Recipe: Swirled Pumpkin Cheesecake Squares

8 to 16 pieces

Crust:

- Nonstick cooking spray

- About 20 ginger cookies (see note)

- ¼ cup granulated sugar

- 3 tablespoons butter, melted

Filling:

- 11 ounces low-fat cream cheese, softened

- 1/3 cup low-fat sour cream 1/3 cup granulated sugar

- 1 tablespoon flour

- 1 teaspoon vanilla extract

- ½ cup pumpkin puree, canned or fresh

- 3 tablespoons packed light brown sugar

- ½ teaspoon pumpkin-pie spice

1. Preheat oven to 325 degrees. Liberally spray a 9-inch square baking pan with cooking spray and set aside.

2. To prepare the crust: Process the ginger cookies in a food processor or blender to fine crumbs; measure 1 cup. Combine in a bowl with the sugar and melted butter. Pat in an even layer in the bottom of the prepared pan and bake on center oven rack 7 minutes. Remove from oven and cool 15 minutes on a rack.

3. To prepare the filling: In a food processor or electric mixer, combine the cream cheese, sour cream, granulated sugar and flour, blending until smooth. Add egg and vanilla, blending well.

4. Place ¾ cup of the mixture in a bowl and stir in the pumpkin, brown sugar and pumpkin-pie spice.

5. Pour the plain cream-cheese mixture over the crumb layer in the pan. Pour the pumpkin mixture on top and swirl with a fork to make a decorative design. Bake 30 to 35 minutes or until firm in the middle when gently shaken. Cool 1 hour before chilling thoroughly.

6. If serving on a dessert buffet, cut into small squares and use a thin spatula to remove. Otherwise, cut into 8 pieces and serve on small dessert plates.

Note: Gingersnaps or Anna's Ginger Thins can be used in this recipe.

From "Zucchini, Pumpkins & Squash" by Kathleen Desmond Stang