Recipe 1463 - Pumpkin Cheesecake Squares
Recipe 1463 - Pumpkin Cheesecake Squares
(by Shirley McNevich)
1 cup flour
1/3 cup Domino's dark brown sugar (packed)
5 TBSP softened butter
1/2 cup chopped pecans
Batter: 1 - 8oz. Philadelphia cream cheese (softened); 3/4 cup white
sugar; 1/2 cup Libby's canned pumpkin; 2 eggs; 1 tsp. cinnamon; 1
tsp. vanilla
In a bowl add flour, brown sugar, softened butter and chopped
pecans--mix well. Remove 3/4 cup of the pecan mixture--set aside.
Press the remaining pecan mixture into a greased 8 x 8 baking pan.
Bake at 350 degrees for 15 minutes, then remove from oven and let it
cool to room temperature. In a mixer add cream cheese, white sugar
and eggs--beat. Add cinnamon, vanilla and pumpkin--beat until
smooth. Pour batter over the cooled crust. Sprinkle the 3/4 cup of the
pecan mixture (that you saved earlier) over the top of the batter. Bake
at 350 degrees for 30-35 minutes. Cool completely, then refrigerate
overnight. Cut into squares.
Continue to:
Other Recipes:
- 1307 - Chocolate M and M Cookies
- 1433 - Taco Casserole
- 1356 - Berry Cheesecake
- 1379 - Easy Pineapple Dessert
- 1403 - Lemon Jell-O Cake
- 1337 - Cream of Celery Soup
About the author
This recipe is from Shirley McNevich's first Mom's Best Recipes Volume 5. Published here with permission.
Please consider supporting Shirley, by purchasing her cookbooks. Shirley would also be delighted to receive feedback at her email address. Don't forget to check Shirley's blog.
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