Pumpkin Cheesecake Crumble

• 1 cup all-purpose flour
• 34 cup packed brown sugar
• 12 teaspoon salt
• 12 cup butter, diced, chilled
• 1 cup pecan halves
• 34 cup old-fashioned oatmeal
• 8 ounces cream cheese, room temperature
• 34 cup canned pumpkin puree
• 12 cup sugar
• 1 large egg
• 1 12 teaspoons ground cinnamon
• 1 teaspoon ground ginger
• 1 cup sour cream
• 2 tablespoons sugar
• 14 teaspoon vanilla extract

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

flour, brown sugar, salt, butter, pecan halves, oldfashioned oatmeal, cream cheese, pumpkin puree, sugar, egg, ground cinnamon, ground ginger, sour cream, sugar, vanilla

Taken from www.food.com/recipe/pumpkin-cheesecake-crumble-190657 (may not work)