Pumpkin Cheesecake Squares


1cup Gold Medal all-purpose flour
¾cup packed brown sugar
½cup butter
1cup quick-cooking oats
½cup finely chopped walnuts
1package (8 oz) cream cheese, softened
¾cup sugar
1can (15 oz) pure pumpkin (not pumpkin pie filling or mix)
teaspoons ground cinnamon
1teaspoon ground ginger
2cups sour cream
cup sugar
½teaspoon vanilla


Heat oven to 350 degrees. Spray a 13 x 9-inch pan with cooking spray. In medium bowl, mix flour and brown sugar. Using pastry blender, cut in butter until mixture looks like coarse crumbs. Stir in oats and walnuts. Press in bottom of pan; bake 15 minutes. In large bowl, beat filling ingredients with electric mixer on medium speed until well blended. Pour over hot base. Bake 20 to 25 minutes or until set and dry in center. Meanwhile, in small bowl, mix topping ingredients. Drop mixture by spoonfuls over pumpkin layer; spread evenly over hot filling. Bake about 5 minutes or until topping is set. Cool completely, about 2 hours. Cut into 4 rows by 4 rows. Store covered in refrigerator.
SOURCE: Betty Crocker