Yummy Pumpkin Cheesecake Squares

Today, on the Foodie Calendar anyway, we are encouraged to usher in all the flavors of fall with Cheesecake. But not just any Cheesecake will do for Autumn – only a Pumpkin Cheesecake will truly capture the flavors of the season.

There are no rules as to how to add the pumpkin to your favorite cheesecake recipe. You could blend it in, swirl it through or layer the flavors. You could make a traditional pie or cheesecake squares. It makes no difference, just remember the Pumpkin.

Speaking of cheesecake – did you know that the earliest mention of cheesecake dates back to ancient Greece. The Greek physician, Aegimus, wrote a book on the art of making cheesecakes. Then in 1912 James Kraft developed a form of pasteurized cream cheese. That said, it wasn’t until 1928 that Kraft Foods acquired the Philadelphia trademark and began peddling Philadelphia Cream Cheese. It’s the brand used more often in the baking of cheesecakes in American.

The most famous of cheesecakes are New York, Chicago and Philadelphia Style. All I know is cheesecake is good. That said, I am not a fan of pumpkin pie. I don’t know why. I love pumpkin soup, so it’s really not the flavor. And pumpkin pie is just another form of custard, so it’s not a textural thing. Yet you take that same basic pumpkin mixture, cook it in a flan or in this case top a cheesecake, and suddenly I like it. Weird, don’t you think?

In any case, hope you have a wonderful day. Enjoy your Pumpkin Cheesecake!

Pumpkin Cheesecake Squares
1 1/2 cup Graham Cracker Crumbs
3 tablespoons Sugar
5 tablespoons Butter, melted

Heat oven to 350-degrees. Line an 8-inch square baking pan with foil, allowing excess foil to drape over the sides.

Melt butter, set aside.

In a small bowl, combine the graham cracker crumbs with sugar. Add the melted butter. Press mixture into the prepared pan. Set aside.

Cheesecake Layer
8 oz softened Cream Cheese
1/4 cup Sour Cream
1/3 cup Sugar
1/2 teaspoon Vanilla Extract
2 Eggs

In a small bowl, using a hand mixer, beat the cream cheese, sour cream, sugar, and vanilla extract until smooth. Add the eggs, mix just until combined. Pour cream cheese mixture over the crust.

Place cheesecake in the heated oven and bake at for about 20 minutes or until set. Transfer the pan to a wire rack to cool. While the cheesecake cools, make the pumpkin layer.

Pumpkin Layer
3 Eggs, separated
1 (15 oz) can Pumpkin Puree
1/2 cup packed Brown Sugar
1/2 cup Milk
1/2 tsp Salt
1 teaspoons Pumpkin Pie Spice
1/2 teaspoon Cinnamon
1/2 teaspoon Vanilla Extract
1 envelope Unflavored Gelatin
1/4 cup Cold Water
1/4 cup Sugar
Pinch Cream of Tartar

Separate egg yolks from whites. In a medium saucepan set over medium-low heat, combine the yolks, pumpkin puree, brown sugar, milk, salt, pumpkin pie spice, and cinnamon. Cook, whisking continuously to prevent the eggs from scrambling for about 8 minutes or until mixture reaches 155-degrees Remove from the heat, whisk in the vanilla extract. Set aside.

In a small microwave-safe bowl, sprinkle the gelatin over the water; let stand for 1 minute, then microwave for 30 seconds or until the gelatin is dissolved. Stir into pumpkin mixture; set aside.

Set up a double boiler, making sure top of boiler does not touch the water. Remove top, bring water in bottom to a rolling boil.

In the top of a double boiler off heat, combine the sugar, egg whites and cream of tartar. Beat with an electric mixer set at low speed for 30 seconds, then set the pan over the boiling water in the bottom pan. Beating at high speed for about 8 minutes, or until stiff and glossy. Remove it from the heat, and beat for an additional 90 seconds.

Fold egg white mixture into the pumpkin mixture; spread evenly over cream cheese layer. Refrigerate uncovered for 1 hour to set. Cover and refrigerate for an additional 3 hours or until firm.

Finishing Touches
1-1/2 cups Heavy Cream
2 tablespoons Sugar
Pumpkin Pie Spice as needed

Place the mixing bowl and whip attachment of a stand mixer into the refrigerator to chill. When ready to cut and serve squares, pour heavy cream into the chilled bowl. Whip on low for about a minute. Add sugar, slowly increase speed to medium-high. Continue to whip until firm peaks form.

Lift Pumpkin Cheesecake from the pan using the foil. Cut into squares, arrange on a serving platter.

Place whipped cream into a pastry bag fitted with a large star. Pipe a star dollop of whipped cream onto each square. Sprinkle with pumpkin pie spice for a splash of color. Serve and enjoy.

Original Recipe at Life Made Simple

Author: Rosemarie's Kitchen

I'm a wife, mother, grandmother and avid home cook.I believe in eating healthy whenever possible, while still managing to indulge in life's pleasures.

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