3 cups organic gingersnap crumbs
1/3 cup Wholesome Organic Light Brown Sugar
12 tbsp unsalted organic butter, melted
16 oz cream cheese, softened
1 1/2 cups Wholesome Organic Cane Sugar
4 large cage-free, organic eggs
1/2 tsp sea salt
1 cup hot heavy cream
1 cup Wholesome Organic Cane Sugar
1 packet unflavored gelatin
15 oz can pumpkin puree
1 1/4 tsp pumpkin pie spice
1 tsp Fair Trade vanilla extract
1/2 tsp sea salt
Preheat the oven to 350°F. Place 3 cups of broken gingersnaps in the food processor and pulse to grind into fine crumbs. Add extra gingersnaps and pulse again until you have 3 cups of crumbs. Add the organic light brown sugar and melted butter. Pulse to combine.
Place a piece of parchment paper in a 9 x 13 inch baking dish. Dump the gingersnap crumb mixture onto the parchment paper and cover with wax paper. Use a small rolling pin (or your hands) to press the crumbs into a firm even layer. Remove the wax paper and discard.
For the cheesecake layer: Place the softened cream cheese in the bowl of an electric mixer. Add the organic cane sugar and beat until light and fluffy, 2-3 minutes. Scrape the mixing bowl with a spatula, then beat in the eggs and salt until smooth. Scoop the cheesecake layer over the gingersnap crust and spread out evenly. Bake for 35-40 minutes, until a toothpick inserted into the center of the cheesecake comes out mostly clean. Cool completely before proceeding.
For the pumpkin layer: Heat 1 cup heavy cream until almost boiling. Quickly whisk in the sugar and unflavored gelatin, until smooth. Then whisk in the pumpkin puree, pumpkin pie spice, vanilla, and salt. Pour the pumpkin mixture over the cheesecake and place it in the fridge to cool and set.
Once the pumpkin layer is firm to the touch, lift the entire sheet of bars out of the pan by the edges of the parchment paper. Sprinkle the top with additional pumpkin pie spice if desired. Cut into squares and serve.
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