Pumpkin Squares




1 1/2 cups of ground gingersnap cookies

3 tablespoons of granulated sugar

4 tablespoons of melted unsalted butter

1/4 teaspoon of kosher salt

Pumpkin Cheesecake Filling:

455 grams of room temperature cream cheese (2 - 8 ounce packages)

150 grams of light brown sugar

1 1/2 teaspoons of ground cinnamon

1/2 teaspoon of ground ginger

1/8 teaspoon of ground cloves

1/4 teaspoon of kosher salt

180 grams of pumpkin puree

2 whole large eggs


Heat oven to 325°F. Line a 9” square pan with aluminum foil.


Combine the ground gingersnap cookies, granulated sugar, melted butter and salt. Press the mixture into the bottom of the prepared pan, in a even layer.

Bake the crust for 10 minutes. Remove from the oven and allow to cool.

Pumpkin Cheesecake Filling:

Cream together the cream cheese and brown sugar until smooth. Add the spices, salt and canned pumpkin and mix until combined. Beat in the eggs one at a time until the batter is smooth and the eggs are incorporated.. Pour the batter over the cooled gingersnap crust and smooth the top with an off-set spatula.

Bake at 325°F for 20 minutes or until the the filling is just set. Remove from the oven and allow to cool. Refrigerate for 2 hours or overnight.

Remove the bars from the pan using the foil and slice into 16 squares.