Gingersnaps add pizazz to this rich-tasting dessert. Just a little bite is enough.


  • Gingersnap Crust
  • About 20 gingersnaps, broken into large pieces
  • 1/4 cup granulated sugar
  • 3 tablespoons butter, melted
  • Cheesecake Filling
  • 11 ounces (8- and 3-ounce packages) lowfat cream cheese, softened
  • 1/3 cup lowfat sour cream
  • 1/3 cup granulated sugar
  • 1 tablespoon all-purpose flour
  • 1 large egg
  • 1/2 teaspoon vanilla extract
  • 1/2 cup pumpkin or winter squash purée, canned or homemade
  • 1 tablespoon (packed) brown sugar
  • Preheat oven to 325 degrees. Line the bottom and sides of a 9 x 9 x 2-inch square pan with foil. Grease the foil on the bottom and 1 inch up the sides of the pan.


To make the crust: Process the gingersnaps in a food processor or blender until very finely chopped. You should have 1 cup crumbs. Combine the gingersnap crumbs, sugar, and butter in a small bowl. Pat into an even layer in the bottom of the pan. Bake for 7 minutes. Cool on a rack.
To make the filling: Beat the cream cheese, sour cream, granulated sugar, and flour in the large bowl of an electric mixer. Add the egg and vanilla and beat until smooth. Place 3/4 cup of the cream cheese mixture in a bowl and stir in the pumpkin purée and brown sugar.

Spoon the plain cream cheese mixture evenly over the crumb layer in the pan. Dollop the pumpkin mixture on top and swirl with a fork to make a decorative design. Bake for 25 minutes, or until firm in the middle when gently shaken. Cool in the pan for 1 hour. Chill thoroughly.
To serve, lift cheesecake and foil from the pan. Cut into squares and remove from the foil to a serving plate.

Makes 16 pieces.

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Submitted 7/10/06.
Source: Zucchini, Pumpkins & Squash
Submitted By: b smith

Swirled Pumpkin Cheesecake Squares