Cranberry Pumpkin Crumble Cheesecake Squares

Prep time 25 minutes       Cook time 30 minutes - 1 hour       Serves 16 People


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2¼ cups graham cracker crumbs1 cup chopped pecans2/3 cup firmly packed brown sugar½ cup melted butter½ tsp. ground cinnamon4 packages softened cream cheese1 cup sugar3 Tbsp. flour1 cup sour cream1 cup canned pumpkin1 Tbsp. pumpkin pie spice1 tsp. vanilla4 eggs1 cup dried cranberries


  1. Preheat oven to 325 °F. Line a 13×9-inch baking pan with foil, with ends extending over sides of pan.

  2. For crust, combine crumbs, nuts, sugar, butter and cinnamon; mix well. Firmly press 3 cups of mixture onto bottom of prepared baking pan. Set aside remaining 1 cup while preparing cheesecake.
  3. For cheesecake, mix cream cheese, sugar and flour in large bowl of electric mixer on medium speed until blended, about 2 minutes. While mixing, add sour cream, pumpkin, pumpkin pie spice and vanilla until well blended. Add eggs, one at a time, mixing on low speed until just blended. Fold in cranberries. Pour cheesecake batter over crust.
  4. Sprinkle remaining crust mixture over top of cheesecake. Bake 40 to 45 minutes or until center is almost set. Cool completely on wire rack.
  5. Refrigerate 4 hours or overnight. Lift cheesecake from pan, using foil edges. Cut into 16 pieces. Store leftover cheesecake in refrigerator.