Shelly's Recipe

SWIRLED PUMPKIN CHEESECAKE SQUARES

Category: Cheesecake

Crust:
Nonstick cooking spray
About 20 ginger cookies or gingersnaps
1/4 cup sugar
3 tbsp butter, melted

Filling:
11 oz low-fat cream cheese, softened
1/3 cup low-fat sour cream 1/3 cup sugar
1 tbsp flour
1 large egg
1 tsp vanilla extract
1/2 cup pumpkin puree, canned or fresh
3 tbsp packed light brown sugar
1/2 tsp pumpkin-pie spice

Preheat oven to 325. 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 and bake on center oven rack 7 minutes. Remove from oven and cool 15 minutes on a rack.

To prepare the filling: Combine the cream cheese, sour cream, 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.