#1463 - Pumpkin Cheesecake Squares

(by Shirley McNevich)

1 cup flour
1/3 cup Domino's dark brown sugar (packed)
5 TBSP softened butter
1/2 cup chopped pecans
Batter: 1 - 8oz. Philadelphia cream cheese (softened); 3/4 cup white sugar; 1/2 cup Libby's canned pumpkin; 2 eggs; 1 tsp. cinnamon; 1 tsp. vanilla

In a bowl add flour, brown sugar, softened butter and chopped pecans--mix well. Remove 3/4 cup of the pecan mixture--set aside. Press the remaining pecan mixture into a greased 8 x 8 baking pan. Bake at 350 degrees for 15 minutes, then remove from oven and let it cool to room temperature. In a mixer add cream cheese, white sugar and eggs--beat. Add cinnamon, vanilla and pumpkin--beat until smooth. Pour batter over the cooled crust. Sprinkle the 3/4 cup of the pecan mixture (that you saved earlier) over the top of the batter. Bake at 350 degrees for 30-35 minutes. Cool completely, then refrigerate overnight. Cut into squares.