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Pumpkin Cheesecake Bars

9/21/2014

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Preheat the oven to 350 degrees.
Spray a 10 x 10 inch pan with cooking spray and line with parchment.  Allow the parchment to hang over the sides, to allow the bars to be lifted out of the pan when cooled.  Set aside.
FOR THE CRUST:
2 cups flour
3/4 cups brown sugar
1 stick butter, melted
Stir to combine and then press into the bottom of the prepared baking pan.  Bake for 5 minutes.  Meanwhile, prepare pumpkin layer.

FOR THE PUMPKIN LAYER:
1-15oz. can pumpkin
3/4 cup sugar
3 teaspoons pumpkin pie spice
1/2 teaspoon salt
3 eggs
1 1/4 cups evaporated milk
Combine in a bowl until mixed well.  Pour over crust and bake for 30 minutes.
While the pumpkin layer is baking, prepare cream cheese layer and crumb topping.

FOR THE CREAM CHEESE LAYER:
2- 8 oz. packages cream cheese, softened
2 eggs
1/2 cup sugar
1 1/2 teaspoons vanilla
1/4 cup evaporated milk
Mix well with an electric mixer until smooth.   Set aside.

FOR THE CRUMB MIXTURE:
1/4 cup flour
1/4 cup brown sugar
1/2 cup oats
1/4 teaspoon pumpkin pie spice
3 tablespoons butter, softened
Mix the dry ingredients and then work the softened butter into the mixture with a fork or your hands until large crumbs form.

When the pumpkin mixture has baked for 30 minutes (it will not be completely done) spread the cream cheese mixture over the top and sprinkle with the crumb topping.
Bake for an additional 25-30 minutes.  Let cool on a wire rack.  Refrigerate at least 3 hours to overnight before serving.
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