Pumpkin Cheesecake Crumble |
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Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 16 |
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This is a favorite from the 70's updated with a crumbly, nutty topping Ingredients:
1 cup all-purpose flour |
3/4 cup packed brown sugar |
1/2 teaspoon salt |
1/2 cup butter, diced, chilled |
1 cup pecan halves |
3/4 cup old-fashioned oatmeal |
8 ounces cream cheese, room temperature |
3/4 cup canned pumpkin puree |
1/2 cup sugar |
1 large egg |
1 1/2 teaspoons ground cinnamon |
1 teaspoon ground ginger |
1 cup sour cream |
2 tablespoons sugar |
1/4 teaspoon vanilla extract |
Directions:
1. To prepare crust, preheat oven to 350°F.
2. Generously butter 9x9x2-inch metal baking pan. Line rimmed baking sheet with parchment.
3. Using on and off turns, blend first 4 ingredients in processor until coarse meal forms.
4. Add pecans, using on/off turn, process until nuts are chopped. Add oats, process same way until mixture is moistened, but not in clumps.
5. Press 3 1/2 cups of this mixture onto bottom of prepared square pan.
6. Do not clean processor.
7. Transfer remaining crumbs to prepared lined baking sheet; bake crumbs on sheet until golden, stirring once, about 12 minutes.
8. Remove sheet from oven; cool crumbs.
9. Bake crust about 30 minutes - remove from oven while preparing filling - maintain oven temperature.
10. To prepare filling, blend all ingredients in same processor until smooth.spread filling over warm crust - bake until set, dry in center and beginning to rise at edges, about 20 minutes - maintain oven temperature.
11. To prepare topping,.
12. Mix all ingredients in small bowl, spread evenly over hot filling. Bake until topping sets and bubbles at edges, about 5 minutes.
13. Cool completely in pan on rack. Sprinkle crumbs over topping, gently press into topping.
14. Cover and chill until cold, about 2 hours.
15. This can be made ahead for 2 days.
16. Cut into squares to serve.
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