Ingredients

The following ingredients have 4 Servings
  • 1 lb gingersnaps ((1 box))
  • 6 oz unsalted butter, melted ((1 1/2 sticks))
  • 15 oz pumpkin ((1 can))
  • 1 1/2 tsp ground cinnamon
  • 1 tsp ground ginger
  • 1/2 tsp ground nutmeg
  • pinch cloves
  • 1/2 tsp kosher salt
  • 32 oz cream cheese, softened ((4 - 8 oz pkgs) )
  • 2/3 cup brown sugar, (packed)
  • 1 cup sugar
  • 5 eggs, (room temperature)
  • 1 tsp vanilla extract
  • *whipped cream for serving

Instruction

  • Preheat the oven to 350 degrees and generously grease a 13x9 inch pan. Line the pan with parchment so the sides have the parchment over-hanging the edges (this will help with removing the bars from the pan).
  • Place the gingersnaps in the bowl of a food processor fitted with a steel blade and process until you have fine crumbs. (Alternatively, place in a plastic bag and bash with a rolling pin.) Add the melted butter and process until well mixed.
  • Press the crumbs into an even layer in the bottom of the prepared pan. Be sure to tamp down the crust well. Bake for 20 mins and remove to a wire rack to cool. Reduce the oven temperature to 325.
  • Mix the spices and salt into the pumpkin in a small bowl. Set aside.
  • Beat the cream cheese with a paddle attachment of a standing mixer or with a handheld mixer until smooth and creamy. Add both sugars and beat for another 1-2 mins.
  • Add the eggs one at a time, beating well after each addition. Scrape down the sides of the bowl as needed. Mix in the vanilla.
  • Add the pumpkin mixture and beat until just blended, another minute or so more.
  • Pour on top of the cooled crust and smooth the top. Tap the pan once or twice down on the counter to release air bubbles and place in a large roasting pan or sheet tray with a lip. Place the roasting pan in the oven and pour boiling water around the pan, about halfway up the sides if your pan is deep enough.
  • Bake until the cheesecake is set, but the middle is still slightly jiggly, about 50 mins. Cool to room temperature on a wire rack, then cover and chill in the refrigerator until set, at least 4 hours or even better, overnight.
  • Cut into bars with a sharp knife run under hot water (you'll need to keep wiping the blade and running under hot water as you cut for nice, neat edges). Top with whipped cream and a dash of cinnamon if desired.