Ginger Snap Pumpkin Cheesecake Bars
3/4 cup finely crushed ginger snaps
1/2 cup finely ground walnuts
2 tablespoons brown sugar
5 tablespoons melted unsalted butter
1/4 teaspoon ginger
1/4 teaspoon cinnamon
1 1/2 pounds cream cheese – room temperature
1 cup, plus 2 tablespoons brown sugar – packed firmly
3 large eggs
3/4 cup pumpkin puree
2 tablespoons corn starch
1 1/4 teaspoon cinnamon
1/2 teaspoon ginger
1/4 teaspoon mace
1/4 teaspoon cloves
1 teaspoon pure vanilla
1/4 cup evaporated milk
whipped cream ginger snap crumbs
Preheat oven to 350 F. For crust, combine ginger snap crumbs, walnuts, brown sugar, butter and press into
the bottom of a 9 by 13 inch rectangular pan. Chill while preparing cheesecake batter.
For filling, cream the cheese on slow speed in a mixer with the sugar until well-blended. Add eggs and blend on low speed until homogeneous. Add pumpkin puree, corn starch, cinnamon, ginger, mace, cloves, vanilla and evaporated milk, scraping sides and bottom of mixing bowl often. Mix until smooth.
Pour into prepared pan. Bake 30-35 minutes until cake seems firm in center. Remove cake from oven and
let cool 30-40 minutes before refrigerating. Cover lightly with a sheet of wax paper and chill several hours or overnight.
To serve, cut into squares and garnish each with a rosette of whipped cream in which ginger snap crumbs and nutmeg (or cinnamon) are sprinkled.