Crumb-topped Pumpkin Cheesecake Squares

Cookies or cheesecake? How about both! A thick shortbread cookie crust covered with a light pumpkin cheesecake layer, then topped off with a nutty crumb topping.

I shared these yummy little cheesecake squares with the folks at my new office and they all enjoyed them. I’ve promised to get the recipe up soon … if you don’t happen to have Pumpkin Pie Spice on hand, here’s a quick recipe to make your own blend.

I cut them into little bite-sized squares which I totally loved because I could grab just a bite for a treat after lunch or for a mid-afternoon snack. They are also handy for bringing to meetings or holiday parties!

I adapted this recipe just slightly from Taste of Home.

Crumb-topped Pumpkin Cheesecake Bars

• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 50 minutes

Print Recipe

Pin Recipe

---

Ingredients

Scale 1x2x3x

• 1 cup white whole wheat flour
• 1/3 cup packed brown sugar
• 5 tablespoons cold butter
• 1 cup finely chopped pecans and/or almonds (I ran out pecans so I used about half pecans/half almonds and it tasted wonderful)
• 1/2 teaspoon pumpkin pie spice
• 1 package (8 ounces) light cream cheese, softened
• 1/2 cup sugar
• 1/2 cup canned pumpkin
• 2 eggs
• 1 teaspoon vanilla extract
• 1 teaspoon pumpkin pie spice

---

Instructions

1. Preheat the oven to 350 F. Mix up the flour and brown sugar in a large bowl, then using 2 knives or a pastry cutter, cut in the butter until you get a nice crumbly mixture. Stir in the nuts and 1/2 teaspoon pumpkin pie spice; set aside about 3/4 cup of the crumb mixture for the top.
2. Press the remaining crumbs into an 8-inch square baking pan coated with cooking spray. Bake at 350° for 15 minutes or until the edges are light brown. Set aside to cool while you make the filling.
3. In a large bowl, beat the light cream cheese and the sugar until smooth. Add the pumpkin, eggs, vanilla, and pumpkin pie spice and beat until smooth. Pour your wonderful creamy pumpkin stuff over the crust and then sprinkle all over with the reserved crumbs.
4. Bake for about 30-35 minutes or until the cheesecake is set and a pretty golden brown color. Cool on a wire rack and cut into little bite-size squares. Cover and store in the refrigerator until serving time.

---

This recipe was shared at Weekend Potluck, Scrumptious Sunday, Clever Chicks Bloghop, Melt in Your Mouth Monday, Mix it Up Monday, Meatless Monday, Show & Share Wednesday, Spooktacular Halloween Roundup, Thursday’s Treasures and The Bulletin Board.