Pumpkin Cheesecake Streusel Bars

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A deliciously thick cookie crust topped with two layers of creamy cheesecake (plain and pumpkin), and finished off with a crunchy cinnamon-spiced streusel!

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Stir together the biscuit crumbs and sugar. Add the melted butter and mix until all the crumbs are moist.

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Press evenly into the prepared pan and bake for 10 minutes. Set aside to cool as you prepare the filling.

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In a large bowl, mix together the cream cheese and sugar until combined.

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Add the flour, eggs, egg yolk, vanilla, and yogurt, and mix until smooth and combined.

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Pour half of the cheesecake mixture over the crust and spread out evenly. Freeze for 2 hours.

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Add the pumpkin puree and spices to the remaining mixture, and whisk until combined.

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Spoon over the frozen cheesecake layer and spread out evenly. Bake for 30 minutes.

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In a medium bowl, whisk together the flour, oats, sugar, and cinnamon.

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Add the butter and rub in until the mixture resembles coarse crumbs.

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Sprinkle evenly over the cheesecake layer and bake for a further 45 minutes, or until set and the topping is golden brown. Allow to cool completely in the pan on a wire rack, then refrigerate overnight before slicing.

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Get the full recipe list and instructions at the link below!

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