Pumpkin Cheesecake Bars with Gingersnap Crust

Combine the ground gingersnaps with butter and sugar and add to prepared pan.

Press the crumbs in to compact it tightly.

Add the softened cream cheese to the bowl of a stand mixer fitted with the paddle attachment and mix on low to cream.

Add the sugar and mix on low again, then scrape down the sides.

Add the eggs to combine.

Pour the batter on top of the crust, spread it out, and gently tap on the counter to remove any air bubbles.

Combine pumpkin puree with spices and pipe onto the cheesecake batter.

Swirl with a knife, then bake until set. Cool completely in the fridge.