Ingredients:

  • 1.5 cups gingersnap crumbs
  • 5 tbsp unsalted butter, melted
  • 2 tbsp granulated sugar
  • 1 can (15 oz) pumpkin purée
  • 0.5 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1.5 cups all-purpose flour
  • 1 tsp baking soda
  • 1 tsp ground cinnamon
  • 0.5 tsp ground ginger
  • 0.25 tsp ground cloves
  • 0.5 tsp salt
  • 8 oz full-fat cream cheese, softened
  • 0.25 cup unsalted butter, softened
  • 0.25 cup granulated sugar
  • 1 large egg
  • 1 tsp vanilla extract

Instructions:

  1. Preheat your oven to 350°F (175°C) and line your 9x13 pan with parchment paper, leaving an overhang on the sides for easy removal.
  2. Combine crumbs, melted butter, and sugar in a bowl until it resembles wet sand.
  3. Press the mixture firmly into the bottom of the pan using the bottom of a measuring cup.
  4. Bake for 8 minutes, until the edges are fragrant and set, then remove and let cool slightly.
  5. Cream together the softened butter and sugar until pale and fluffy.
  6. Beat in the eggs one at a time, then stir in the pumpkin purée and vanilla extract until smooth.
  7. In a separate bowl, whisk the flour, baking soda, cinnamon, ginger, cloves, and salt.
  8. Gently fold the dry ingredients into the wet pumpkin mixture using a spatula—stop as soon as no flour streaks remain.
  9. Spread the batter evenly over the pre-baked crust.
  10. Beat the softened cream cheese, butter, and sugar together until velvety and free of lumps.
  11. Mix in the egg and vanilla, then spread this layer over the pumpkin batter.
  12. Bake 30 minutes until the edges are golden and the center has a slight jiggle.