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Pumpkin Patch Cheesecake Squares

Source of Recipe

From "A Return to Family Picnics" by Russell Cronkite


Recipe Introduction

"These amazing cheesecake squares are rich, creamy, light and airy — the combination of spices in the recipe creates a fabulous dessert."

List of Ingredients

Crust:
â—¦ 1 ½ cups crushed gingersnaps
â—¦ 6 tablespoons granulated sugar
â—¦ 5 tablespoons unsalted butter, melted

Cheesecake filling:
â—¦ Three 8-ounce packages cream cheese, room temperature
â—¦ 1 cup packed light brown sugar
â—¦ 1 tablespoon cornstarch
â—¦ 1 teaspoon ground allspice
â—¦ 2 teaspoons ground cinnamon
â—¦ 1 teaspoon ground ginger
â—¦ 3 large eggs, room temperature
â—¦ One 15-ounce can solid pack pumpkin
â—¦ 1 teaspoon pure vanilla extract

Pecan topping:
â—¦ 3 tablespoons unsalted butter
â—¦ 3 tablespoons all-purpose flour
â—¦ â…“ cup packed light brown sugar
â—¦ 1 cup pecans, finely chopped


Recipe

Make the crust:
Blend the crushed gingersnaps and sugar in the bowl of a food processor fitted with a metal blade; add in the melted butter and pulse until thoroughly combined. Press the mixture evenly into the bottom of a 13x9-inch nonstick pan. Bake the crust in a 400° F oven for 5 to 6 minutes. Remove from the oven and let rest at room temperature; decrease the oven temperature to 350° F.

Prepare the cheesecake filling:
Beat the cream cheese in the bowl of a mixer fitted with the paddle until completely smooth. Add in the brown sugar and beat until light and fluffy. Stir in the cornstarch, allspice, cinnamon and ginger into the cream cheese mixture; beat well. Add in the eggs one at a time, mixing well after each addition. Add in the pumpkin and beat until smooth, but be careful not to overmix. Fold in the vanilla.

Make the pecan topping:
Use a pastry blender to cut the butter into the flour and brown sugar until the mixture reaches the consistency of coarse crumbly meal; toss in the chopped pecans. Set aside.

Assemble the cheesecake bars:
Pour the filling into the parbaked crust; sprinkle the pecan topping evenly over the surface and bake in a 350° F oven for 50 minutes.

When the cheesecake is done, the edges will be firm to the touch and spring back when gently pushed, while the center will jiggle slightly - like baked custard. Cool to room temperature in the pan over a wire rack. Cover loosely with plastic wrap and refrigerate overnight.

Makes 12 servings