Ingredients
Scale
- 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
- 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.
- 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.
- 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.
- 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.