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Winter Squash or Pumpkin Cheesecake Squares

From Lynne Wilson

Preheat the oven to 350ºF.


3 eggs
⅔ cup sugar
1 lb. cream cheese, softened
1⅓ cups squash or pumpkin, cooked and puréed
¼ tsp. cinnamon
⅛ tsp. nutmeg
⅛ tsp. cloves
2 cups sour cream
2 Tbsp. sugar


Prepare a graham cracker crust, adding ½ teaspoon ground cinnamon to the crumbs. Spread the crust mixture on the bottom of a shallow 9-by-13-inch baking pan. Pack down lightly to make a bottom crust. Bake at 350ºF for 10 minutes.

Beat the eggs in a bowl with an electric mixer for 2 minutes. Gradually beat in the ⅔ cup sugar. Beat the cream cheese and squash together in another bowl. Gradually beat the egg mixture into the cream cheese and squash mixture. Add the cinnamon, nutmeg, and cloves and beat until well blended. Pour the filling over the crust. Bake at 350ºF for 30 to 35 minutes. Let cool for 5 minutes.

Mix the sour cream and 2 Tbsp. sugar. After 5 minutes spread the mixture on the squares, sprinkle with ground cinnamon, and return to the oven. Bake for 8 minutes longer. Cool completely before cutting into squares.

Leftovers should be refrigerated.