Pumpkin Cheesecake Crumble Squares Recipes

PUMPKIN CHEESECAKE CRUMBLE SQUARES

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!

PUMPKIN CHEESECAKE CRUMBLE SQUARES

Steps:

• FOR CRUST:.
• Preheat oven to 350 degrees.
• 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 unti 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 evernly 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.
• Cut into squares.
• *Can be made 2 days ahead.
• ENJOY!

PUMPKIN CHEESECAKE BARS

Steps:

• In a large bowl, combine flour and brown sugar. Cut in butter until crumbly. Stir in pecans; set aside 3/4 cup for topping. , Press remaining crumb mixture into a greased 8-in. square baking pan. Bake at 350° for 15 minutes or until edges are lightly browned. Cool on a wire rack. , In a large bowl, beat cream cheese and sugar until smooth. Beat in the pumpkin, eggs, vanilla, cinnamon and allspice. Pour over crust. Sprinkle with reserved crumb mixture. , Bake for 30-35 minutes or until golden brown. Cool on a wire rack. Cut into bars. Store in the refrigerator.