Pumpkin Cheesecake Squares


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Pumpkin cheesecake is a real crowd pleaser when dessert time comes at the Holiday table. This recipe takes a traditional pumpkin cheesecake pie and turns it into delightful squares. The best part of this recipe is that it uses low fat versions to help reduce the fat content which will be very helpful come time for the New Years resolutions of fat loss. These squares would make a great holiday hostess gift or would be a great contribution to a Holiday pot luck.

Ingredients are as follows:

20 or so gingersnaps

¼ cup sugar

3 Tbsp melted butter

11 oz of low fat cream cheese

1/3 cup sugar

1/3 cup low fat sour cream

1 Tbsp all-purpose flour

1 egg

1 tsp real vanilla extract

1/2 cup pumpkin puree

1 Tbsp brown sugar

Put the gingersnaps in a food processor or blender and process until the mixture resembles fine crumbs. Combine 1 cup of the crumbs with ¼ cup sugar and 3 Tbsp melted butter. Pat the mixture into a 9 x 9 x 2 inch pan lined with foil. Make sure the foil lines the bottom and sides of pan and also grease the foil prior to adding the crumbs. Bake this for 6-8 minutes in a preheated oven at 325 degrees and allow it to cool.

Beat together the low fat cream cheese, sugar, low fat sour cream, and flour in an electric mixer and then add the egg and vanilla and beat until smooth. Take out ¾ cup of this cream cheese mixture and put it into a separate bowl and add the pumpkin puree and brown sugar and mix together.

Sara Fitz
For more great pumpkin recipes please visit our website: http://www.pumpkinspumpkins.com


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