Pumpkin Cheesecake Crumble Squares

Recipe by Mrs Goodall
READY IN: 1hr 50mins
YIELD: 16 squares
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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!
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