Pumpkin Streusel Squares

These creamy streusel squares are a perfect autumn treat.  Although the recipe suggests refrigerating overnight, you could chill for about eight hours.  It really tastes better if you can make the day before you need it to allow the flavors to intensify. 

Preheat oven to 350 degrees.
 
 Grease and flour a 9 x 13 baking pan and set aside.
 
14 cinnamon graham cracker, processed into crumbs
¼  c brown sugar, packed
½ c butter
 
Place the graham crackers and brown sugar in a large bowl and mix to combine.  Set aside.
 
Place the butter in a pan over medium heat to melt.     Pour over graham cracker and sugar mixture and stir until well combined.   Place mixture into prepared pan and firmly press into an even layer. Bake for eight minutes.   Remove from oven and set aside to cool.  Leave the oven on.
 
32 oz. cream cheese, room temperature
1 1/3 c sugar
4 large eggs,  room temperature
1 egg yolk, room temperature
1 c sour cream, room temperature
1 T lemon juice
1 T vanilla
 
Place cream cheese and sugar in a large bowl and beat for five minutes until light and fluffy.   Add the eggs, one at a time and then the egg yolk.   Add the sour cream, lemon juice and vanilla and mix until incorporated.   Pour four and a half cups of this plain cheesecake on top of the cooled crust and spread evenly.    Place in the freezer.   
 
15 oz. pumpkin
2 t cinnamon
1 ½ t cloves
1 ½ t nutmeg
½  ginger
 
Place the pumpkin, cinnamon, cloves, nutmeg and ginger to the remaining batter and mix well . Remove the pan from the freezer and pour the pumpkin mixture over the cream cheese mixture and spread evenly.   Bake uncovered for half an hour.  Leave oven on.
 
1 c pecans
2 t vanilla
2/3 c flour
¾  c brown sugar, packed
½ c sugar
½ c oats
½  t cinnamon
¼  t nutmeg
¼ t cloves
¼ ginger
1/8 teaspoon salt
1/2 c butter, cold
 
Place the pecans and vanilla in a food processor.   Pulse a few times to slightly chop the pecans.   Add all remaining ingredients and pulse until it resembles coarse crumbs.
 
Spread streusel over the pumpkin layer.    Return the pan  to the oven and bake uncovered for another forty five minutes or until firm around the edges but the center moves when shaken.
 
Crack oven door open and allow pan to cool in the oven for one hour. Remove the pan and allow to completely cool on the counter on a wire rack for three  hours.    Cover tightly and refrigerate overnight.
 
Serve fresh  whipped cream sprinkled with nutmeg or vanilla ice cream.