Pumpkin Cheesecake Squares

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!