Sort ingredients
rvanca147
QR Code
Listen
Pdf
Heat oven to 350°F. Lightly coat 9-in. square baking pan with cooking spray, then line with parchment, leaving overhang on two sides.
Make crust: Using food processor, pulse cookies, pecans and sugar until finely ground. Add butter and pulse to combine, then press evenly into bottom of prepared pan. Bake 12 min., then transfer to wire rack and let cool.
Meanwhile, make filling: In clean food processor, pulse together cream cheese, sugar and eggs. Pulse in flour and salt to combine. Remove ¼ cup of mixture. Into remaining mixture, pulse pumpkin puree and pie spice to combine.
Pour pumpkin mixture onto cooled crust. Drop spoonfuls of remaining cream cheese batter on top of pumpkin then use a butter knife to swirl.
Bake until set at edges but still slightly jiggly in center, 30 to 34 min. Transfer to wire rack and let cool completely in pan, then refrigerate until chilled, at least 2 hr. To serve, using overhang, transfer to cutting board and cut into 12 rectangles.