Pumpkin Swirl Cheesecake Squares

October and November is the month of the pumpkin, and what better way to show your baking skills, than with delicious (and good looking!) Pumpkin Swirl Cheesecake Squares. Perfect for a Halloween party, Thanksgiving dessert or just a nice Sunday evening.

INGREDIENTS

Crust:

1 cup all-purpose flour

¼ cup packed light brown sugar

⅓ cup cool unsalted butter, cut into pieces

Pumpkin Cheesecake:

½ package brick cream cheese, at room temperature

¾ cup sugar

1 cup pure pumpkin purée

2 tablespoons all-purpose flour

½ teaspoon baking powder

½ teaspoon ground cinnamon

1 whole egg, at room temperature

1 egg yolk

Cheesecake Swirl:

¼ package brick cream cheese, at room temperature

1 ½ tablespoons sugar

1 egg yolk

½ teaspoon vanilla extract

DIRECTIONS

1. Preheat the oven to 350 F. Grease an 8-inch square pan and line it with parchment so that the paper comes up the sides of the pan.

2. For the crust, using a food processor, pulse the flour and brown sugar together, then cut in the butter until evenly blended (the mixture will be dry and crumbly). Alternatively, this base can be made by hand, blending the butter into the flour and sugar using a pastry cutter. Press this into the prepared pan and bake it for about 18 minutes, until it turns just a little brown at the edges. Cool while making the filling.

3. Beat the cream cheese to soften and then beat in the sugar. Add the pumpkin and stir until smooth. Switch to a whisk and add in the flour, baking powder and cinnamon. Whisk in the egg and egg yolk and set aside.

4. For the cheesecake swirl, beat the cream cheese until smooth and then beat in the sugar. Stir in the egg yolk and vanilla until smooth.

5. Pour the pumpkin cheesecake onto the cooled crust. Either spoon or pipe the cheesecake swirl on top and use a bamboo skewer to create pretty swirls. Bake for about 30 minutes until, like a cheesecake, the filling is set at the edges but still has a little jiggle at the centre. Cool the squares to room temperature, then chill for at least 2 hours before slicing.

6. The squares will keep, refrigerated, for up to 3 days.

[recipe & photo belongs to: foodnetwork.ca]

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Graham Cracker Pancake Recipe with Cheesecake and Blueberries

Want a perfect morning? Makes this delicious pancakes and surprise your family - you can add syrup or butter on the side. Can also add creamy brown sugar and cinnamon on top. 

Ingredients

Graham Cracker Pancakes

2 cups flour

2 cups graham cracker crumbs

1 tbsp baking powder

1/4 cup brown sugar

2 tsp ground cinnamon

1/2 tsp kosher salt

2 eggs

1 1/2 cups buttermilk

1 1/2 cups whole milk

1/4 cup butter, melted

1 tsp vanilla extract

Cheesecake Topping

1 (8oz) package cream cheese

1/4 cup brown sugar

1/4 cup icing sugar

1 tsp vanilla extract

1/2 tsp ground cinnamon

1 cup Cool Whip Whipped Topping

Glazed Blueberries

1/4 cup icing sugar

1/4 cup water

1 tbsp fresh lemon juice

2 cups fresh blueberries 

Directions

1) For the pancakes, in a large mixing bowl, combine flour, graham cracker crumbs, baking powder, brown sugar, cinnamon and salt set aside. In a medium bowl, whisk eggs, buttermilk, whole milk, melted butter and vanilla extract. 

2) Gently stir egg mixture into the dry ingredients do not over mix, lumps are okay. Over medium heat, pour 1/2 cup batter into a hot skillet. Cook until bubbles form, flip pancake and continue to cook until done. Serve with cheesecake topping and glazed blueberries.

3) For the cheesecake topping, in an electric mixer, beat cream cheese on medium speed until soft and fluffy. Add brown sugar, icing sugar, vanilla and cinnamon continue to beat at medium speed until well combined. On low speed, add Cool Whip just until combined.

4) For the glazed blueberries, in a small saucepan, combine icing sugar, water and lemon juice. Stir over medium-high heat until mixture boils vigorously, 2-3 minutes. Remove from heat and stir in berries. 

Yield: 10 large pancakes 

[original recipe & photo: bitememore.com]

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