Cheesecakes are usually made in a round springform pan,if serving for a larger group it would be easy to make them individually like mini cheesecakes or in cheesecake bars that can be cut to a small size and served.I made these for halloween for the kids in my neighbourhood.Preparation time:45 minsServes:35 1 inch squares
for the crust:
2 cup crushed chocolate graham crackers
1 cup unsalted butter, room temperature
1/2 cup pecans
1/2 cup brown sugar
1/3 cup cocoa powder
for the filling:
2 8oz. packages cream cheese, softened
1 1/2 cup granulated sugar
1 cup pumpkin puree
2 teaspoons vanilla extract
1 Tablespoons cornstarch
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
pinch ginger powder
1/4 teaspoon salt
2 large eggs
1.Preheat oven to 350 F.In a food processor pulse the pecans to a coarse powder
2.Add the cocoa powder,graham cracker crumbs,brown sugar and butter and pulse until crumbs form and the mixture will come together.
3.In a half baking sheet,line it with parchment paper and transfer the mixture to the paper and press down firmly in a uniform layer.
4.Bake for minutes and remove from oven.
5.In a bowl whisk cream cheese,add the pumpkin and sugar and beat until combined.
6.Add the spice powders and the vanilla and eggs and mix until just combined.
7.Pour the filling over the crust and spread evenly. Bake the cheesecake for 30-35 minutes.Remove from the oven and let cool and refrigerate for 3-4 hours.
8.Slice into 1 inch squares and serve with a dollop of whipped cream on top.
Instead of cinnamon and other spices separately you get a pumpkin spice powder in the market which is a combination of cinnamon,allspice,nutmeg,cloves and ginger powder which can be used in this recipe.
If serving for halloween sprinkle some halloween sprinkles on top and serve for kids.
You can substitute the cocoa powder with graham crackers if you do not like chocolate a lot.