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Pumpkin Cream Cheese Dream Bars

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Ingredients
  

For the Crust:

  • 1-½ cups ginger snap cookies, crushed
  • ¼ cup unsalted butter, melted

For the Cream Cheese Layer:

  • 16-ounces cream cheese, softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 tsp. vanilla extract

For the Pumpkin Mixture Layer:

  • 1 cup pumpkin puree
  • ½ tsp. ground cinnamon
  • ¼ tsp. ground nutmeg
  • ¼ tsp. ground ginger
  • ¼ tsp. ground cloves

For the Topping:

  • Whipped cream
  • Ginger snaps, crushed

Instructions
 

To prepare the crust:

  • Pre-heat the oven to 350°F.
  • Line a 9 x 13-inch baking with with parchement paper.
  • In a medium bowl, mix the crushed ginger snap cookies with the melted butter until fully combined.
  • Press the mixture evenly into the bottom of the prepared pan.
  • Place in the pre-heated oven and bake for 8 minutes.
  • Remove from the oven (do not turn off the oven as it is needed later to bake the dream bars), place on a wire rack and allow it to cool.

To prepare the cream cheese layer:

  • In a large mixing bowl, beat the cream cheese until smooth.
  • Add the sugar, eggs and vanilla extract; mix until creamy and well combined.
  • Pour the cream cheese mixture over the baked crust and spread evenly.

To prepare the pumpkin mixture layer:

  • In a separate bowl, combine the pumpkin puree, cinnamon, nutmeg, ginger and cloves; stir until fully blended.
  • Spoon the pumpkin mixture over the cream cheese layer and spread gently to create a smooth layer.

Baking instructions:

  • Place in the pre-heated oven and bake the bars for 35 to 40 minutes, or until the center is set and slightly firm.
  • Remove from the oven, place on a wire rack and allow the bars to cool to room temperature.
  • Once completely cooled, place in the refrigerator for a least 2 hours before removing and slicing.

To serve:

  • Just before serving, top each bar with a dollop of whipped cream and a sprinkle of crushed ginger snaps.