Served at 2013 Holiday Fare Wine Trail
1 cup finely crushed gingersnaps
1 cup finely crushed graham crackers
1/4 cup salted butter, melted
1/3 cup canned pumpkin
1 Tbsp All-Purpose flour
1 tsp pumpkin pie spice
3 8-oz packages of cream cheese, softened
1 cup granulated sugar
1 1/2 tsp vanilla extract
1 cup all-purpose flour
1/2 cup brown sugar
1/2 cup walnuts toasted
1/2 cup unsalted butter-1 stick chilled, cut into 1/2″ pieces
1/4 teaspoon salt
Preheat oven to 325 degrees F. Lightly grease 13×9 pan.
Combine crushed gingersnaps and graham crackers with melted butter in a small bowl. Press mixture into bottom of the prepared baking pan.
Bake the crust for 10 minutes or until crust is firm. Set aside to cool.
While the crust is cooling, stir together pumpkin, flour, and pumpkin pie spice in a medium bowl.
In a large mixer bowl, beat cream cheese on medium-high speed until smooth. Add sugar and vanilla and beat until combined. Add eggs one at a time, beating to incorporate completely after each addition.
Stir 1 1/2 cups of the cream cheese batter into the pumpkin mixture until smooth. Pour the remaining cream cheese batter over cooled crust.
Spoon the pumpkin batter over top of cream cheese batter and using a butter knife, gently spread evenly over the cheesecake moisture.
Combine streusel topping ingredients, blend all ingredients in food processor until coarse crumbs form.
Sprinkle topping over cheesecake.
Bake for 25-30 minutes or until center is set. Cool at room temperature for about an hour, then chill in the refrigerator before cutting into bars.
Serve with Stone Hill Winery Hermannsberger Mulled Wine