Ingredients
42 gingersnap cookies (about 9 ounces)
2 tablespoons granulated sugar
5 tablespoons unsalted butter, melted
8 ounces cream cheese, at room temperature
1 cup light brown sugar
15 ounces canned pumpkin puree
2 large eggs
12 ounces canned evaporated milk
2 tablespoons pure maple syrup
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
0.5 teaspoon ground ginger
0.25 teaspoon kosher salt
1 pinch ground cloves
Instructions
Preheat your oven to 350 degrees F and grease a 9×13-inch baking pan.
Line the pan with parchment paper, leaving an overhang on the long sides for easy removal.
Pulse the gingersnap cookies in a food processor until they are fine crumbs.
Mix the cookie crumbs with granulated sugar and melted butter until combined.
Press the crumb mixture firmly into the prepared baking pan and bake for 10 minutes to pre-bake the crust.
In a large bowl, beat the room temperature cream cheese and brown sugar until smooth.
Add the pumpkin puree, eggs, evaporated milk, maple syrup, vanilla, cinnamon, ginger, salt, and cloves to the cream cheese mixture.
Whisk until the mixture is completely smooth and well-incorporated.
Pour the pumpkin cheesecake filling over the pre-baked crust.
Bake for 35 minutes or until the center is set.
Allow to cool completely before lifting the bars out using the parchment paper edges to slice.
Notes
Ensure the cream cheese is at room temperature to avoid lumps in the batter. For the cleanest cuts, refrigerate the bars for at least 2 hours before slicing. Store in an airtight container in the refrigerator for up to 4 days.
- Prep Time: 15
- Cook Time: 45
- Category: Breakfast
- Method: Bake
- Cuisine: American