This recipe is from Shirley McNevich's Mom's Best Recipes Vol 6. Published here with her permission.
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(by Shirley McNevich)
1 cup flour
1/3 cup Domino's dark brown sugar (packed)
5 TBSP softened butter
1/2 cup chopped pecans
Batter: 1 - 8oz. Philadelphia cream cheese (softened); 3/4 cup white
sugar; 1/2 cup Libby's canned pumpkin; 2 eggs; 1 tsp. cinnamon; 1
tsp. vanilla
In a bowl add flour, brown sugar, softened butter and chopped
pecans--mix well. Remove 3/4 cup of the pecan mixture--set aside.
Press the remaining pecan mixture into a greased 8 x 8 baking pan.
Bake at 350 degrees for 15 minutes, then remove from oven and let it
cool to room temperature. In a mixer add cream cheese, white sugar
and eggs--beat. Add cinnamon, vanilla and pumpkin--beat until
smooth. Pour batter over the cooled crust. Sprinkle the 3/4 cup of the
pecan mixture (that you saved earlier) over the top of the batter. Bake
at 350 degrees for 30-35 minutes. Cool completely, then refrigerate
overnight. Cut into squares.
 
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