PUMPKIN CHEESECAKE CRUMBLE SQUARES
Provided by Jeanne Thiel Kelley
Categories Food Processor Dairy Egg Nut Dessert Bake Thanksgiving Vegetarian Halloween Cream Cheese Pecan Oat Pumpkin Fall Chill Bon Appétit Kidney Friendly Pescatarian Peanut Free Soy Free Kosher
Yield Makes 16 squares
Number Of Ingredients 18
Steps:
- For crust:
- Preheat oven to 350°F. Generously butter 9x9x2-inch metal baking pan. Line rimmed baking sheet with parchment. Using on/off turns, blend first 4 ingredients in processor until coarse meal forms. Add pecans; using on/off turns, process until nuts are chopped. Add oats; process using on/off turns until mixture is moistened but not clumping. Press 3 1/2 cups crumbs onto bottom of prepared square pan (do not clean processor). Transfer remaining crumbs to lined baking sheet. Bake crumbs on sheet until golden, stirring once, about 12 minutes. Cool crumbs. Bake crust until golden, about 30 minutes. Remove from oven while preparing filling. Maintain oven temperature.
- For filling:
- Blend all ingredients in same processor until smooth. Spread filling over warm crust; bake until set, dry in center, and beginning to rise at edges, about 20 minutes. Maintain oven temperature.
- For topping:
- Mix all ingredients in small bowl. Spread evenly over hot filling. Bake until topping sets and bubbles at edges, about 5 minutes. Cool completely in pan on rack. Sprinkle crumbs over topping; gently press into topping. Cover; chill until cold, about 2 hours. Do ahead Can be made 2 days ahead. Keep chilled. Cut into squares.
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Sohail Mahi
[email protected]I'm not a big fan of pumpkin, but these squares were surprisingly good. The cheesecake filling was creamy and smooth, and the crumble topping added a nice crunch.
pintobean
[email protected]Delicious!
Lord Sentino
[email protected]These squares were easy to make and they turned out great! I would definitely make them again.
Massa Fahnbulleh
[email protected]The crust was a little dry, but the cheesecake filling was delicious.
The Boss YT
[email protected]These squares were a bit too sweet for my taste, but they were still good. I think I would use less sugar next time.
Pushpita Arpa
[email protected]I made these squares for my family and they loved them! The pumpkin cheesecake filling was smooth and creamy, and the crumble topping was the perfect addition. I will definitely be making these again.
Md Mubarak
[email protected]These squares were the perfect fall dessert. The pumpkin flavor was warm and inviting, and the crumble topping was the perfect finishing touch.
Milla Meiring
[email protected]I'm not a big fan of pumpkin, but these squares were surprisingly good. The cheesecake filling was creamy and smooth, and the crumble topping added a nice crunch.
Claire Desoto
[email protected]Delicious!
Samuel Montgomery
[email protected]These squares were easy to make and they turned out great! I would definitely make them again.
Jason John Cruise- Brooks
[email protected]The crust was a little dry, but the cheesecake filling was delicious.
Terria Keitt
[email protected]These squares were a bit too sweet for my taste, but they were still good. I think I would use less sugar next time.
Aridahojo Sir
[email protected]I love pumpkin cheesecake and these squares were no exception. The crust was flaky and buttery, the cheesecake filling was smooth and creamy, and the crumble topping was the perfect finishing touch.
ant sim
[email protected]These squares were so easy to make and they turned out so good! The pumpkin cheesecake filling was creamy and delicious, and the crumble topping was the perfect addition. I will definitely be making these again.
delak gameg
[email protected]I made these squares for a party and they were gone in minutes! Everyone loved them. The pumpkin flavor was perfect and the crumble topping was the perfect finishing touch.
Rasaki Abdul
[email protected]These pumpkin cheesecake crumble squares were a hit! The pumpkin cheesecake filling was smooth and creamy, and the crumble topping added a nice crunchy texture. I would definitely make these again.