These pumpkin cheesecake crumble squares combine creamy pumpkin cheesecake with a crunchy, buttery crumble — a perfect dessert for autumn and the holidays.
To Pumpkins at Pumpkin Time by Grace Cornell Tall
Back into your garden-beds!
Here come the holidays!
And woe to the golden pumpkin-heads
Attracting too much praise.
Hide behind the hoe, the plow,
Cling fast to the vine!
Those who come to praise you now
Will soon sit down to dine.
Keep your lovely heads, my dears,
If you know what I mean…
Unless you want to be in pie,
Stay hidden or stay green!!
Pumpkin desserts have been a constant in my kitchen lately. I recently roasted a lovely cheese pumpkin and used its sweet, dense flesh for several recipes. If you haven’t roasted a pumpkin before, give it a try — it’s worth the effort. A few tips to get the best results:
- Never cook with carved jack-o-lantern pumpkins — they’re kept out for decoration and can harbor bacteria after carving.
- Jack-o-lantern pumpkins are grown for size and a thin shell to carve; they’re not flavorful or meaty enough for baking.
- Use sugar pumpkins or cheese pumpkins (also called pie or baking pumpkins). They have thick flesh that’s ideal for purees, pies and bars.
There’s currently a shortage of canned pumpkin in some places, which makes fresh pumpkins even more appealing. Many canned pumpkin products are actually a type of squash (often Dickinson), so using fresh sugar or cheese pumpkins from a farmers’ market is a great option — they yield a flavorful puree and you’ll avoid the hunt for the last can on the grocery shelf.
Note: Canned “pumpkin” is often a type of squash rather than true pumpkin, but for most recipes the texture and flavor are comparable. A cheese pumpkin is technically a type of winter squash, which is why the names can be confusing.
These cheesecake crumble bars are straightforward to make and deliver great flavor and texture. The crunchy pecan-oat crust pairs beautifully with the light pumpkin cheesecake filling, and the sour cream topping adds a subtle tang that balances the sweetness. These bars come together faster than a classic cheesecake and can be prepared ahead of time, chilled and cut into squares for serving.
Pumpkin Cheesecake Crumble Squares
Ingredients:
For crust:
1 cup all-purpose flour
3/4 cup packed light brown sugar
1/2 teaspoon salt
1 stick chilled unsalted butter, diced
1 cup pecan halves
3/4 cup old-fashioned oats (or quick-cooking if needed)
For filling:
8 ounces cream cheese, room temperature
3/4 cup fresh or canned pumpkin puree
1/2 cup sugar
1 large egg
1 1/2 teaspoons ground cinnamon
1 teaspoon ground ginger
For topping:
1 cup sour cream
2 tablespoons sugar
1/4 teaspoon vanilla extract
Source: Epicurious, 101 Cookbooks and Von Thun’s Country Farm Market
Directions:
For crust:
Preheat oven to 350°F (175°C). Generously butter a 9x9x2-inch metal baking pan and line a rimmed baking sheet with parchment. In a food processor, pulse flour, brown sugar, salt and diced butter until the mixture resembles coarse crumbs. Add pecans and pulse until chopped. Add oats and pulse until the mixture is moistened but not clumping. Press about 3 1/2 cups of the crumb mixture into the bottom of the prepared pan. Spread the remaining crumbs on the lined baking sheet and bake until golden, about 12 minutes, stirring once. Bake the crust in the pan until golden, about 15–20 minutes. Remove from oven and keep the oven temperature the same for the filling.
For filling:
In the same processor, blend cream cheese, pumpkin, sugar, egg, cinnamon and ginger until smooth. Spread the filling over the warm crust and bake until set and dry in the center and just beginning to rise at the edges, about 20 minutes.
For topping:
Stir together sour cream, sugar and vanilla. Spread evenly over the hot filling and bake until the topping is set and bubbling at the edges, about 5 minutes. Cool completely in the pan on a rack. Once cooled, sprinkle the reserved crumbs over the topping and gently press them in. Cover and chill until cold, about 2 hours. These bars can be made up to two days ahead; keep chilled and cut into squares before serving.
Tip: If using fresh pumpkin, roast and puree it first for best flavor. For a richer result, consider doubling the filling and baking in a larger pan to create thicker bars.
