pumpkin cheesecake crumble squares

How To Make pumpkin cheesecake crumble squares

• 1

  FOR CRUST:
• 2

  Preheat oven to 350 degrees.
• 3

  Generously butter 9x9x2-inch metal baking pan.
• 4

  Line rimmed baking sheet with parchment.
• 5

  Using on/off turns, blend first 4 ingredients in processor until coarse meal forms.
• 6

  Add pecans; using on/off turns process until nuts are chopped.
• 7

  Add oats, process using on/off turns until mixture is moistened but not clumping.
• 8

  Press 3 1/2 cups crumbs onto bottom of prepared square pan (do not clean processor).
• 9

  Transfer remaining crumbs to lined baking sheet.
• 10

  Bake crumbs on sheet until golden, stirring once, about 12 minutes.
• 11

  Cool crumbs. Bake crust until golden about 30 minutes.
• 12

  Remove from oven while preparing filling.
• 13

  Maintain oven temperature.
• 14

  FOR FILLING:
• 15

  Blend all ingredients in same processor unti smooth.
• 16

  Spread filling over warm crust;bake until set, dry in center, and beginning to rise at edges, about 20 minutes.
• 17

  Maintain oven temperature.
• 18

  FOR TOPPING:
• 19

  Mix all ingredients in small bowl. Spread evernly over hot filling. Bake until topping sets and bubbles at edges, about 5 minutes.
• 20

  Cool completely in pan on rack. Sprinkle crumbs over topping; gently press into topping.
• 21

  Cover;chill until cold, about 2 hours.
• 22

  Cut into squares.
• 23

  *Can be made 2 days ahead.
• 24

  ENJOY!
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