Ginger Pumpkin Cheesecake Bars
INGREDIENTS
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FOR THE CRUST
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24 gingersnap cookies
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1/4 cup granulated sugar
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1 teaspoon ground cinnamon
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1/2 teaspoon fine sea salt
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1/2 cup unsalted butter, melted
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FOR THE FILLING
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1/2 cup unsalted butter
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1/4 cup dark brown sugar
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1/4 cup granulated sugar
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1/2 teaspoon ground ginger
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1/2 teaspoon ground cinnamon
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1/4 teaspoon fine sea salt
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2 teaspoons vanilla extract
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FOR THE CHEESECAKE TOPPING
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1 large egg, room temperature
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1 large egg yolk, room temperature
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1/2 cup granulated sugar
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12 ounces cream cheese, softened to room temperature
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1/2 cup pumpkin puree
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1 teaspoon vanilla extract
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2 tablespoons crystalized ginger, finely chopped
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