 1/3 c Butter or Margarine; Melted
- 8 oz Cream Cheese; Softened, PLUS 3 oz Cream Cheese; Softened
- 1/2 c Sugar
- 1/2 ts Vanilla
- 2 ea Egg Whites; Stiffly Beaten
- 16 oz Cherries; Pie, In Water
- 1 x Red Food Coloring
- 1/4 c Sugar
- 1 tb Cornstarch
*20 Graham crackers, crushed, should give you this amount of crumbs.
- Combine the cracker crumbs, the brown sugar and butter in a small bowl, blending well. Press into the bottom and up the sides of a 9-inch pie plate.
- Beat the two packages of cream cheese in a bowl using an electric mixer set on medium speed, until smooth. Gradually add 1/2 cup of sugar and the vanilla, blending well. Gently fold the stiffly beaten egg whites into the cream cheese mixture. Pour into the brown sugar pie crust. Bake at 325 degrees F. for 25 minutes or until the filling is set.
- Cool on a wire rack. Drain the cherries, reserving 1/2 cup of the juice. Combine the reserved juice with a few drops of red food coloring, 1/4 cup of sugar, and the cornstarch in a 2 quart saucepan. Cook over medium heat, stirring constantly, until the mixture boils and thickens. Remove from the heat and cool slightly.
- Arrange the cherries over the cheese filling, then spoon the glaze over the cherries. Cover and chill for at least 1 hour in the refrigerator or until the glaze is set.
- Serve cold.
Joe’s Crab Shack is one of my favorite restaurants but they aren’t in Canada. For those of you who love their favorite Blue Crab Dip Recipe, here is a copycat version of it that you will love.
- 8 ounces cream cheese, softened
- 2 cups crabmeat (canned is fine)
- 1/4 cup diced green onion
- 1 tablespoon minced mild red chili pepper
- 1 tablespoon mild green chili pepper
- 1/4 teaspoon salt
- 1/4 teaspoon white pepper
- 2 tablespoons shredded Parmesan cheese
- 1 teaspoon minced fresh parsley
- Preheat oven to broil.
- Combine the cream cheese with crab, green onion, chili peppers, salt and white pepper in a medium bowl. Stir well to combine.
- Spread mixture into the bottom of an ovensafe dish. Use a wide dish for this so that the dip is only about an inch deep in the bottom.
- Sprinkle Parmesan cheese over the surface of the dip.
- Broil for 3 to 4 minutes or until the cheese on top begins to brown.
- Sprinkle paprika over the dip, followed by fresh minced parsley. Serve with tortilla chips or crackers for dipping.
Serves 4 to 6 as an appetizer.
Another rich and decadent snack perfect for a cold winter night or to serve up during the big game.
- 1 bag (12 oz) frozen broccoli & cheese sauce
- 1 package (8 oz) cream cheese, softened
- 1/2 cup shredded Cheddar cheese (2 oz)
- 1/4 cup sour cream
- 2 tablespoons mayonnaise
- 1/8 to 1/4 teaspoon ground red pepper (cayenne), if desired
- 4 slices cooked and crumbled bacon
- Crackers, as desired
- Heat oven to 375° F.
- Cook broccoli with cheese sauce as directed on bag. Remove from bag to large bowl. Using kitchen scissors, roughly cut up broccoli. Add cream cheese, half of the Cheddar cheese, the sour cream, mayonnaise, ground red pepper and crumbled bacon. Stir until well combined. Scrape mixture into ungreased ovenproof dish (that will hold at least 2 cups), and place on cookie sheet. Sprinkle top with remaining cheese.
- Bake 20 to 25 minutes or until golden and bubbling. Cool 5 to 10 minutes before digging in.
- Serve with crackers.