2 pre-made graham cracker crusts
32 oz. cream cheese
1 t. vanilla
1 c. sugar
15 oz. pumpkin puree
1/2 c. butter
1 c. flour
1/2 c. brown sugar
1 T. ground cinnamon
- Butter a 9 x 13 inch glass baking dish
- Dump the two pre-made crusts out of their aluminum pans into the baking dish. With a fork crush the pie crust chunks into crumbs and smooth to be an even layer.
- Blend the cream cheese, eggs, vanilla and sugar together until creamy smooth. I used my stand mixer with the paddle attached.
- Pour half of this mixture evenly over top the graham cracker crumbs. Cover the remaining cheesecake mixture and place in the refrigerator until needed later.
- Place the 9 x 13 pan in the freezer for about an hour or until the cheesecake layer is solid enough that another layer can be poured onto it.
- While the cheesecake layer freezes make the streusel topping by combining the butter, flour, brown sugar and cinnamon in a bowl and with your hands, mix it into a fine crumble. Set aside.
- Right before pulling the frozen cheesecake layer from the freezer, remove the remaining cheesecake mixture from the refrigerator and mix it with the pumpkin puree.
- Pre-heat the oven to 325 degrees fahrenheit. Pull the frozen cheesecake layer from the freezer and pour the second cheesecake layer with the added pumpkin evenly over the entire 9 x 13 pan.
- Bake for 30 minutes and then evenly distribute the streusel on top of the cheesebake and return to the oven for another 30 minutes.
- Remove the cheesecake from the oven and let cool on a cooling rack until completely cool. Serve at room temperature once cool or place in the refrigerator and serve chilled. These bars were good for about 5 days but after day 3 the streusel lost its toothiness and became a bit “wet”.