Ingredients:

  • 300g Gingersnap cookie crumbs
  • 115g Unsalted butter, melted and browned
  • 2g Fine sea salt
  • 15g Granulated sugar
  • 225g Full-fat brick cream cheese, softened
  • 425g Canned pumpkin puree
  • 3 Large eggs, room temperature
  • 5g Pure vanilla extract
  • 115g Unsalted butter, melted
  • 450g Powdered sugar, sifted
  • 10g Pumpkin spice blend

Instructions:

  1. Preheat your oven to 350°F (175°C). Grease a 9x13 inch baking pan with butter or non stick spray.
  2. In a medium bowl, combine the 300g of gingersnap crumbs, 115g of browned melted butter, salt, and granulated sugar. Press the mixture firmly into the bottom of the prepared pan to form a solid base.
  3. In a large mixing bowl, beat the 225g of softened cream cheese and 425g of pumpkin puree together until smooth. Add the 3 large eggs one at a time, followed by the vanilla extract.
  4. Whisk the 10g of pumpkin spice into the second 115g of melted butter to 'bloom' the spices, then incorporate this into the pumpkin mixture.
  5. Gradually add the 450g of sifted powdered sugar on low speed until a smooth emulsion forms. Do not over-whip.
  6. Pour the filling over the gingersnap base and bake for 45 minutes, or until the edges are golden and set, but the center still has a slight wobble.
  7. Allow the cake to cool completely in the pan for at least 2 hours before slicing into 16 bars.