Ingredients for Pumpkin Cheesecake Crumble Squares
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How to Make Pumpkin Cheesecake Crumble Squares
- Preheat oven to 350°F (175°C).
- Generously butter a 9x9x2-inch metal baking pan.
- Line a separate rimmed baking sheet with parchment paper.
- **Make the crust:** In a food processor, pulse together 1 ½ cups graham cracker crumbs, ¼ cup packed light brown sugar, ¼ teaspoon ground cinnamon, and 6 tablespoons (3 ounces) unsalted butter until a coarse meal forms.
- Add ½ cup chopped pecans and pulse until finely chopped.
- Add 1 cup rolled oats and pulse until the mixture is moistened but not clumping.
- Press 3 ½ cups of the crumb mixture into the bottom of the prepared baking pan.
- Transfer the remaining crumbs to the prepared baking sheet.
- Bake the crumbs on the sheet for 12 minutes, stirring halfway through, until golden brown. Cool completely.
- Bake the crust in the pan for 30 minutes, or until golden brown. Remove from oven and set aside while preparing the filling.
- **Make the filling:** In the same food processor, combine 1 (15 ounce) can pumpkin puree, 1 (8 ounce) package cream cheese (softened), ¾ cup granulated sugar, 2 large eggs, 1 teaspoon ground cinnamon, ½ teaspoon ground ginger, ¼ teaspoon ground cloves, and ¼ teaspoon salt. Blend until completely smooth.
- Pour the filling over the warm crust.
- Bake for 20 minutes, or until the filling is set, dry in the center, and beginning to rise at the edges.
- **Make the topping:** In a small bowl, combine ½ cup of the cooled crumble topping, 2 tablespoons granulated sugar, and 1 tablespoon melted unsalted butter.
- Spread the topping evenly over the hot filling.
- Bake for 5 minutes, or until the topping sets and bubbles at the edges.
- Cool completely in the pan on a wire rack.
- Sprinkle the remaining cooled crumbs over the topping and gently press into place.
- Cover and chill for at least 2 hours, or up to 2 days.
- Cut into squares and enjoy!
Nutrition Information (Approximate per serving)
Sodium
5 g
Sugar
63g
Fat
42g
Carbs
8g
