Ingredients
Yield: 16 bars
Total Time: 5 hours (includes chilling)
Gingersnap Crust:
1 and 1/4 cups gingersnap cookie crumbs (use crunchy gingersnap cookies and grind in processor - I prefer Nabisco or Trader Joe's brand)
2 Tablespoons (23g) granulated sugar
1/4 cup (60g) unsalted butter, melted
Pumpkin Filling:
8 ounces (225g) full-fat cream cheese, softened to room temperature
1/2 cup (100g) granulated sugar
3 large eggs
2 teaspoons vanilla extract
1 and 1/4 cups (285g) pumpkin puree (fresh or canned)
1/3 cup (80g) plain Greek yogurt, regular yogurt, or sour cream*
1 and 1/2 teaspoons ground cinnamon
1/4 teaspoon EACH ground cloves, ground nutmeg, ground ginger*
Streusel:
1/2 cup (40g) old-fashioned oats
1/3 cup (70g) light or dark brown sugar
1/4 teaspoon ground cinnamon
1/4 cup (30g) all-purpose flour
1/4 cup (60g) unsalted butter, cold and cubed
vanilla glaze or whipped cream for topping, optional
Preparation
