What You Need
1-1/3 cupsflour
3/4 cup granulated sugar, divided
1/2 cup packed brown sugar
3/4 cup cold butter
1 cup quick-cooking oats, uncooked
1/2 cup chopped pecans
1 pkg. (250 g) Philadelphia Brick Cream Cheese, softened
3 eggs
1 can (19 fl oz/540 mL) pumpkin
1 Tbsp.pumpkin pie spice
Make It
HEAT oven to 350°F.
LINE 13x9-inch pan with foil, with ends of foil extending over sides; spray foil with cooking spray. Mix flour, 1/4 cup granulated sugar and brown sugar in medium bowl until blended; cut in butter with pastry blender or 2 knives until mixture resembles coarse crumbs. Stir in oats and nuts.
RESERVE 1 cup oat mixture; press remaining onto bottom of prepared pan. Bake 15 min. Beat cream cheese, remaining sugar, eggs, pumpkin and spice with mixer until blended. Pour over crust; sprinkle with reserved crumb mixture.
BAKE 25 min.; cool 10 min. Use foil handles to remove dessert from pan. Place on wire rack; cool completely.
LINE 13x9-inch pan with foil, with ends of foil extending over sides; spray foil with cooking spray. Mix flour, 1/4 cup granulated sugar and brown sugar in medium bowl until blended; cut in butter with pastry blender or 2 knives until mixture resembles coarse crumbs. Stir in oats and nuts.
RESERVE 1 cup oat mixture; press remaining onto bottom of prepared pan. Bake 15 min. Beat cream cheese, remaining sugar, eggs, pumpkin and spice with mixer until blended. Pour over crust; sprinkle with reserved crumb mixture.
BAKE 25 min.; cool 10 min. Use foil handles to remove dessert from pan. Place on wire rack; cool completely.
kraft kitchens tips
Substitute
Prepare using Philadelphia Light Brick Cream Cheese Spread.
Substitute
Can't find pumpkin pie spice? Simply mix 1 tsp. each ground cinnamon, ground nutmeg and allspice, then use as directed.
How to Store
Store in tightly covered container in refrigerator for up to 3 days
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