Pumpkin Cheesecake Squares with Crumble

Instructions:

1. Preheat the oven to 325°F (160°C). Grease a 9x13 inch baking pan and line it with parchment paper, leaving an overhang on the sides for easy removal.
2. Combine 1½ cups (150g) graham cracker crumbs, 1/3 cup (65g) granulated sugar, and 6 tbsp (85g) melted unsalted butter in a bowl until the mixture resembles wet sand.
3. Press the mixture firmly into the bottom of the prepared pan using the bottom of a measuring cup.
4. Bake for 8–10 minutes until fragrant and slightly golden, then remove from the oven and let cool.
5. In a large bowl, beat 24 oz (680g) softened cream cheese and 3/4 cup (150g) granulated sugar on medium-low speed until smooth and creamy.
6. Mix in 1 cup (245g) pumpkin puree, 1 tsp (5ml) vanilla extract, 1 tsp (2g) ground cinnamon, 1/4 tsp (0.5g) ground nutmeg, and 1/2 tsp (3g) salt, scraping down the sides of the bowl to ensure no lumps remain.
7. Add 3 large eggs one at a time, mixing on low speed just until combined; stop mixing the moment the yellow streaks disappear to avoid adding excess air.
8. Pour the pumpkin filling over the pre-baked crust and smooth the top with a spatula.
9. In a medium bowl, whisk together 1 cup (125g) all-purpose flour, 3/4 cup (70g) rolled oats, 1/2 cup (100g) packed light brown sugar, 1 tsp (2g) ground cinnamon, and 1/4 tsp (0.5g) salt.
10. Cut in 1/2 cup (115g) cold cubed unsalted butter using a pastry cutter or fingertips until the mixture forms pea-sized clumps.
11. Sprinkle the crumble evenly over the top of the pumpkin filling.
12. Bake for 40–45 minutes until the edges are set and slightly puffed, the center has a slight rhythmic jiggle, and the internal temperature reaches 160°F (71°C).
13. Cool completely at room temperature for 1 hour.
14. Refrigerate for at least 4 hours (or overnight) to allow the filling to set.
15. Lift the parchment paper out of the pan and slice the cheesecake into 36 squares.