Pumpkin Cheesecake Squares with Ginger

Instructions:

1. Combine gingersnap crumbs, melted butter, and brown sugar in a medium bowl until the mixture resembles wet sand.
2. Line a 9x9 inch square baking pan with parchment paper, leaving an overhang on the sides. Press the crumb mixture firmly into the bottom using the bottom of a measuring cup for a tight, even seal.
3. Place the pan in the freezer for 10 minutes to lock the crust in place.
4. Beat the softened cream cheese and granulated sugar on medium-high until the mixture is smooth and the sugar is fully incorporated.
5. Lower the speed and mix in the pumpkin puree, vanilla, cinnamon, ginger, cloves, and salt until fully combined.
6. Add eggs one at a time, mixing on low just until combined; stop the moment the yellow streaks vanish to avoid incorporating too much air.
7. Spread the batter evenly over the chilled crust.
8. Bake at 325°F (160°C) for 50–60 minutes.
9. Allow the cheesecake to cool and then chill in the refrigerator for at least 4 hours before slicing into 16 squares.