Pumpkin Cheesecake Streusel Squares

Ingredients

• 1 cup large flake oats
• ¹⁄₂ cup packed brown sugar
• ¹⁄₂ tsp Cinnamon
• ¹⁄₄ cup all-purpose flour or gluten-free flour
• 2 tbsp all-purpose flour or gluten-free flour
• ¹⁄₄ cup cold butter, cubed
• 2 tbsp cold butter, cubed
• 2 ¹⁄₄ cups chocolate wafer crumbs or crushed gluten free ginger cookies
• ¹⁄₄ cup butter, melted
• 2 pkg (8 oz/250 g each) brick cream cheese, softened
• 1 pkg Pumpkin Cheesecake Mix
• 3 eggs
• 1 can (14 oz/398 ml) purée pumpkin

Preparation

1. Arrange one oven rack in centre of oven; another on the lowest level. Place 9 x 13” baking dish on Sheet Pan. Line dish with parchment paper. Fill a small oven-proof dish with hot water and place on lowest rack. Preheat oven to 325° F.
2. For streusel, in bowl, combine oats, sugar, cinnamon, flour and cubed butter. Using your fingers, gently crumble and mix in butter until coarse crumbs form. Set aside.
3. For bars, in another bowl, combine crumbs with melted butter; press into bottom of baking dish.
4. In large bowl, using an electric mixer, beat cream cheese with cheesecake mix until smooth; beat in eggs, one at a time. Add pumpkin; beat until smooth.
5. Pour over crust; smooth top. Sprinkle with streusel.
6. Bake for 55 minutes or until centre is set and streusel is deep golden. Let cool in pan; refrigerate until ready to serve. Cut into squares.
7. If making ahead, refrigerate up to 3 days or freeze in a single a layer on sheet pan; wrap individually and freeze up to 1 month.