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Pumpkin Cheesecake Squares

Pumpkin Cheesecake Squares

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3 Hours
10 to 12
Servings
18
ingredients

Queso Fresco Cheese from V&V Supremo® and pumpkin spice make an irresistible combo in our Pumpkin Cheesecake Squares. ¡El otoño es perfecto para las calabazas!

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Ingredients

Pecan Crumble Topping

Pumpkin Filling

Pumpkin Spice Cream

6 Steps to complete

  • 1
    Pre-heat oven to 350˚F.
  • 2
    In a large bowl; combine flour, pecans, Graham cracker crumbs, brown sugar, cinnamon, salt, butter, and mix until topping looks and feels like wet sand.
  • 3
    Lightly spray an 8-inch x 8-inch baking dish with non-stick cooking spray. Add 1½ cups pecan crumble topping mixture, and reserve remainder. Press crust down until packed evenly across the bottom of the pan. Place reserved crumb mixture on a sheet tray lined with parchment paper. Bake crust and reserved crumb mixture for 8- 10 minutes. Remove from oven and cool.
  • 4
    Place Queso Fresco Cheese in a food processor and process for 2 to 3 minutes. Add pumpkin purée, sugar, eggs, pumpkin spice, and process for 2 to 3 minutes. Scrape sides and bottom with a rubber spatula. Process for 1 minute or until smooth. Pour pumpkin cheesecake mixture into prepared baking dish and bake for 38 to 40 minutes. Remove from oven and allow cheesecake to cool at room temperature.
  • 5
    Pre-heat a small non-stick skillet for 1 minute over medium-high heat; add Sour Cream, sugar, vanilla extract, and pumpkin spice. Simmer 3 to 4 minutes, stirring constantly, or until mixture is thick and smooth.
  • 6
    Evenly spread pumpkin spice cream over baked cheesecake. Top with reserved pecan crumble topping, and cool at room temperature for 30 minutes. Refrigerate Pumpkin Cheesecake Squares for 2 hours or until firm before slicing. Serve and enjoy!
Pre-heat oven to 350˚F.; In a large bowl; combine flour, pecans, Graham cracker crumbs, brown sugar, cinnamon, salt, butter, and mix until topping looks and feels like wet sand.; Lightly spray an 8-inch x 8-inch baking dish with non-stick cooking spray. Add 1½ cups pecan crumble topping mixture, and reserve remainder. Press crust down until packed evenly across the bottom of the pan. Place reserved crumb mixture on a sheet tray lined with parchment paper. Bake crust and reserved crumb mixture for 8- 10 minutes. Remove from oven and cool.; Place Queso Fresco Cheese in a food processor and process for 2 to 3 minutes. Add pumpkin purée, sugar, eggs, pumpkin spice, and process for 2 to 3 minutes. Scrape sides and bottom with a rubber spatula. Process for 1 minute or until smooth. Pour pumpkin cheesecake mixture into prepared baking dish and bake for 38 to 40 minutes. Remove from oven and allow cheesecake to cool at room temperature.; Pre-heat a small non-stick skillet for 1 minute over medium-high heat; add Sour Cream, sugar, vanilla extract, and pumpkin spice. Simmer 3 to 4 minutes, stirring constantly, or until mixture is thick and smooth.; Evenly spread pumpkin spice cream over baked cheesecake. Top with reserved pecan crumble topping, and cool at room temperature for 30 minutes. Refrigerate Pumpkin Cheesecake Squares for 2 hours or until firm before slicing. Serve and enjoy!

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