Pumpkin Cheesecake Crumble Squares Recipes

PUMPKIN CHEESECAKE CRUMBLE SQUARES

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.

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.

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!