Pumpkin Cheesecake Bars

• unsalted butter6 tablespoon
• graham cracker10
• cream cheese2 lb
• large eggs4
• vanilla1 teaspoon
• sugar10½ oz
• canned pumpkin puree1 lb
• unsalted butter4 oz
• all-purpose flour4½ oz
• brown sugar4 oz
• ground cinnamon1 tablespoon

Instructions

1. 1

   In a medium bowl, combine the melted butter and crushed graham crackers.

2. 2

   Stir until the mixture develops a wet sand texture.

3. 3

   Cover the bottom of a greased 9 x13-inch (23x33 cm) baking pan with the graham cracker mixture and spread evenly.

4. 4

   Chill in the refrigerator while you make the filling.

5. 5

   In a large bowl, combine the cream cheese, eggs, vanilla, and sugar.

6. 6

   Stir until smooth.

7. 7

   Spread half of the cheesecake batter over the crust, smoothing the top.

8. 8

   Freeze until set, 15-20 minutes.

9. 9

   Preheat the oven to 325˚F (160˚C).

10. 10

    Add the pumpkin puree to the remaining cheesecake batter and stir until incorporated.

11. 11

    Spoon the pumpkin cheesecake batter over frozen cheesecake layer and spread evenly.

12. 12

    Bake for 30 minutes.

13. 13

    Make the crumb topping: in a medium bowl, combine the butter, flour, brown sugar, and cinnamon.

14. 14

    Stir until all ingredients are evenly incorporated and the mixture develops a wet sand texture.

15. 15

    Top the cheesecake with the crumble topping and bake for another 25 minutes.

16. 16

    Allow the cheesecake to cool at room temperature.

17. 17

    For best results refrigerate overnight once completely cooled, then slice and serve.

18. 18

    Enjoy!