For these bars, we wanted to get the flavor of a gingersnap crust (which can bake up unappealingly hard) using graham crackers. The simple solution was to add ground ginger to the crackers to spice them up.
Ingredients
- 1 15-ounce can unsweetened pumpkin puree
- 2 teaspoons pumpkin pie spice
- ½ teaspoon salt
- 15 whole graham crackers - broken into 1-inch pieces
- 315 grams sugar - ~1⅔ cup divided; ¼ cup (1¾ ounces, 50 grams) plus 1⅓ cups (9⅓ ounces, 265 grams)
- 1 teaspoon ground ginger
- 8 tablespoons unsalted butter - melted
- 1 pound cream cheese - softened
- 1 tablespoon lemon juice
- 2 teaspoons vanilla extract
- 4 large eggs - room temperature
Pumpkin Pie Spice
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground allspice
- ¼ teaspoon ground nutmeg
Instructions
Cook the pumpkin:
- Combine the pumpkin, pumpkin pie spice, and salt in a small saucepan.
- Cook the mixture, stirring constantly, over medium heat until reduced to 1½ cups, 6 to 8 minutes.
- Let cool for 1 hour.
Prepare the oven and pan:
- Adjust an oven rack to the middle position and heat the oven to 325 degrees.
- Make a foil sling for a 13 by 9-inch baking pan.
- Grease the aluminum foil.
Make the crust:
- Process the graham crackers, ¼ cup sugar, and the ginger in a food processor to fine crumbs, about 15 seconds.
- Add the melted butter and pulse until combined, about 5 pulses.
- Sprinkle the mixture into the prepared pan and press into an even layer.
- Bake until just starting to brown, 15 to 18 minutes.
- Let the crust cool completely on a wire rack.
Prepare the filling:
- Using a stand mixer fitted with a paddle, beat the cream cheese and the remaining 1⅓ cups of sugar on medium-low speed until smooth, about 2 minutes.
- Add the lemon juice, vanilla, and pumpkin mixture and beat until combined.
- Increase the speed to medium; add eggs, one at a time; and beat until incorporated.
Bake the cheesecake:
- Pour the filling over the cooled crust and spread into an even layer.
- Bake until the edges are slightly puffed and the center is just set, 45 to 50 minutes.
Finish and serve:
- Let the cheesecake cool in the pan on a wire rack for 2 hours.
- Cover the pan with plastic wrap and refrigerate the cheesecake for at least 3 hours or up to 24 hours.
- Using the foil overhang, lift the cheesecake out of the pan.
- Cut into 24 pieces before serving.