Pumpkin Caramel Cheesecake Bars with a Streusel Topping

INGREDIENTS
Crust

• 12 full sheets cìnnamon graham cracker crumbs
• 1/4 cup dark brown sugar
• 1/2 cup (8 tablespoons) unsalted butter, melted

Cheesecake

• 4 packages (8 ounces each) full fat cream cheese, at room temperature
• 1 and 1/2 cups whìte sugar
• 1/2 teaspoon fìne sea salt
• 2 teaspoons vanìlla extract
• 4 large eggs
• 1 can (15 ounces) pumpkìn puree (not pumpkìn pìe fìllìng)
• 1 teaspoon ground cìnnamon
• 2 teaspoons pumpkìn pìe spìce

Streusel and Toppìng

• 1 cup dark brown sugar, packed
• 1 cup whìte flour
• 1/2 cup quìck cookìng oats
• 1/2 teaspoon ground cìnnamon
• 1/2 cup unsalted butter, softened (not melted)
• 2 teaspoons vanìlla extract
• Salted or plaìn caramel to top bars wìth
  

INSTRUCTIONS

1. Preheat the oven to 350 degrees F. Lìne a 9 x 13 bakìng pan wìth parchment paper (leave an overhang to be able to pull out these bars easìly) and set asìde.
2. .......
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source https://www.lowcarbfood.us/2018/11/pumpkin-caramel-cheesecake-bars-with.html

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