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.
The first explorers, including Jacques Cartier, confused the squash (Curcubita) of the New World with melons, which were of European origin. Squash soon crossed the Atlantic, and by the 17th century, pumpkins and other varieties of squash were well-known in Europe. Recipes for squash can be found in cookbooks dating from the mid-17th century. Bonnefons, as an example, devotes an entire chapter to them in his Délices de la campagne, first published in 1654. Marie de l’Incarnation, an Ursuline, used them to make soups, preserves and fritters the European way.
- 3 tbsp | 45 ml butter
- 1½ lbs | 675 g pumpkin, cut in cubes
- ½ tsp | 2 ml salt
- 4 cloves
- ½ tsp | 2 ml nutmeg
- 5 cups | 1.2 litres water
- ½ cup | 125 ml whipping cream (35%)
- Melt the butter in a large saucepan over medium heat. Season the cubes of pumpkin with the salt, cloves and nutmeg, then brown for 5-7 minutes. Turn up the heat, add the water, and bring to a boil, stirring occasionally. Lower the heat and simmer 30-35 minutes, covered. Let cool slightly, then run the pumpkin through a blender or food processor.
- Warm the cream over medium heat without letting it boil. Blend a few spoonfuls of the pumpkin with the cream. Slowly whisk this mixture into the soup and cook over medium heat for 10 minutes, stirring constantly.
- To serve, pour over a slice of thick bread.
Ingredients for crust:
- 1/4 cup butter, melted
- 3/4 cup crushed ginger snaps
- 3/4 cups graham cracker crumbs
- 1 tbsp brown sugar
- Melt butter.
- Stir together crumbs and brown sugar.
- Pour melted butter over crumb mixture and stir well.
- Press into bottom of lightly greased 10″ spring form pan. Set aside.
Ingredients for filling:
- 3 -8 ounce packages regular cream cheese, room temperature
- 1 1/2 cups white sugar
- 3 eggs
- 1 1/2 cups canned pure pumpkin
- 1 tsp cinnamon
- 3/4 teaspoon ginger
- 1/2 tsp cloves
- 1 cup whipping cream, whipped
- Using an electric mixer beat cream cheese until fluffy. Add sugar and beat well.
- Crack eggs into a smaller bowl and whisk until pale yellow and frothy.
- Add eggs to cream cheese mixture and beat for 2 minutes.
- Using the same bowl as you used for the eggs stir together pumpkin and spices.
- Add pumpkin mixture to cream cheese mixture and beat on low until just incorporated.
- Whip cream until soft peaks form.
- Gentle fold whipped cream into pumpkin cream cheese mixture.
- Pour mixture over crust.
- Wrap one large sheet of foil around bottom and sides of pan. Press against sides.
- Place wrapped pan in a baking dish and fill with hot water halfway up the sides of the pan.
- Bake in oven that is preheated to 325º. For convection oven heat to 300º.
- Bake for 60-70 minutes. Cake will still be jiggly in the centre but will set as it cools.
- Cool at room temperature. Remove foil and then refrigerate for at least 4 hours to chill and allow to completely set.
- Remove the ring of the spring form pan, and place onto cake plate.
Butterscotch whipped cream:
- 1 cup whipping cream
- 1 tsp vanilla
- 1 1/2 tbsp instant butterscotch pudding powder
- Whip cream until very soft peaks begin to form.
- Add vanilla and pudding powder. Beat until thick.
- Decorate and serve.
Note: After baking you can keep in refrigerator for 3-4 days. Cover loosely. Add cream when ready to serve.
Any left over cheesecake freezes well. For best results allow to thaw in refrigerator.
Autumn is here and so is pumpkin season. So many ways to use pumpkin, here is a very simple dessert that should please the pumpkin lovers in your family!
- 1 cup evaporated milk
- 1 package (4 serving size) instant vanilla pudding
- 1 1/2 cups pumpkin puree
- 1 teaspoon cinnamon
- 1/2 teaspoon ginger
- 1/8 teaspoon nutmeg
- Beat milk with dry pudding mix until thickened.
- Whisk in pumpkin puree and spices.
- Spoon into bowls and refrigerate for 15 minutes.
- Serve with whipped topping and a dash of cinnamon or sprinkle toasted and chopped pecans over the whipped topping and drizzle with maple syrup. Both are delicious.
4 generous half cup servings