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® 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 Cinnamon Plus®, then whisk until blended.
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