Pumpkin Cheesecake Bars | America's Test Kitchen
For these bars, we wanted to get the flavor of a gingersnap crust (which can bake up unappealingly hard) using graham crackers.
Ingredients
- 1 (15 ounces/425 grams) can unsweetened pumpkin puree
- 2 teaspoons pumpkin pie spice
- 1/2 teaspoon salt
- 15 whole graham crackers , broken into 1-inch pieces
- 1/4 cup (1 3/4 ounce/50 grams) plus 1 1/3 cups (9 1/3 ounces/265 grams) sugar
- 1 teaspoon ground ginger
- 8 tablespoons unsalted butter , melted
- 1 pound (454 grams) cream cheese , softened
- 1 tablespoon lemon juice
- 2 teaspoons vanilla extract
- 4 large eggs , room temperature
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