Pumpkin Cheesecake Crumble

Submitted by grandma2969

"This is a favorite from the 70's updated with a crumbly, nutty topping"

 

• Ready In: 1hr
• Ingredients: 15
• Serves: 16

ingredients

• CRUST

• 1 cup all-purpose flour
• 3⁄4 cup packed brown sugar
• 1⁄2 teaspoon salt
• 1⁄2 cup butter, diced, chilled
• 1 cup pecan halves
• 3⁄4 cup old-fashioned oatmeal

• FILLING

• 8 ounces cream cheese, room temperature
• 3⁄4 cup canned pumpkin puree
• 1⁄2 cup sugar
• 1 large egg
• 1 1⁄2 teaspoons ground cinnamon
• 1 teaspoon ground ginger

• TOPPING

• 1 cup sour cream
• 2 tablespoons sugar
• 1⁄4 teaspoon vanilla extract

directions

1. To prepare crust, preheat oven to 350°F.
2. Generously butter 9x9x2-inch metal baking pan. Line rimmed baking sheet with parchment.
3. Using on and off turns, blend first 4 ingredients in processor until coarse meal forms.
4. Add pecans, using on/off turn, process until nuts are chopped. Add oats, process same way until mixture is moistened, but not in clumps.
5. Press 3 1/2 cups of this mixture onto bottom of prepared square pan.
6. Do not clean processor.
7. Transfer remaining crumbs to prepared lined baking sheet; bake crumbs on sheet until golden, stirring once, about 12 minutes.
8. Remove sheet from oven; cool crumbs.
9. Bake crust about 30 minutes -- remove from oven while preparing filling -- maintain oven temperature.
10. To prepare filling, blend all ingredients in same processor until smooth.spread filling over warm crust -- bake until set, dry in center and beginning to rise at edges, about 20 minutes -- maintain oven temperature.
11. To prepare topping,.
12. Mix all ingredients in small bowl, spread evenly over hot filling. Bake until topping sets and bubbles at edges, about 5 minutes.
13. Cool completely in pan on rack. Sprinkle crumbs over topping, gently press into topping.
14. Cover and chill until cold, about 2 hours.
15. This can be made ahead for 2 days.
16. Cut into squares to serve.