Ingredients

The following ingredients have 4 Servings
  • 1 1/2 cups crushed vanilla wafer cookies
  • 6 tablespoons unsalted butter (melted)
  • 4 packages (8 ounces each, 32 ounces total) cream cheese (softened)
  • 1 1/2 cups granulated sugar
  • 4 eggs
  • 1 teaspoon vanilla extract
  • 1 can (15 ounces) pumpkin puree
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground ginger
  • 1 cup all-purpose flour
  • 1/2 cup packed brown sugar
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground nutmeg
  • 1 teaspoon ground ginger
  • pinch salt
  • 1/2 cup unsalted butter

Instruction

  • Spray a 9x13 baking pan with baking spray. Set aside.
  • Begin by making the crust. In a bowl, mix together the crushed vanilla wafers and butter. Spread and press this mixture evenly into your prepared pan. Refrigerate for about 15 minutes.
  • In a large bowl, cream together the cream cheese and sugar. Then add in the eggs and vanilla and beat until smooth. Spread half of this mixture evenly onto the chilled crust. Freeze for 20 minutes until slightly firm.
  • Preheat your oven to 325 degrees F.
  • To the leftover cream cheese mixture, add in the pumpkin puree, cinnamon, nutmeg, and ginger. Beat until smooth. Spread this carefully over the white cheesecake layer. Bake for 30 minutes.
  • In the meantime, prepare the crumble topping. In a medium bowl, whisk together the flour, brown sugar, cinnamon, nutmeg, ginger, and salt. Add in the butter and use a fork or pastry blender to combine.
  • After 30 minutes of baking, sprinkle the crumb mixture evenly on top of the cheesecake. Return the cheesecake to the oven for another 30 minutes or until a knife inserted near the center comes out clean.
  • Completely cool the bars before slicing and serving. Bars should be stored in an airtight container in the refrigerator.