We all know the holidays can be a crazy time of year, which makes the task of cooking and baking for your family that much harder. As a self proclaimed chef (not really), I am here to share an easy recipe from AmazingMoms that will hopefully please your kids and help you survive the holidays, or any day of the week for that matter.
By turning cooking into a fun family activity, it takes the weight off of one person to get the task done, especially if you’re baking a large amount for your child’s school potluck. Sit down with your child and have them pick out recipes that sound fun and tasty to them. Measuring is by far the best way for children ages six and up to help out in the kitchen, because they’re doing math without realizing it. For younger children, allow them to mix ingredients and read the recipe for you.
Pumpkin Cheesecake Squares with Gingersnap Crust (makes 24 squares)
Prep time: 15 minutes
Bake time: 35 – 40 minutes
• cooking spray
• 2 cups finely crushed Ginger Snap cookies
• ¼ cup unsalted butter, melted
• 3 (8oz) packages of cream cheese, at room temperature
• ¾ cup sugar
• 1 can solid pack pumpkin puree
• 3 tablespoons all-purpose flour
• 1 teaspoon pumpkin pie spice
• 2 large eggs, beaten
1. Preheat oven to 325 degrees. Spray a 13×9-inch baking pan with cooking spray.
2. In a medium bowl, combine gingersnap crumbs, and melted butter. Mix until crumbs resemble slightly wet sand. Press mixture into prepared pan. Place pan into refrigerator until filling is ready.
3. Place cream cheese, sugar, pumpkin, flour, pumpkin pie spice, and eggs into the bowl of a stand mixer. Beat until well incorporated.
4. Remove crust from the refrigerator. Pour pumpkin cheese mixture over prepared crust.
5. Bake for 35 – 35 minutes.
6. Allow squares to cool completely on wire rack. Refrigerate for at least 6 hours, or overnight. Cut into squares and serve.