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Gingersnap Pumpkin Cheesecake Squares |
Making an entire cheesecake is very often overkill because, unless you are serving about 16 people, you are going to have a lot of leftover dessert...and we all know what that means for trips to the fridge in the following couple of days. Making cheesecake bars is a terrific way to make a much smaller dessert and is far easier to portion control as well. When a dessert is as rich as cheesecake, a little goes a long way anyway so why not enjoy it in a more manageable serving size.
It was Spouse's idea to use gingersnap crumbs for the crust , which isn't surprising considering her love of anything ginger. I love the combination of chocolate and gingerbread, so it was my idea to drizzle a little of it on top of the bars. This is of course, optional; the bars are perfectly delicious without it and if you are not fond of gingersnaps, a standard graham crumb crust is easily substituted.
The fact that these are very freezer-friendly is an additional bonus in that you can pull out just a few at a time and let them thaw for 20-30 minutes at room temperature before serving. Just the perfect thing for last minute guests or entertaining during the Holidays.
Gingersnap Pumpkin Cheesecake Squares
Gingersnap Pumpkin Cheesecake Squares - a freezer friendly cheesecake dessert square recipe that combines the great flavor of pumpkin cheesecake with a gingersnap crumb crust in a satisfying smaller portion alternative to an entire slice of cheesecake. Perfect for Holiday entertaining; just pull a few out of the freezer at a time to serve after thawing for about 20 minutes.
Cook time: 35 minutes
Total time: about an hour
Yield: 24 dessert cookie bars
Ingredients
- 1 1/2 cups gingersnap cookie crumbs
- 1/3 cup melted butter
- 3 tbsp sugar
- 8 oz cream cheese
- 1/3 cup sugar
- 1 tsp vanilla extract
- 1 egg
- 1/3 cup sour cream
- 1/2 cup pumpkin puree
- 1 tsp cinnamon
- 1/2 tsp allspice
- pinch ground cloves
- pinch ground nutmeg
- Mix together the gingersnap crumbs melted butter and 3 tbsp sugar.
- Press firmly into the bottom of the parchment lined 9x9 inch baking pan. Bake at 350 degrees F for 10 minutes.
- Cream together the cream cheese, 1/3 cup sugar, vanilla extract and pumpkin puree until smooth.
- Beat in the egg.
- Beat in the sour cream and spices.
- Pour over the prepared crust and bake for 25-35 minutes at 300 degrees F until the center sets and no longer jiggles.
- To ensure even baking you can place the baking pan into a larger baking pan and fill half way up with boiling water. This may slow down the cooking process and require a little extra baking time but the cheesecake will bake more evenly from the edges to the center.
- Cool completely before cutting into bars and serving. Store in the refrigerator or freeze until needed.
- I either pre-cut them into bars and freeze them in airtight containers with each one nestled inside a paper muffin tin liner to easily pluck out as many as you need to thaw at a time. I also freeze an entire batch, uncut, in case I need larger servings to serve as a decadent dessert for unexpected dinner guests.
- If you want to drizzle them with chocolate, just melt together 1/2 cup chocolate chips with a couple of tablespoons of whipping cream in a double boiler or in the microwave. This can be done before freezing or when you serve them.
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