Pumpkin-Swirled Cheesecake Squares
Pumpkin-Swirled Cheesecake Squares
Ingredients
- 1 ¼ cups (160 g) Oreo cookie crumbs
- ¼ cup (55 g) unsalted butter, melted
- 2 blocks (250 g each) cream cheese, softened
- ½ cup (105 g) lightly packed brown sugar
- ¼ cup (60 ml) sour cream
- 2 eggs
- ½ cup (125 ml) unsweetened homemade or store-bought pumpkin purée
- ¼ tsp ground cinnamon
Instructions
- With the rack in the middle position, preheat the oven to 350°F (180°C). Butter and line an 8-inch (20 cm) square baking pan with parchment paper, letting it hang over two sides.
- In a bowl, combine the cookie crumbs and butter. Press lightly into the bottom of the prepared pan. Bake for 12 minutes. Let cool. Reduce the oven temperature to 325°F (165°C).
Pumpkin-Swirled Cheesecake Squares