1 1/2cupscanned pure pumpkina little less than a full 15-ounce can
1 1/2teaspoonsground cinnamon
Sour Cream Filling:
Crust and Crumb Topping
Preheat the oven to 350°F. Lightly coat a 9X13-inch metal baking pan with cooking spray. Set aside.
Line a large, rimmed baking sheet with parchment paper or a silicone baking mat. Set aside.
Blend the flour, brown sugar, salt, and butter by pulsing (in a blender or food processor) until the texture is like coarse meal. Add the pecans and pulse until the nuts are chipped. Add the oats, and again pulse until the mixture is moistened by not clumping.
Press about 3 cups of the crumbs onto the bottom of the prepared 9X13-inch pan. Transfer the remaining crumbs to the lined baking sheet. Bake the crumbs until golden, stirring once, about 8-10 minutes. Cool crumbs.
While they cool, bake the crust until golden, about 10-12 minutes. Remove from the oven and set aside while preparing filling. Keep the oven turned on.
Pumpkin Cheesecake Filling
Blend all the ingredients until smooth.
Spread the filling over the warm crust and bake until it is slightly firm to the touch and the edges are just slightly risen, about 18-20 minutes.
Sour Cream Filling
whisk sour cream, vanilla, and sugar in a bowl.
Next, Spread the sour cream mixture evenly over the hot, baked filling. Bake until the topping sets and bubbles at the edges. About 5-7 minutes. Cool the bars completely in the pan set on a cooling rack.
Once cooled, sprinkle the golden crumbs over the bars and gently press them into the sour cream. Cover the bars and chill until cold, about 2 hours. Cut into squares and serve.