Pumpkin Cheesecake Squares

By Mirella

Lactantia recipe

Ingredients

• 1 pkg Lactantia caramel cream cheese product, at room temperature
• 1 cup butter, melted
• 2 cups all purpose flour
• 1 1/2 cups sugar
• 2 eggs
• 398 ml pumpkin puree
• 1 tablespoon pumpkin pie spice
• 1/3 cup brown sugar
• 1 cup chopped pecans
• 2 cups whipping cream (35%)

Preparation

Step 1

Preheat oven to 350 degrees.

In a small bowl mix flour, sugar and melted butter. Press into bottom of 9” x 13” pan. Bake for 10 minutes.

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.

Bake for 20-30 minutes until center is almost set. Cool slightly and refrigerate for three hours or overnight.

Spread whipped cream evenly over cooled pumpkin filling. Cut into squares.