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Pumpkin Cheesecake Squares

Contributed By: Barbara | See all of Barbara's recipes
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Rating: 3.5   Reviews: 9 See Reviews
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Active Time:  10 Minutes
Total Time:  45 Minutes
Everyone loves this wonderful change from pumpkin pie and is a 'must' for our holiday events.
1 ¾ cups graham cracker crumbs
1/3 cup sugar
½ cup butter or margarine, melted
4 eggs
1 1/2 cups sugar
2 (8 oz.) package cream cheese, softened
1 can (approx. 16 oz.) pumpkin
3 egg yolks (I use pasteurized eggs)
½ cup sugar
½ cup milk
½ tsp. salt
2 tsp. ground cinnamon
1 envelope unflavored gelatin
¼ cup cold water
3 egg whites
¼ cup sugar
Pumpkin Cheesecake Squares Recipe at
Mix crumbs and sugar. Stir in melted butter; pat into 9x13 baking dish.

Beat eggs, sugar and the cream cheese until light and fluffy. Pour over graham cracker crust. Bake at 350 degrees for approx. 25-30 min. (or until set).

Beat pumpkin, egg yolks, ½ cup sugar, milk, salt and cinnamon in top of double boiler. Cook over boiling water, stirring frequently until thick, about 5 min. Put ¼ cup cold water into a small saucepan and sprinkle on the gelatin. Stir over low heat until dissolved; stir into pumpkin mixture. Cool.

Beat egg whites until foamy. Gradually beat in ¼ cup sugar; beat until stiff and glossy. Gently fold beaten egg whites into pumpkin mixture. Pour over the cooled baked graham cracker mixture, refrigerate.

To serve - cut into squares and top with whipped topping.

Date Added: 10/29/2010
Spotlight Recipe Review See all 9 reviews »

Rating: 4
by: Melissa Reviewed: 11/17/2011
Great Treat!
This recipe turned out great and was fun to make! If anyone is concerned about the raw eggs all you have to do is wash the eggs before cracking them. Any bacteria would be on the shell, not in the egg itself, so I washed the egg first. The recipe really did turn out great! The only thing I noted was the recipe didn't tell you how long to refrigerate. I would recommend 24 hours to allow the pumpkin to set. Thank you Barbara!!!
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