Ingredients:

  • 1.5 cups (180g) gingersnap cookie crumbs
  • 5 tbsp (70g) unsalted butter, melted
  • 1 tbsp (12g) granulated sugar
  • 16 oz (450g) cream cheese, softened
  • 0.5 cup (100g) granulated sugar
  • 1 tsp (5ml) vanilla extract
  • 1 large egg
  • 15 oz (425g) pure pumpkin puree
  • 0.5 cup (100g) light brown sugar
  • 2 large eggs
  • 1 tsp (2g) ground cinnamon
  • 0.5 tsp (1g) ground ginger
  • 0.25 tsp (0.5g) ground cloves
  • 0.5 cup (60g) all-purpose flour
  • 0.25 cup (50g) brown sugar
  • 3 tbsp (42g) cold unsalted butter, cubed

Instructions:

  1. Preheat oven to 325°F (160°C) and line a 9x9 inch baking pan with parchment paper.
  2. Combine gingersnap crumbs, melted butter, and sugar; press firmly into the bottom of the pan.
  3. Bake the crust for 8–10 minutes until fragrant, then remove and cool slightly.
  4. Beat softened cream cheese and granulated sugar until smooth; mix in vanilla extract and one egg on low speed.
  5. Spread the cream cheese mixture evenly over the pre-baked crust.
  6. Whisk together pumpkin puree, brown sugar, two eggs, cinnamon, ginger, and cloves until glossy.
  7. Dollop pumpkin batter over the cream cheese layer and use a toothpick to swirl into a marbled pattern.
  8. Optional: Crumble flour, brown sugar, and cold butter together and sprinkle over the top.
  9. Bake for 40–45 minutes until edges are set but the center has a slight jiggle.
  10. Cool completely in the pan on a wire rack, then refrigerate for at least 4 hours before serving.