From The Great Bake Take and Go Baking Book
It’s pumpkin season and just in time for the family to enjoy this yummy treat on Halloween!
Ingredients
Crust:
1 cup (140 g) all-purpose flour
½ cup (113 g) butter
¼ cup (50 g) sugar
Pumpkin Filling:
2/3 cup (150 g) cream cheese (room temperature)
¼ cup plus 2 Tbsp (70 g) granulated sugar
1 cup (225 g) pumpkin puree
2 Tbsp (8 g) all-purpose flour
½ tsp (2 g) baking powder
1 tsp (3 g) cinnamon
¼ tsp (1 g) nutmeg
1 (50 g) egg, large
1 (20 g) egg yolk, large
Cheesecake Swirl:
1/3 cup (75 g) cream cheese (room temperature)
2 Tbsp (30 g) granulated sugar
1 (20 g) egg yolk
½ tsp (2.5 g) vanilla
Directions
Preheat oven to 350F.
Crust: Prepare a 9×9 pan by lining it with parchment paper. Combine ingredients and form into the bottom and sides of the pan. Bake for 15-18 minutes until the sides of the crust have started to brown. Cool while making the filling.
Filling: Beat the cream cheese to soften. Add sugar and beat in. Whisk in the egg and yolk. Next mix in flour, spices, baking powder and pumpkin puree, and set aside.
Swirl: Cream the cheese to soften. Add sugar and beat in. Add in vanilla and yolk to mix until completely combined.
Assembly: Pour the pumpkin puree mix onto the cooled crust. Next, pour the cheesecake swirl in patches or lines to make decorative swirls with a skewer.
Bake at 350F for 30 minutes. The edges will be set and the centre will seem a little wiggly. It will set while cooling. Cool to room temperature and then in the fridge for at least 2 hours before slicing.
Nada’s Tips & Tricks: You can purchase pumpkin spice that’s handy in this kind of recipe. If you like a little crunch, add crushed roasted nuts tossed in pumpkin spice on top.
Contents and images used with permission by Katharine MacPherson. The Great Bake Take and Go Baking Book by Katharine MacPherson | The FriesenPress Bookstore