- 1/2 cup Rogers All Purpose Flour
- 2/3 cup Rogers Old Fashioned Large Flake Oats
- 2/3 cup finely chopped pecans
- 2/3 cup brown sugar
- 1/4 tsp cinnamon
- 1/2 tsp salt
- 1/2 cup butter, melted
- 1 bar cream cheese (250 grams; 8 ounces), softened
- 1/2 cup sour cream
- 1/2 cup + 3 tbsp sugar, separated
- 2 eggs
- 1/2 tsp vanilla
- 1 tbsp crystallized ginger, minced
- 1 cup pumpkin puree (if using canned, look for 100% pure pumpkin NOT pumpkin pie filling)
- 1 1/2 tsp cinnamon
- 1/4 tsp ground ginger
- 1/4 tsp nutmeg
Preheat oven to 350 degrees F. Prepare a 9″x9″x2″ square baking pan by lining with parchment paper or buttering generously.
In a large bowl, stir together first six ingredients. Pour melted butter over top, and stir until moistened. Press firmly and evenly into baking pan. Bake in centre of oven for 20 minutes. Keep oven temperature at 350 degrees.
To make cheesecake:
In the large bowl of a standing mixer, beat together cream cheese and sour cream. Add 1/2 cup sugar and beat until light and fluffy. Beat in eggs, one at a time, then vanilla. Remove 1 cup of cheesecake batter and stir in minced crystallized ginger; set aside.
To remaining batter, add pumpkin puree, remaining 3 tablespoons of sugar, and spices; beat to combine.
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