Pumpkin Cheesecake Crumble Squares

“This reicpe comes from Bon Apetite's 50th Anniversary Issue. The recipe looks kinda long, but it's very simple and the results are fabulous. I usually share my desert with folks at work, but not these...I kept them all to myself. Please try them! You won't be dissapointed!”
1hr 50mins
16 squares

Ingredients Nutrition


  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.
  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.
  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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