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For the Crust:
1 1/2 cups ginger snap cookies, crushed
1/4 cup unsaltedΒ Β butter, melted
For the Cream Cheese Layer:
16 oz cream cheese, softened
1 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
For the Pumpkin Mixture Layer:
1 cup pumpkin puree
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1/4 teaspoon ground cloves
For the Topping:
Whipped cream
Crushed ginger snaps
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Prepare the Crust:
Preheat the oven to 350Β°F (175Β°C). Line a 9Γ13-inch baking pan with parchment paper.
In a medium bowl, mix the crushed ginger snap cookies with melted butter until fully combined.
Press the mixture evenly into the bottom of the prepared pan. Bake for 8 minutes. Set aside to cool.
Make the Cream Cheese Layer:
In a large mixing bowl, beat the cream cheese until smooth. Add the sugar, eggs, and vanilla extract. Mix until creamy and well combined.
Pour the cream cheese mixture over the baked crust and spread evenly.
Prepare the Pumpkin Mixture Layer:
In a separate bowl, combine the pumpkin puree, cinnamon, nutmeg, ginger, and cloves. Stir until fully blended.
Spoon the pumpkin mixture over the cream cheese layer and spread gently to create a smooth layer.
Bake:
Bake the bars in the preheated oven for 35-40 minutes, or until the center is set and slightly firm.
Allow the bars to cool to room temperature, then refrigerate for at least 2 hours before slicing.
Add the Topping:
Just before serving, top each bar with a dollop of whipped cream and a sprinkle of crushed ginger snaps.ππ
