Name: Pumpkin and Molasses Cheesecake Squares
Prep time: 30 min
Cook time: 38 min
Total time: 1 h 8 min
Yield: 15 serving(s)
Ingredients: 1 1/2 cups (210) graham cracker crumbs; 1/3 cup (75 g) unsalted butter, melted; 2 tbsp (30 ml) molasses; 2 blocks (250 g each) cream cheese, softened; 1/2 cup (105 g) brown sugar; 1/4 cup (60 ml) 10% plain yogurt; 1 tsp (5 ml) vanilla; 3 eggs; 3/4 cup (180 ml) unsweetened pumpkin purée; 1/4 cup (60 ml) molasses; 1/4 tsp ground cinnamon; 1/4 tsp ground nutmeg

Preparation

Crust
- With the rack in the middle position, preheat the oven to 350°F (180°C). Butter a small 13 x 9-inch (33 x 23 cm) baking sheet and line with a strip of parchment paper, letting it hang over two sides.
- In a bowl, combine the graham crumbs with the butter and molasses. Press evenly along the bottom of the baking sheet. Bake for 8 minutes. Let cool. Reduce the oven temperature to 325°F (165°C).
Filing
- In the bowl of a stand mixer fitted with the paddle attachment, cream the cream cheese with the brown sugar. Add the yogurt, vanilla and 2 eggs. Mix until smooth. Using a spatula, scrape down the sides of the bowl a few times. Pour 2 cups (500 ml) of the filling over the cooled crust.
- In the bowl of the stand mixer, combine the remaining filling with the pumpkin purée, molasses, spices and remaining egg. Mix until smooth. Spread over the first layer of filling. Don’t worry if the two mixtures combine slightly.
- Bake for 30 minutes or until the centre of the cake is firm and no longer wobbly. Let cool for 1 hour. Cover and refrigerate for 2 hours or overnight.
- Run a thin blade between the side of the baking sheet and the cheesecake. Gently remove from the baking sheet using the parchment paper. Place on a work surface. Cut into 15 squares. The cheesecake squares will keep for 1 week in an airtight container in the refrigerator.

Pumpkin and Molasses Cheesecake Squares

Categories

Ingredients

Crust

Filing

Preparation

Crust

Filing

Personal Note