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Preheat oven to 350 degrees F. Line a 9x13 inch pan with parchment paper or spray well with nonstick cooking spray.
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To make the crust/ streusel topping, combine brown sugar, flour, oats, chopped pecans, and salt. Work in the butter, mixing until coarse crumbs form.
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Press ⅔ of the crumb mixture evenly into the bottom of the prepared pan.
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Refrigerate remaining mixture until ready to use.
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Bake crust at 350 degrees for 8-10 minutes or until lightly browned. Remove from the oven and cool for at least 15 minutes.
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To make the cheesecake filling, beat cream cheese with sugar in a large bowl until smooth.
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Add the eggs, one at a time, and vanilla; stir until smooth.
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Pour HALF of the cheesecake filling over the cooled crust.
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Mix in pumpkin puree and spices into the remaining cheesecake filling.
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Spread pumpkin layer over cheesecake layer.
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Sprinkle with reserved streusel topping.
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Bake for 30 minutes, or until filling has set.
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Cool completely then refrigerate for 1 hour before serving.
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Once cheesecake has chilled, slice into bars and serve.