PUMPKIN CHEESECAKE CRUMBLE SQUARES
This recipe comes from Bon Apetite's 50th Anniversary Issue. The recipe looks kinda long, but it's very simple and the results are fabulous. I usually share my desert with folks at work, but not these...I kept them all to myself. Please try them! You won't be disappointed! (cook time does not include 2 hour chill time)
Provided by Stacy Goodall
Categories Other Desserts
Time 1h50m
Number Of Ingredients 18
Steps:
- 1. FOR CRUST:
- 2. Preheat oven to 350 degrees.
- 3. Generously butter 9x9x2-inch metal baking pan.
- 4. Line rimmed baking sheet with parchment.
- 5. Using on/off turns, blend first 4 ingredients in processor until coarse meal forms.
- 6. Add pecans; using on/off turns process until nuts are chopped.
- 7. Add oats, process using on/off turns until mixture is moistened but not clumping.
- 8. Press 3 1/2 cups crumbs onto bottom of prepared square pan (do not clean processor).
- 9. Transfer remaining crumbs to lined baking sheet.
- 10. Bake crumbs on sheet until golden, stirring once, about 12 minutes.
- 11. Cool crumbs. Bake crust until golden about 30 minutes.
- 12. Remove from oven while preparing filling.
- 13. Maintain oven temperature.
- 14. FOR FILLING:
- 15. Blend all ingredients in same processor unti smooth.
- 16. Spread filling over warm crust;bake until set, dry in center, and beginning to rise at edges, about 20 minutes.
- 17. Maintain oven temperature.
- 18. FOR TOPPING:
- 19. Mix all ingredients in small bowl. Spread evernly over hot filling. Bake until topping sets and bubbles at edges, about 5 minutes.
- 20. Cool completely in pan on rack. Sprinkle crumbs over topping; gently press into topping.
- 21. Cover;chill until cold, about 2 hours.
- 22. Cut into squares.
- 23. *Can be made 2 days ahead.
- 24. ENJOY!
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Ab biplov
[email protected]I'm on a diet, so I'll have to pass on this recipe.
Sandesh Upreti
[email protected]I'm allergic to nuts, so I'll have to omit the crumble topping.
Rakib Pranto
[email protected]This recipe looks complicated. I don't think I'll try it.
Shanti Khadka
[email protected]I'm not a fan of pumpkin, so I'll probably skip this recipe.
Hermione Reynero
[email protected]I'm not sure about the combination of pumpkin and cheesecake, but I'm willing to try it.
ryan ukiru
[email protected]I'm going to try making these squares this weekend. They look so good!
Malik basirkhokhar
[email protected]These squares are so delicious and easy to make. I highly recommend them!
Kevin Ogaldez
[email protected]I love how these squares look. They're so festive and perfect for fall.
Leon Bosman
[email protected]These squares are a great way to use up leftover pumpkin puree. They're also a great dessert to make for fall gatherings.
Wolfgang Ear
[email protected]I'm not a big fan of pumpkin but I loved these squares. The cheesecake filling is so creamy and the pumpkin flavor is not overpowering. The crumble topping is the perfect finishing touch.
Maria Phillips
[email protected]These pumpkin cheesecake crumble squares are so easy to make and they always turn out great. I love that I can make them ahead of time and they're perfect for potlucks or parties.
Didar Molla
[email protected]I love the combination of pumpkin and cheesecake in these squares. The crumble topping adds a nice crunch and the overall flavor is just perfect.
Raheem Jhatial
[email protected]These squares are absolutely delicious! The pumpkin cheesecake filling is creamy and flavorful, and the crumble topping is perfectly crunchy. I will definitely be making these again.
Jesutofunmi Israel335
[email protected]I made these pumpkin cheesecake crumble squares for a potluck and they were a hit! Everyone loved them. The cheesecake filling was smooth and creamy, the pumpkin filling was rich and flavorful, and the crumble topping added the perfect amount of crun
BENARD ONDICHO
[email protected]This pumpkin cheesecake crumble square recipe is a winner! The combination of creamy cheesecake, sweet pumpkin, and crunchy crumble topping is divine. I followed the recipe exactly and it turned out perfectly.