Pumpkin Cheesecake Bars with Gingersnap

Instructions:

1. Preheat oven to 325°F (160°C). Line a 9x9 inch baking pan with parchment paper, leaving an overhang on the sides.
2. Combine gingersnap crumbs, melted butter, and sugar. Press the mixture firmly into the bottom of the pan using the bottom of a measuring cup Note: Firm pressing prevents the crust from crumbling.
3. Par bake the crust for 10 minutes until it smells toasted and feels set. Remove from oven and let cool slightly.
4. In a large bowl, beat the softened cream cheese and granulated sugar until smooth.
5. Add two eggs one at a time, mixing on low speed just until combined. Stir in the vanilla extract, then pour the mixture over the pre baked crust.
6. In a separate bowl, whisk together pumpkin puree, brown sugar, cinnamon, ginger, and cloves. Beat in the remaining egg until the batter is velvety and glossy.
7. Dollop the pumpkin mixture over the cream cheese layer. Use a toothpick or skewer to swirl the two layers together.
8. Bake for 63 minutes until the edges are set but the center has a slight, uniform jiggle.
9. Allow the bars to cool completely on the counter.
10. Chill in the refrigerator for 3 hours before slicing.