"Everything I eat has been proved by some doctor or other to be a deadly poison, and everything I don't eat has been proved to be indispensable for life. But I go marching on."--George Bernard Shaw

Praline Pumpkin Cheesecake Squares Recipe

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This recipe for Praline Pumpkin Cheesecake Squares, by , is from The Whalen Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Brenda Wood
Added: Sunday, March 9, 2008


1 lb. cream cheese, softened
2/3 cup dark brown sugar
2/3 cup sugar
4 large eggs
1 cup pureed pumpkin (canned or fresh)
1/8 tsp. salt
2 Tbsp. flour
1/2 tsp. ground ginger
1/2 tsp. ground cinnamon
1/4 tsp. allspice
36 pecan halves, lightly toasted
1 cup flour, 1/2 c dk br sugar, 1 c chopped pecans,
1 stick (4oz.) butter melted
2 cups sour cream, 1 t vanilla, 6 T sugar

Cut the cheese into cubes and whip in a food processor or with an electric mixer.
Beat in the sugars. Add the eggs and beat until the mixture is very smooth and fluffy. Add the pumpkin, salt, flour, and spices, beat just until blended. Make the crust according to the following recipe. Pour the filling into the cooled crust.

Return to the 350 degree oven and bake for about 25 minutes or until set and puffed. Remove from the oven and dollop and then spread the topping. Return to the oven and bake 5 minutes longer. Cool on a rack. Lightly mark off into squares. Top each square with a pecan half. Chill until very cold. When chilled cute into squares with a knife dipped into hot water.


With a whisk, gently stir all the ingredients together.

Stir together all of the ingredients. Press into the bottom of a 13 by 9 in. rectangular baking pan. Bake for 15 minutes in a preheated 350บ oven. Cool on a rack before adding the filling.


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Personal Notes:
Personal Notes:
I make this every Thanksgiving and Christmas and everyone loves it, especially Kevin.




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