Swirled Pumpkin Cheesecake Squares
From cookbook bought @ William Sonoma By
Kathleen Desmond Stang
Preheat oven to 325 degrees F. Line the bottom and sides of a 9x9x2 inch square pan with foil. Grease the foil on the bottom and 1 inch up the side of the pan.
To make the crust: Process the Gingersnaps in a Food Processor or blender until finely chopped. You should have 1 cup of crumbs. Combine the Gingersnap crumbs, granulated sugar (Or Truvia Or Splenda), and butter in a small bowl. Pat into an even layer in the bottom of the pan. Bake for 7 Minutes. Cool on a rack.
To make the filling: Beat the cream cheese, sour cream, granulated sugar (Or Truvia Or Splenda) and flour in the large bowl with an electric mixer. Add the egg and vanilla and beat until smooth. Scoop ¾ cup of the cream cheese mixture into a medium bowl and stir in the pumpkin puree’ and brown sugar.
Spoon the plain cream cheese mixture evenly over the crumb
layer in the pan. Dollop the pumpkin mixture on top and swirl with a fork to make a decorative design. Bake for 25 to 35 minutes, or until firm in the middle when gently shaken.
Cool in pan for 1 hr. Chill thoroughly , preferably over night in fridge.
To serve, lift cheese cake and foil from the pan. Cut into small squares or bite size pieces and remove the the foil to a serving plate.
Ingredients:
Gingersnap Crust
About 20 gingersnaps, broken into pieces.
1/4 cup granulated sugar (OR Truiva or Splenda) Not Splenda Blend
(I used Truvia 10 small packs)
3 Tablespoons melted butter
Cheesecake Filling
11 ounces (8 and 3-ounce) low-fat cream cheese.( I used regular cream cheese) at room temperature.
1/3 cup low-fat sour cream (I used regular sour cream)
1/3 cup granulated sugar (Or Truvia or Splenda) I used 16 to 18 small packs of Truvia
1 Tablespoon all-purpose Flour
1 large Egg
1/2 teaspoon vanilla extract
1/2 cup pumpkin or winter squash puree’
1 Tablespoon Packed Brown Sugar(I used Splenda Brown Sugar Blend)
-Enjoy