Pumpkin Cheesecake Bars for 24 Servings

Instructions:

1. Preheat oven to 350°F (175°C) and line a 9x9 inch baking pan with parchment paper, leaving an overhang on the sides.
2. Combine gingersnap crumbs, melted butter, and brown sugar in a bowl. Press the mixture firmly into the bottom of the pan.
3. Bake the crust for 8–10 minutes until toasted and nutty. Remove and let cool slightly.
4. In a large bowl, beat softened cream cheese and 100g granulated sugar until smooth. Mix in vanilla extract and 2 eggs one at a time on low speed.
5. In a separate bowl, whisk together pumpkin puree, 65g granulated sugar, pumpkin pie spice, cinnamon, and 1 egg until uniform.
6. Pour the cream cheese batter over the warm crust and smooth the top.
7. Drop spoonfuls of the pumpkin mixture over the cheesecake layer and swirl together using a knife in a figure-eight motion.
8. Bake for 30–35 minutes until edges are set but the center has a slight jiggle.
9. Cool completely in the pan, then refrigerate for at least 6 hours before slicing.