Pumpkin Cheesecake Squares

Like making pumpkin cheesecake, only easy and more delicious.

• Crust
• 1 cup all purpose flour
• ¾ cup (packed) golden brown sugar
• ½ teaspoon salt
• ¾ cup chilled unsalted butter, diced
• 1 cup pecan halves (about 4 ounces)
• ¾ cup old-fashioned oats
• Filling
• 1 (8-ounce) package cream cheese, room temperature
• ¾ cup canned pure pumpkin
• ½ cup sugar
• 1 large egg
• 1 ½ teaspoons ground cinnamon
• 1 teaspoon ground ginger
• Topping
• 1 cup sour cream
• 2 tablespoons sugar
• ¼ teaspoon vanilla extract

For Crust:
Preheat oven to 350°F. Butter 9x9x2-inch metal baking pan. Line rimmed baking sheet with parchment. Pulse the first 4 ingredients in a food processor until a coarse meal forms. Add pecans; pulse until nuts are chopped. Add oats; pulse until mixture is moistened but not clumping. Press 3 1/2 cups crumbs onto bottom of prepared square pan (do not clean processor). Transfer remaining crumbs to lined baking sheet. Bake crumbs on sheet until golden, stirring once, about 10 minutes. Cool crumbs. Bake crust until golden, about 25 minutes. Remove from oven while preparing filling. Maintain oven temperature.

For 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.

For topping:
Mix all ingredients in small bowl. Spread evenly over hot filling. Bake until topping sets and bubbles at edges, about 5 minutes. Cool completely in pan on rack. Sprinkle crumbs over topping; gently press into topping. Cover; chill until cold, about 2 hours.

Can be made 2 days ahead. Keep chilled. Cut into squares.