• Ensure cream cheese is left at room temperature at least one hour before baking for a smooth texture. Preheat oven to 350℉. Line a 9x13 baking pan with parchment paper (leave an overhang to pull out bars easily).
• In a bowl, combine crust ingredients and mix until a thick dough forms. Press evenly into the bottom of the prepared 9x13 pan. Bake for 8 minutes, remove, and allow to cool.
• In another bowl, combine room-temperature cream cheese, granulated sugar, salt, and vanilla. Beat with a hand mixer until completely smooth and creamy. Add eggs, one at a time, and beat until each is combined. 
• Remove half this mixture and pour on top of the prepared crust in the baking pan.
• Add pumpkin, cinnamon, and pumpkin pie spice to the remaining cheesecake mixture and stir until completely combined.
• Careful not to combine the two layers, pour the pumpkin layer on top of the plain cheesecake layer. Bake for 30 minutes at 350℉.

Streusel

• In the same bowl used for the crust, stir together brown sugar, flour, oats, and cinnamon. Cut butter into small cubes. Avoid melting butter entirely as it makes the streusel too wet. Add butter and vanilla and mix (with a pastry cutter or hands) until well combined. Sprinkle streusel topping evenly over pumpkin cheesecake layer.
• Place in oven and bake for 25–30 minutes or until cheesecake has set.
• Allow to cool for about an hour at room temperature, then place in fridge for 1–2 hours. Use a hot, sharp knife to cut bars straight out of the fridge. (I run the knife under hot water, wipe with a towel, make one cut, repeat.)
• Top each bar with caramel topping of your choice.