Recipe: Swirled Pumpkin Cheesecake Squares with Gingersnap Crust

SWIRLED PUMPKIN CHEESECAKE SQUARES

FOR THE CRUST:
About 20 ginger cookies (gingersnaps)*
1/4 cup granulated sugar
3 tablespoons butter, melted

FOR THE FILLING:
11 ounces low-fat cream cheese, softened
1/3 cup low-fat sour cream
1/3 cup granulated sugar
1 tablespoon flour
1 large egg
1 teaspoon vanilla extract
1/2 cup pumpkin puree, canned or fresh
3 tablespoons packed light brown sugar
1/2 teaspoon pumpkin-pie spice

Preheat oven to 325 degrees F. Liberally spray a 9-inch square baking pan with cooking spray and set aside.

TO PREPARE THE CRUST:
Process the ginger cookies in a food processor or blender to fine crumbs; measure 1 cup. Combine in a bowl with the sugar and melted butter. Pat in an even layer in the bottom of the prepared pan.

Bake on center oven rack 7 minutes. Remove from oven and cool 15 minutes on a rack.

TO PREPARE THE FILLING:
In a food processor or electric mixer, combine the cream cheese, sour cream, granulated sugar and flour, blending until smooth. Add egg and vanilla, blending well.

Place 3/4 cup of the mixture in a bowl and stir in the pumpkin, brown sugar and pumpkin-pie spice.

Pour the plain cream-cheese mixture over the crumb layer in the pan. Pour the pumpkin mixture on top and swirl with a fork to make a decorative design.

Bake 30 to 35 minutes or until firm in the middle when gently shaken. Cool 1 hour before chilling thoroughly.

If serving on a dessert buffet, cut into small squares and use a thin
spatula to remove. Otherwise, cut into 8 pieces and serve on small dessert plates.

*Gingersnaps or Anna's Ginger Thins can be used in this recipe.

Makes 8 to 16 pieces
Source: Zucchini, Pumpkins and Squash by Kathleen Desmond Stang