Pumpkin and Molasses Cheesecake Squares
Molasses is a must-have pantry staple that comes in handy when we want to add a touch of sweetness and authenticity to our desserts. In this recipe for cheesecake squares, we’re not only using molasses in the graham cracker crust but also in the cream cheese and pumpkin purée filling. A delicious treat for the […]
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
Instructions
- 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).
Molasses is a must-have pantry staple that comes in handy when we want to add a touch of sweetness and authenticity to our desserts. In this recipe for cheesecake squares, we’re not only using molasses in the graham cracker crust but also in the cream cheese and pumpkin purée filling. A delicious treat for the fall season.