Most pumpkin desserts have a tendency to be a little over the top with sweetness, however this recipe does not seems to have this problem and the addition of pecan’s give this dessert a slight crunchy element.
Instructions
- reheat oven to 375 F. degrees.
- Prepare an 8 x 8 baking pan by greasing with Crisco and lining with parchment paper.
Layer one: the crust
- Cream butter and sugar together.
- Add flour, pecan meal, and vanilla.
- Beat for two minutes, the batter will be thick.
- Spread crust batter into the bottom of the prepared 8 x 8 baking.
- Press to the edges of the pan with your finger tips.
- Bake in the preheated oven for 15 minutes.
- Remove from oven and set aside to cool.
- Reduce oven heat to 350 F. degrees.
Layer two: the filling
- Prepare the cheesecake layer by beating the softened cream cheese until creamy.
- Add the egg, vanilla extract, and pumpkin pie spice. Beat one minute.
- Add the powdered sugar and beat until creamy.
- Beat in the pumpkin puree being sure to scrape the bowl at least once.
- Set aside and prepare the top crust layer.
Layer three: top crust layer
- Cream the sugar and softened butter together.
- Add one egg and vanilla, beating until well combined, about 1 minute.
- Add remaining egg and beat for two minutes.
- Add flour, pecan meal and a pinch of salt.
- Beat 3 minutes.
- Spread the cheesecake filling over the top of the crust to the edges.
- Drop the batter for the top crust layer over the top of the pumpkin cheesecake filling with a tablespoon, covering the entire top of the cheesecake filling.
- Using the back of the spoon spread the crust batter to the edges of the pan.
- Bake for 40-45 minutes or until the crust is a golden brown and the cheesecake filling is cooked through.
- Insert a tooth pick into the center. Tooth pick should come out clean when the cheesecake filling is done.
- Remove from oven and cool on a baking rack before serving.
Recipes source: Flour On My Face
Photo source: @turtle.fit
