Pumpkin Cheesecake Crumble Squares

2011-10-08T17:39:00.000-07:00

I found this recipe online and had to try it! I made a few changes and now I think it's kind of perfect. It's a very delicious fall dessert--just enough pumpkin and plenty of texture. Make sure you chill these for at least 2 hours before serving, but in my opinion the longer the better! I always prefer my cheesecake to be super cold when served. Can be made up to two days in advance.

Crust:
1 cup all purpose flour
3/4 cup packed golden brown sugar
1/2 tsp salt
1/2 cup (1 stick) chilled unsalted butter, cubed
3/4 cup chopped pecans
3/4 cup old-fashioned oats

Preheat oven to 350 degrees. Butter a 9x9x2-inch metal baking pan. Line a rimmed baking sheet with parchment or aluminum foil. Using the pulse button blend the first 4 ingredients until a coarse meal forms. Add pecans using the pulse button until finely chopped. Add oats using the pulse button until mixture is moistened. Press 3 cups crumbs onto bottom of prepared square pan. Pour remaining crumbs onto lined baking sheet. Put both pans in the oven. Bake for 6 minutes and then stir crumbs. Bake for 6 more minutes and then remove crumbs. Bake crust for an additional 15 minutes or until golden brown.

Filling:
1 (8 oz) package of cream cheese--- I use the 1/3 fat version
1 cup canned pure pumpkin
1/2 cup sugar
1 large egg
1 1/2 tsp cinnamon
1 tsp ground ginger

Blend all ingredients in the same food processor (don't worry about cleaning it) until smooth. Spread filling over warm crust. Bake until set, dry in the center and risen around the edges. The recipe originally only called for 20 minutes, but after making this twice I've found that around 33 minutes is perfect for my oven. I would bake it for 25-30 and then check it with a thin knife and make sure it comes out clean. If it's still not done bake a few minutes at a time until the knife comes out clean.

Topping:
1 cup sour cream---again I used reduced fat and I don't think you miss out on flavor
2 tbsp sugar
1/2 tsp vanilla extract

Mix all ingredients in a small bowl. Spread evenly over hot filling. Bake until topping sets and bubbles at the edges, about 5 minutes. Cool completely in pan on rack. Sprinkle an even layer of crumbs over topping and gently press to set. Cover and chill at least 2 hours! Keep chilled in fridge and cut into squares when ready to eat.

Thought(Full)y Made

Pumpkin Cheesecake Crumble Squares