Pumpkin Pecan Cheesecake Squares Recipe

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Pumpkin Pecan Cheesecake Squares

Becky Meredith


Easy to make cheesecake consistency with creamy pumpkin flavor!

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★★★★★ 1 vote
15 Min
1 Hr



1 c
flour, all purpose unbleached
1/2 c
light brown sugar, firmly packed
5 Tbsp
butter, softened
1/2 c
pecans, finely chopped


8 oz
package cream cheese, softened
3/4 c
sugar, granulated
1/2 c
canned pumpkin (not pie mix)
eggs, lightly beaten
1 1/2 tsp
1 tsp
1 tsp
vanilla extract


1Combine flour and brown sugar in a medium bowl. Cut in the butter with a fork to make a crumb mixture. Stir in the nuts. Set aside 3/4 cup of this mixture for the topping.
2Press the remaining mixture into the bottom of a 9x9 baking pan.
3Bake in a a preheated 350 F oven for 13-15 minutes until light golden brown. Cool for about 15 minutes.
4While cooling the crust, combine the cream cheese, granulated sugar, pumpkin, eggs, cinnamon, allspice & vanilla in a large mixing bowl. Blend with a mixer on medium until smooth. Pour over the cooled crust. Sprinkle with the reserved topping, and bake an additional 30-35 minutes at 350 F.
5Cool before cutting into squares. Store in the refrigerator, but serve at room temperature. You could add a dollop of whipped cream also!

About this Recipe

Course/Dish: Other Desserts
Other Tags: Quick & Easy, For Kids
Hashtags: #cheesecake, #Kids, #pumpkin