| 1.5 c. cinnamon graham cracker crumbs (10-11 sheets) |
| 1/4 c. sugar |
| 1 T. dark brown sugar |
| 6 T. unsalted butter, melted |
| 16 oz. full fat cream cheese, at room temperature |
| 1/2 c. + 2 T. sugar |
| 1 t. vanilla extract |
| 1/4 t. fine sea salt |
| 2 large eggs |
| 1/2 c. + 2 T. canned pumpkin (not filling, not entire can) |
| 1/2 t. cinnamon |
| 1 t. pumpkin pie spice |
| 1/2 c. packed brown sugar |
| 1/4 c. quick oats |
| 1/2 c. flour |
| 1/4 t. cinnamon |
| 1/4 c. butter, softened (not melted) |
| 1 t. vanilla extract |
| salted or plain caramel |
Preheat the oven to 350F. Line a 9x9 baking pan with parchment paper (leave an overhang to be able to pull out these bars easily) and set aside.
In a food processor, combine the graham crackers, sugar, brown sugar, and melted butter and process until a thick dough forms. Press evenly into the bottom of the 9x9 baking pan. Bake for 8 minutes.
In another bowl, combine the cream cheese, sugar, vanilla, and salt. Beat with hand or stand mixer until completely smooth and creamy. Add in the eggs, one at a time, and beat until each is combined.
Remove 1.5 cups (about 3/4) of this mixture and pour on top of the prepared crust.
Add the canned pumpkin, cinnamon, and pumpkin pie spice to the remaining cheesecake mixture and stir until completely combined.
Careful not to combine the two layers, pour the pumpkin layer on top of the plain cheesecake layer. Bake for 30 minutes.
Stir together the brown sugar, flour, quick oats, and cinnamon. Add in the butter and vanilla and cut together until well combined. Avoid melting the butter entirely as it makes the streusel too wet. Sprinkle this streusel topping evenly over the pumpkin cheesecake layer, and return to the oven and bake for 25-30 minutes or until the cheesecake has set.
Allow to cool for about an hour and then place in the fridge for 1-2 hours.
Top each bar with caramel topping of choice.