Pumpkin Cheesecake Bars with Gingersnap

Instructions:

1. Combine gingersnap crumbs, melted butter, and sugar in a medium bowl until the mixture resembles wet sand.
2. Press the crumb mixture firmly into the bottom of a parchment-lined 9x9 inch square baking pan, ensuring there are no visible gaps.
3. Bake the crust at 350°F (175°C) for 8 minutes, then remove from the oven and let cool slightly.
4. In a mixer, beat softened cream cheese and 100g granulated sugar until smooth. Mix in vanilla extract and two eggs one at a time until just combined.
5. In a separate bowl, whisk pumpkin puree, light brown sugar, pumpkin pie spice, and one egg until the mixture is glossy.
6. Spread the cream cheese batter evenly over the pre-baked gingersnap crust.
7. Dollop 8-10 spoonfuls of the pumpkin mixture onto the cream cheese layer.
8. Use a toothpick or skewer to gently drag the pumpkin batter through the cream cheese batter to create a marbled swirl effect.
9. Bake for the remaining cook time until the edges are set but the center still has a slight jiggle.
10. Allow the bars to cool completely, then chill in the refrigerator for 4 hours before slicing into 20 squares.