Pumpkin Cheesecake Squares
Recipe type: Dessert
Cuisine: American
Serves: 12
  • 1½ cups finely ground ginger snaps
  • ½ cup unsalted butter, melted
  • 2 8-oz. packages cream cheese, softened to room temperature
  • ½ cup pumpkin puree
  • ½ cup packed light brown sugar
  • ½ tbsp pumpkin pie spice
  • 3 large eggs
  • 1 tbsp vanilla extract
  1. Preheat the oven to 350 degrees. Line a 9x13-inch baking pan with parchment paper (it should rise up the sides of the pan).
  2. In a small bowl, stir together the ginger snaps crumbs and the butter. Press into the bottom of the pan, spreading it to the edges.
  3. In the bowl of a stand mixer, combine the cream cheese, pumpkin, brown sugar and pumpkin pie spice. Beat until smooth. Add the eggs and beat again until fully combined. Add the vanilla extract and beat again until combined.
  4. Pour the pumpkin mixture into the prepared pan. Tap gently to even it out.
  5. Slide the baking pan into the oven and bake for 40-50 minutes, until a knife inserted in the center comes out cleanly.
  6. Let cool slightly before slicing into squares.
Recipe by Maine Course at http://mainecourse.bangordailynews.com/2014/11/25/recipes/pumpkin-cheesecake-squares/