"These tasty treats are a snap to make in your food processor"
Courtesy of Cheryl Wixson's Kitchen
1-10oz package gingersnap cookies
1/2 cup butter at room temperature
1lb artisan Maine goat or cow soft cheese (or 1lb cream cheese)
1/2 cup cane sugar
1 jar (or 1 1/2 cups) Pumpkin Maple Butter from Cheryl Wixson's Kitchen
2 large eggs
Preheat oven to 350 degrees. Grease 8" x 10" pan.
Process cookies in food processor, add the cream cheese, cane sugar, eggs and Pumpkin Maple Butter. Process until smooth. Pour into pan and smooth top with spatula.
Bake until set, about 30 minutes. Let cool on a rack. Cut into squares and serve. Makes 18 squares.