There is nothing I love more than finding a recipe and have the ingredients to make it without going to the grocery store!
– On a side note, I was out of brown sugar but found out how to make it! 1 Cup granulated sugar and 1 TBSP molasses. Mix with a fork until molasses fully coats the sugar.
Anyway, I discovered this recipe and was so excited that it combined my love for pumpkin with my love for cheesecake. I was intrigued to see how the tanginess of the cream cheese would stack up to the sweeter flavor of the pumpkin. I LOVE it! It is like pumpkin pie on steroids. I am even considering making this in a pie form for Thanksgiving instead of the traditional pumpkin pie.
1⅓ cups Flour
¾ cup White Sugar, divided
½ cup packed Brown Sugar
¾ cup cold Butter, cubed
1 cup Old-Fashioned Oats
½ cup chopped Walnuts
1 package (8 oz) Cream Cheese, softened
2 teaspoons ground Cinnamon
1 teaspoon Pumpkin Pie Spice
1 can (15oz) Pumpkin (NOT pumpkin pie filling)
1 teaspoon Vanilla Extract
3 Eggs, lightly beaten
1. Preheat oven to 350 degrees
2. Line a 9X13 pan with non stick foil or parchment paper.
3. In a small bowl, mix flour, 1/4 cup white sugar, and the brown sugar.
4. Cut in the butter until it is fully crumbled. Stir in the oats and the pecans.
5. Scoop out 1 cup of the mixture and set aside for the toppings later.
6. Press the remaining mixture into the bottom of the pan and press firmly. Bake for 15 minutes.
7. In a medium bowl, beat cream cheese, cinnamon, pumpkin pie spice and remaining 1/2 cup sugar until smooth. Add pumpkin, and vanilla; beat until smooth.
8. Add eggs and beat on low speed until blended.
9. Pour over the warm crust and spread out evenly.
10. Top the filling with the remaining 1 cup topping
11. Bake 25-30 minutes
12. Cool on a wire rack
13. Cut into squares.
14. Store in an airtight container in the refrigerator.