In a medium bowl, combine the melted butter and crushed graham crackers. Stir until the mixture develops a wet sand texture.
Cover the bottom of a greased 9 x13-inch (23x33 cm) baking pan with the graham cracker mixture and spread evenly. Chill.
In a large bowl, combine the cream cheese, eggs, vanilla, and sugar. Stir until mixture is smooth.
Spread half of the cheesecake batter into the chilled baking pan, smoothing the top, and freeze.
Preheat the oven to 325˚F (160˚C).
Add the pumpkin puree to the remaining cheesecake batter and stir until incorporated.
Spoon the pumpkin cheesecake mixture over frozen cheesecake mixture and spread evenly.
Bake for 30 minutes.
Make the crumb topping: in a medium bowl, combine the butter, flour, brown sugar, and cinnamon. Stir until all ingredients are evenly incorporated and the mixture develops a wet sand texture.
Top the cheesecake with the crumble topping and bake for another 25 minutes.
Allow the cheesecake to cool at room temperature. For best results refrigerate overnight once completely cooled, then slice and serve.
Low Carb Pumpkin Cheesecake Bars topped with Whipped Cream on a White Plate To determine when the cheesecake is 'ready' and ready to take out of the oven, gently shake or cut the baking dish and observe how the surface of the cheesecake moves. If the surface is shaking as a whole (think jello), then the cheesecake is set. If the surface does not move together as a whole and the center looks rather runny, the cheesecake is undefined.
Enjoy! yummy !!