Family and friends coming over? Serve these tasty cheesecake squares that combine the favorite flavors of chocolate, pumpkin and spices.
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1 1/4 cups cups (about 25 cookies) chocolate wafer cookie crumbs
1 Half Stick (1/4 cup) Land O Lakes® Butter, melted
1/4 cup sugar
2 large Land O Lakes® Egg
2 teaspoons vanilla
1 teaspoon ground cinnamon
1 teaspoon pumpkin pie spice
1 (8-ounce) package cream cheese, softened
1 (3-ounce) package cream cheese, softened
1 (15-ounce) can pumpkin
1 cup sour cream
2 tablespoons sugar
1 teaspoon vanilla
*Substitute 1/2 teaspoon ground cinnamon, 1/4 teaspoon ground ginger, 1/4 teaspoon ground nutmeg and 1/8 teaspoon ground cloves.
Heat oven to 325°F. Spray 8- or 9-inch square baking pan with no-stick cooking spray; set aside.
Place 1 cup cookie crumbs into bowl. Add melted butter; mix well. Press crumb mixture into bottom of prepared pan. Bake 10 minutes.
Combine 1/4 cup sugar, eggs, 1 teaspoon vanilla, cinnamon and pumpkin pie spice in food processor bowl fitted with metal blade; process until smooth. Add cream cheese and pumpkin; process until well mixed. Pour mixture over hot, partially baked crust. Bake 30-40 minutes or until top is set.
Combine sour cream, 2 tablespoons sugar and 1 teaspoon vanilla in bowl; mix well. Remove cheesecake from oven; spread sour cream mixture evenly over top. Return to oven; continue baking 5 minutes. Remove from oven; let cool 30 minutes at room temperature. Refrigerate at least 2 hours. Garnish with remaining cookie crumbs. Cut into squares.
Cookies can be crushed in the food processor. If you don’t have a food processor, place cookies into plastic food bag; crush with rolling pin into fine crumbs.
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