Pumpkin Cheesecake Crumble

Total Time: 1 hr Preparation Time: 20 mins Cook Time: 40 mins

Ingredients

• Servings: 16
• 1 cup all-purpose flour
• 3/4 cup packed brown sugar
• 1/2 teaspoon salt
• 1/2 cup butter, diced, chilled
• 1 cup pecan halves
• 3/4 cup old-fashioned oatmeal
• 8 ounces cream cheese, room temperature
• 3/4 cup canned pumpkin puree
• 1/2 cup sugar
• 1 large egg
• 1 1/2 teaspoons ground cinnamon
• 1 teaspoon ground ginger
• 1 cup sour cream
• 2 tablespoons sugar
• 1/4 teaspoon vanilla extract

Recipe

• 1 to prepare crust, preheat oven to 350°f.
• 2 generously butter 9x9x2-inch metal baking pan. line rimmed baking sheet with parchment.
• 3 using on and off turns, blend first 4 ingredients in processor until coarse meal forms.
• 4 add pecans, using on/off turn, process until nuts are chopped. add oats, process same way until mixture is moistened, but not in clumps.
• 5 press 3 1/2 cups of this mixture onto bottom of prepared square pan.
• 6 do not clean processor.
• 7 transfer remaining crumbs to prepared lined baking sheet; bake crumbs on sheet until golden, stirring once, about 12 minutes.
• 8 remove sheet from oven; cool crumbs.
• 9 bake crust about 30 minutes -- remove from oven while preparing filling -- maintain oven temperature.
• 10 to prepare filling, blend all ingredients in same processor until smooth.spread filling over warm crust -- bake until set, dry in center and beginning to rise at edges, about 20 minutes -- maintain oven temperature.
• 11 to prepare topping,.
• 12 mix all ingredients in small bowl, spread evenly over hot filling. bake until topping sets and bubbles at edges, about 5 minutes.
• 13 cool completely in pan on rack. sprinkle crumbs over topping, gently press into topping.
• 14 cover and chill until cold, about 2 hours.
• 15 this can be made ahead for 2 days.
• 16 cut into squares to serve.