Instructions

for the gingersnap crust

1. Preheat oven to 325°F. Line a 9 x 9 ” pan with parchment paper on all sides.
2. In a small bowl, combine gingersnap cookie crumbs, flour, salt, and melted butter. Press evenly into the bottom of the pan and set aside.

for the pumpkin cheesecake

1. In a stand mixer fit with the paddle attachment beat the softened cream cheese with the brown sugar until light and fluffy, about 3 minutes. Add in the room temperature eggs, one at a time, beating between each addition.
2. Add the cinnamon, ginger, nutmeg, all spice, cloves, pumpkin puree, greek yogurt, and vanilla extract. Beat for 1 more minute, until everything is combined and no clumps remain.
3. Pour the mixture through a fine sieve into prepared pan. Whack the pan against a hard surface a few times to get out any bubbles.
4. Bake for 1 hour or until mostly set. Open the oven door slightly, and allow cheesecake to cool (about 30 minutes) inside the oven before removing and placing on wire rack to cool completely. Once cheesecake is room temperature place in the fridge to set.
5. While the cheesecake cools, make the homemade salted caramel, according to directions.* Allow to cool in fridge until thick before using, at least one hour.
6. Pour the cooled caramel sauce over the cheesecake bars. Place in the fridge overnight to set completely. Slice into 16 squares and top with sea salt before serving!