Ingredients
25 whole Ginger Snap Cookies, Finely Crushed
1/4 cups Butter, Melted
32 ounces, weight Cream Cheese, Softened
1 cup Sugar, Divided
1 teaspoon Vanilla
4 whole Eggs
1 cup Pumpkin Puree
Method
Sources
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Recipe1M+
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Grade A bourbon vanilla beans for custards, ice cream, extracts
Achievable elevated desserts — laminated doughs, cakes, custards
Pure vanilla extract — everyday baking, custards, frosting
Science-driven American baking — cookies, pies, cakes with precision
Crystallized ginger — cookies, scones, chocolate dipping, snacking
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Grade A bourbon vanilla beans for custards, ice cream, extracts
Achievable elevated desserts — laminated doughs, cakes, custards
Pure vanilla extract — everyday baking, custards, frosting
Science-driven American baking — cookies, pies, cakes with precision
Crystallized ginger — cookies, scones, chocolate dipping, snacking
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heat oven to 325f. mix cookie crumbs, nuts and butter; press into the bottom of a baking dish (13x9 in). 2) beat cream cheese, 3/4 cup sugar and vanilla with a mixer until blended. add eggs, 1 at a time, beating after each, just until blended. 3) remove 1-1/2 cup batter, set aside. stir remaining sugar, pumpkin, and spices into the mixer batter. 4) spoon half the pumpkin batter into the crust; top with spoonfuls of half the plain batter. repeat layers; swirl together with a knife or toothpick. 5) bake for 45 minutes or until center is almost set. cool completely and refrigerate for 4 hours. cut into squares and serve.