Muirhead of Ringoes, NJ Inc.

Muirhead Pecan Pumpkin Butter Cheesecake Squares

¾ cup butter
2/3 cup packed brown sugar
2 cups all-purpose flour
16 oz. cream cheese (2 packages)
¼ cup white sugar
2 eggs, large
2 Tbsp, milk
¾ cup Muirhead Pecan Pumpkin Butter

Preheat oven to 350°. Line a 9x13 pan with parchment paper. Cream butter and brown sugar. Mix in flour until just combined. Set aside 1 cup of dough for topping. Press remaining dough into bottom and ¼-inch side of the pan. Bake crust for about 10 minutes or until golden. Cool slightly. Beat cream cheese and white sugar until smooth. Mix in eggs, milk, and Muirhead Pecan Pumpkin Butter. Spread filling on pre-baked crust. Crumble remaining 1 cup dough on top. Bake for 35 to 40 minutes or until filling is set. Cool before serving. Serves 10.

Muirhead – 2004

Muirhead of Ringoes, NJ Inc.
43 Hwy 202
Ringoes, NJ 08551
www.muirheadfoods.com
1-800-782-7803