Pumpkin Cheesecake Bars

My cute sister-in-law made these for our family and they just raved about them! Such a yummy fall treat!

Preparation time: 15 minutes
Cook time: 55 minutes
Total time: 1 hour 10 minutes, plus time for chilling
Yield: 9x13" pan

Ingredients:
Crust:

• 6 Tbsp butter, melted
• 10 Graham Crackers, crushed

Cream Cheese Layers:

• 32 oz cream cheese
• 4 eggs
• 1 tsp vanilla
• 1 1/2 cups sugar
• 15 oz. can pumpkin puree

Crumble Topping:

• 1/2 cup butter
• 1 cup flour
• 1/2 cup brown sugar
• 1 Tbsp cinnamon

Directions:

1. Mix together melted butter and crushed crackers. Press onto 9x13" pan, chill.
2. Combine cream cheese, eggs, vanilla, and sugar into a mixing bowl. Stir until smooth. Reserve half while pouring the other half over the crust, freeze.
3. With the reserved half of the cream cheese mixture, add the pumpkin puree and stir until well mixed. Pour over the frozen cream cheese layer. Bake at 325°F for 30 minutes.
4. Combine topping ingredients in a bowl while the cheesecake is baking. Blend together with a fork. When the cheesecake is done, crumble the topping over the hot cake and bake at 325°F for another 25 minutes.
5. Chill before serving.

*Recipe from Brianna Christensen