Ginger Pumpkin Cheesecake Bars

Ginger Pumpkin Cheesecake Bars

Ginger Pumpkin Cheesecake Bars

August 17, 2014 -

6 Comments

I have been told recently that it is too soon for pumpkin. I know, it’s only the middle of August, but here is the thing…I really just don’t care, and that about sums up my thoughts on the subject. Don’t get me wrong, I love summer just like the rest of ‘em, but fall will always be my favorite. Even though fall is over a month away, I’m going to start sharing pumpkin recipes anyway! Cheesecake is such a guilty pleasure of mine; and cheesecake combined with ginger and pumpkin. Well, that combination of deliciousness is just a match made in heaven.

Ingredients

  • FOR THE CRUST
  • 24 gingersnap cookies
  • 1/4 cup granulated sugar
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon fine sea salt
  • 1/2 cup unsalted butter, melted
  • FOR THE FILLING
  • 1/2 cup unsalted butter
  • 1/4 cup dark brown sugar
  • 1/4 cup granulated sugar
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon fine sea salt
  • 2 teaspoons vanilla extract
  • FOR THE CHEESECAKE TOPPING
  • 1 large egg, room temperature
  • 1 large egg yolk, room temperature
  • 1/2 cup granulated sugar
  • 12 ounces cream cheese, softened to room temperature
  • 1/2 cup pumpkin puree
  • 1 teaspoon vanilla extract
  • 2 tablespoons crystalized ginger, finely chopped
Read the whole recipe on Cooking and Beer