Pumpkin Cheesecake Bars for 24 Squares

Instructions:

1. Combine the gingersnap crumbs, melted butter, brown sugar, and salt in a bowl until the mixture resembles wet sand.
2. Press the mixture firmly into the bottom of a parchment-lined 9x9 inch baking pan.
3. Bake the crust at 350°F (175°C) for 10 minutes. Remove from oven and let cool while preparing the filling.
4. Beat the softened cream cheese and Greek yogurt on medium-low speed until completely smooth.
5. Gradually add the coconut sugar and vanilla extract, mixing just until incorporated.
6. In a separate bowl, whisk together pumpkin puree, cinnamon, ginger, cloves, and salt.
7. Slowly fold the pumpkin mixture into the cream cheese base.
8. Lower the mixer to the lowest setting. Add eggs one at a time, mixing for only 15-30 seconds per egg until just combined.
9. Pour the filling over the pre-baked crust and smooth the top with an offset spatula.
10. Bake at 325°F (160°C) for 65 minutes or until the edges are set but the center slightly jiggles.
11. Allow the bars to cool to room temperature, then refrigerate for at least 8 hours to set the structure before slicing into 24 squares.