Pumpkin Cheesecake Squares
 

Bookmark and SharePrint This Recipe
INGREDIENTS
 Yield: 1
Yield: 12 squares
 Metric Yield Converter x Yield
1 pkg Lactantia Cream Cheese product, at room temperature 250 g
1 cup Lactantia Butter, melted 250 mL
2 cups all purpose flour 500 mL
1 1/2 cups white sugar 375 mL
2 eggs 2
1×14oz. can pure pumpkin 398 mL
1 tbsp. pumpkin pie spice 15 mL
1/3 cup brown sugar 75 mL
1 cup chopped pecans 250 mL
2 cups Beatrice 35% Whipping Cream 500 mL

PREPARATION
 

  1. Preheat oven to 350°F.
  2. In a small bowl mix flour, sugar and melted butter. Press into bottom of 9” x 13” (3.75 L) pan. Bake for 10 minutes.
  3. In a medium bowl, mix softened cream cheese on medium speed until smooth. Add eggs one at a time until well blended, scraping bowl once or twice with a spatula. Mix in pumpkin, pumpkin spice and brown sugar. Fold in pecans. Pour evenly over crust.
  4. Bake for 20-30 minutes until center is almost set. Cool slightly and refrigerate for three hours or overnight.
  5. Spread whipped cream evenly over cooled pumpkin filling. Cut into squares.

Tip:
Keep Refrigerated.

Please note this is general conversion calculator only. To qualify this recipe adjustment, please contact Parmalat Ingredients Division 416-620-3658 or ingredients@parmalat.ca