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Category: Cheesecake
Prep Time: Cook Time: Total Time:
Crust:
1/2 cup quick oats
1/2 cup broken gingersnaps
1 cup flour
1/3 cup pecans
1/3 cup brown sugar
1/2 cup butter diced
Preheat oven to 350. Line a 9x12 pan with parchment paper that hangs a bit over the short sides. Place all ingredients except butter in work bowl of food processor. Pulse to combine with 2 quick pulses. Add butter and pulse in quick, short motions until butter is worked in but still visible. Reserve 1 cup of mixture for topping; press remaining on bottom of pan. Bake about 10 minutes, or till mixture is set and starting to brown. Transfer to a wire rack to cool.
Filling:
1 cup pumpkin, canned or fresh roasted
1 cup sugar
1 tbsp pumpkin pie spice
1 tbsp rum
2 (8 oz) pkg cream cheese, softened
2 large eggs
2 tbsp flour
2 tbsp heavy cream
Additional Topping:
Caramel sauce
Chocolate sauce
In small saucepan, cook pumpkin, sugar, and spice over medium heat till sputtering, stirring often. Continue to cook till excess liquids evaporate. Transfer pumpkin mixture to work bowl of food processor. Add rum and cheese and pulse till combined and smooth, scraping down sides as needed. Add eggs, one at a time, pulsing till combined after each. Add flour and cream and pulse just till combined. Pour mixture over crust; sprinkle with reserved topping and bake 35-40 minutes, or till center is set. Cool on wire rack completely, then refrigerate several hours or overnight. Before serving, drizzle with chocolate and caramel sauces.
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PUMPKIN STREUSEL CHEESECAKE SQUARES
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Category: Cheesecake
Prep Time: Cook Time: Total Time:
Crust:
1/2 cup quick oats
1/2 cup broken gingersnaps
1 cup flour
1/3 cup pecans
1/3 cup brown sugar
1/2 cup butter diced
Preheat oven to 350. Line a 9x12 pan with parchment paper that hangs a bit over the short sides. Place all ingredients except butter in work bowl of food processor. Pulse to combine with 2 quick pulses. Add butter and pulse in quick, short motions until butter is worked in but still visible. Reserve 1 cup of mixture for topping; press remaining on bottom of pan. Bake about 10 minutes, or till mixture is set and starting to brown. Transfer to a wire rack to cool.
Filling:
1 cup pumpkin, canned or fresh roasted
1 cup sugar
1 tbsp pumpkin pie spice
1 tbsp rum
2 (8 oz) pkg cream cheese, softened
2 large eggs
2 tbsp flour
2 tbsp heavy cream
Additional Topping:
Caramel sauce
Chocolate sauce
In small saucepan, cook pumpkin, sugar, and spice over medium heat till sputtering, stirring often. Continue to cook till excess liquids evaporate. Transfer pumpkin mixture to work bowl of food processor. Add rum and cheese and pulse till combined and smooth, scraping down sides as needed. Add eggs, one at a time, pulsing till combined after each. Add flour and cream and pulse just till combined. Pour mixture over crust; sprinkle with reserved topping and bake 35-40 minutes, or till center is set. Cool on wire rack completely, then refrigerate several hours or overnight. Before serving, drizzle with chocolate and caramel sauces.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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