Pumpkin Streusel Cheesecake Squares
This riff on a classic pumpkin pie has all the things you love about fall desserts—plus a pecan cookie crust and streusel topping.
- 18 pecan shortbread cookies, divided
- 1 pkg (8 oz./250 g) cream cheese
- ½ cup (125 mL) sugar
- 1 can (15 oz./15 g) solid pack pumpkin (1¾ cups/425 mL) (not pumpkin pie filling)
- 2 eggs
- 1 tbsp (15 mL) flour
- 1 tbsp (15 mL) Cinnamon Plus&trad; or pumpkin pie spice
- Thawed frozen whipped topping (optional)
Preheat the oven to 350°F (180°C). Spray the wells of a Brownie Pan with oil. Place one cookie into each well, then set the remaining 6 cookies aside.
Microwave the cream cheese in a large microwave-safe bowl for 10–15 seconds, or until softened. Whisk in the sugar. Add the pumpkin, eggs, flour, and
Divide the pumpkin filling evenly into the wells of the pan (the wells will be very full).
Finely chop remaining 6 cookies in the Manual Food Processor. Carefully remove the blade from processor bowl and sprinkle cookie crumbs evenly over the pumpkin filling (about 1 tbsp/15 mL over each).
Bake for 18–20 minutes, or until the edges are firm and pull away from the sides of the pan. Cool for 5 minutes, then loosen the squares from the sides of pan. Serve with whipped topping.
- 12 servings of 1 square
Nutrients per serving:
U.S. Nutrients per serving (1 square): Calories 240, Total Fat 15 g, Saturated Fat 5 g, Cholesterol 60 mg, Sodium 150 mg, Carbohydrate 26 g, Fiber 1 g, Sugars 15 g (includes 8 g added sugar), Protein 4 g