Katherine's Favourites

Pumpkin Chocolate Cheesecake Squares

Home & Garden

To Comment on this article Click Here

In keeping with the local and seasonal ingredients that I try to use as much as possible, Iíve had pumpkin and squash overflowing in my kitchen for the past several weeks.  Thereís only so much squash a small family can eat each week, and eating it is made more difficult by the fact that squash isnít particularly conducive to being whipped up in a flash at 5:30 pm, when Iím rushing around trying to get some food on the table.  It always seems to require more forethought than I give it!    

So, a few days ago, when the pumpkin / squash count was getting out of control, I decided to bake a few and mash them, then put the whole lot in the fridge for use as required.  This has proven to be a good plan.  Weíve had squash mixed into a variety of dishes but, best of all, having it precooked enabled me to satisfy my latest dessert craving for cheesecake.  

 Iíll confess that I donít really like pumpkin.  I even avoid pumpkin pie at Thanksgiving.  Iím wild about cheesecake, though, and figured this would be an easy way to use up a significant amount of cooked pumpkin without having to eat it consciously!  The squares turned out great, with a strong pumpkin flavour and thick chocolate marbling.  Apparently, they were a hit with my husbandís coworkers, so thatís a good sign!  


Pumpkin Chocolate Cheesecake Squares


1 cup graham cracker crumbs

 ľ cup granulated sugar

 2 tbsp butter, melted


Stir together until well moistened.  Line a 9x13-inch pan with foil, leaving an overhang on the ends, and lightly grease it.  Press crumbs evenly into bottom of pan.  Bake at 325 F for 10-12 minutes or until set.



2 cups low-fat cottage cheese

2 packages cream cheese, softened

1 cup granulated sugar

ľ cup cornstarch

Puree the cottage cheese in a food processor.  Add remaining ingredients and beat until smooth.  Pour into a bowl.

  2 eggs, beaten

  2 tsp vanilla

  ľ tsp salt

Mix in only until blended.  Remove 1-1/2 cups of batter and set aside.

  1-1/2 cups pumpkin, cooked and pureed

  ľ cup brown sugar

  ĺ tsp cinnamon

  ľ tsp nutmeg

Add to remaining batter.

  1/3 cup baking cocoa

  1 cup chocolate chips, melted

Add to the reserved batter.  Stir until thoroughly blended.

Pour pumpkin mixture into crust-lined pan, then spoon chocolate mixture on top in small rounds; swirl together with a knife.  Bake in preheated oven at 325 F until edge of filling is set, about 45-50 minutes.  Let cool in pan for at least an hour, then move to a rack.  (I discovered that the squares are best if refrigerated, otherwise they get very soft.)

Adapted from the ďSimply in SeasonĒ cookbook by Mary Beth Lind and Cathleen Hockman-Wert

Scrolling stops when you move your mouse inside the scroll area.  You can click on the ads for more

Survey Participate in our latest Kincardine Times survey Read More Survey Participate in our latest Saugeen Times survey Read More Survey Participate in our latest Walkerton News survey Read More






for world news, books, sports, movies ...

Saturday, November 05, 2011