Pumpkin Cheesecake Bars

Name: Pumpkin Cheesecake Bars
Yield: Makes 24 bars
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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Desserts or Baked Goods

For these bars, we wanted to get the flavor of a gingersnap crust (which can bake up unappealingly hard) using graham crackers.

A cookbook recipe exclusively for All-Access members from The Perfect Cookie

SERVESMakes 24 bars

TIME2 hours, plus 3½ hours cooling, and 3 hours chilling

A cookbook recipe exclusively for All-Access members from The Perfect Cookie

WHY THIS RECIPE WORKS

For these bars, we wanted to get the flavor of a gingersnap crust (which can bake up unappealingly hard) using graham crackers. The simple solution was to add ground ginger to the crackers to spice them up.

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