Pumpkins have become a cherished American symbol of autumn and giving thanks. While the original
pilgrims and natives most definitely did not enjoy this over-sized fruit, we remain content to continue
this tradition and reminisce about our country’s early beginnings. For those who like the flavor but are
not die-hard pumpkin fans here’s a great recipe. As you gear up for Thanksgiving think about adding
these sinful squares to your holiday dessert table. We have 2 incredibly smooth and fluffy layers of
cheesecake and pumpkin mousse that sit atop a buttery graham cracker crust. They are as pretty to serve
as they are delicious!

Ingredients (Pumpkin Mousse Cheesecake Squares)

• 1 1/2 cups graham crackers crumbs
• 1/4 cup melted butter
• 4 packages (8 oz each) cream cheese , softened
• 4 eggs
• 1 1/2 cups granulated sugar
• 1 cup (8 oz) canned pumpkin
• 2 teaspoons pumpkin pie spice

Method

Prep Time: 30 min

Cook Time: 50 min

(Serves 10)

1. Heat oven to 300°F. Lightly grease a 13 x 9 baking pan. In a medium size bowl, combine the graham cracker crumbs with the melted butter. Press the crust mixture on the bottom of the prepared pan.
2. In the mixing bowl, add the cream cheese and sugar. Beat on low speed until light. Beat in eggs, one at a time. Spoon half of the mixture over the crust and spread evenly.
3. To the remaining cream cheese mixture add the pumpkin puree and pumpkin pie spice. Stir until smooth. Gently pour the remaining batter on top making sure not to mix the layers.
4. Bake the cheesecake in the preheated oven for 50 minutes or until just set.  Refrigerate for at least 3 hours before cutting into bars.
5. Serve with whipped cream and enjoy!