Swirled Pumpkin Cheesecake Squares Recipe

Name: Swirled Pumpkin Cheesecake Squares Recipe
Ingredients: Gingersnap Crust; About 20 gingersnaps, broken into large pieces; 1/4 cup granulated sugar; 3 tablespoons butter, melted; Cheesecake Filling; 11 ounces (8- and 3-ounce packages) lowfat cream cheese, softened; 1/3 cup lowfat sour cream; 1/3 cup granulated sugar; 1 tablespoon all-purpose flour; 1 large egg; 1/2 teaspoon vanilla extract; 1/2 cup pumpkin or winter squash purée, canned or homemade; 1 tablespoon (packed) brown sugar; Preheat oven to 325 degrees. Line the bottom and sides of a 9 x 9 x 2-inch square pan with foil. Grease the foil on the bottom and 1 inch up the sides of the pan.

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Swirled Pumpkin Cheesecake Squares Gingersnaps add pizazz to this rich-tasting dessert. Just a little bite is enough.

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Ingredients

Gingersnap Crust
About 20 gingersnaps, broken into large pieces
1/4 cup granulated sugar
3 tablespoons butter, melted
Cheesecake Filling
11 ounces (8- and 3-ounce packages) lowfat cream cheese, softened
1/3 cup lowfat sour cream
1/3 cup granulated sugar
1 tablespoon all-purpose flour
1 large egg
1/2 teaspoon vanilla extract
1/2 cup pumpkin or winter squash purée, canned or homemade
1 tablespoon (packed) brown sugar
Preheat oven to 325 degrees. Line the bottom and sides of a 9 x 9 x 2-inch square pan with foil. Grease the foil on the bottom and 1 inch up the sides of the pan.