Pumpkin Cheesecake Bars

Crust

1. Preheat oven to 325 degrees. Line a 9×13 baking pan with heavy-duty tin foil. Grease with nonstick baking spray.
2. Add the gingersnaps in a food processor and pulse until the cookies are crumbs. You can also put the gingersnap cookies in a storage bag and smash them with a rolling pin.
3. Add the melted butter and stir until the gingersnaps crumbs are thoroughly coated with butter.
4. Pour the crumbs into the prepared baking pan and press it into the bottom of the pan.
5. Place the pan in the fridge to chill while preparing the cheesecake filling.

Cheesecake Filling

1. Add in the cream cheese and flour to a large mixing bowl. Beat with a hand mixer on medium until creamed.
2. Add the pumpkin puree and beat until incorporated.
3. Add in the granulated sugar and brown sugar. Beatuntil completely incorporated. Scrape the sides and bottom of the bowl and mix again to avoid any lumps of cream cheese in your batter.
4. Add in the eggs one at a time. Mix each egg completely before adding the next. Also scrape down the bowl after adding each egg.
5. Add in the vanilla, cinnamon, and pumpkin pie spice. Beat until incorporated.
6. Pour the cheesecake filling into the chilled crust.
7. Place in the oven at 325 degrees and let bake for 45 minutes or until done. To make sure the cheesecake is done, give it a wiggle. It should slightly jiggles in JUST the center.
8. Let cool to room temperature and place in the fridge to chill overnight.
9. Slice and serve.