Tuesday, August 23, 2011

Cathy's Pumpkin Cheesecake Squares

Category: Desserts
Difficulty Rating: Easy

Cathy Carter made these for a Women's Ministries luncheon way back in the olden times of the 1980's. There we all were, sitting around, eating lunch in our Mom jeans and permed hair! For those of you who were there, this is in the WOW Ministries Cookbook. I've made them a few times and never get tired of them. If you crave pumpkin cheesecake, but want something easy and no-fail, make these. Your friends or family will love them! Makes about 12 2-inch squares. This dessert can be a little messy looking if you don't serve it with whipped cream on top...but for the fam, no cream is necessary.


2 C flour
2/3 C packed brown sugar
10 T butter (or 1/2 C plus 2 T)
1 C chopped pecans
2 8-oz. pkg. cream cheese
1 1/2 C sugar
1 C pumpkin
4 eggs
3 t cinnamon
1 t allspice
2 t vanilla


Combine flour, brown sugar in bowl. Cut in butter to make a crumb mixture. Stir in nuts. Set aside 1 1/2 C mixture for topping. Press remaining mixture into a 9X13" pan. Bake in preheated, 350 degree oven for 15 minutes. combine remaining ingredients, blend until smooth. Pour over baked crust and sprinkle with remaining crust mixture. Bake for an additional 30-35 minutes. Cool, then refrigerate before you serve. Top with a dollop of whipped cream and a pecan if you want it to be pretty! Put it on the plates, clean up the edges a bit, put on cream with a spoon or a frosting bag, then sprinkle on chopped pecans or just one whole pecan. "Easy Peasy", as the Brits say!

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