Easy Pumpkin Cheesecake Bars

Instructions:

1. Line a 9x9 inch baking pan with parchment paper, leaving an overhang on the sides for easy removal.
2. Combine ginger snap crumbs, melted butter, and sugar until the mixture resembles wet sand.
3. Firmly press the crust mixture into the bottom of the pan using the bottom of a measuring cup.
4. Pre-bake the crust at 350°F (175°C) for 8 minutes to create a moisture barrier, then remove and let cool slightly.
5. Beat the softened cream cheese and sugar on medium-high until completely smooth and fluffy.
6. Mix in the pumpkin puree, vanilla extract, and pumpkin pie spice until the color is uniform.
7. Reduce mixer to the lowest setting and add eggs one at a time, mixing just until combined to prevent surface cracking.
8. Pour the pumpkin filling over the pre-baked crust and spread evenly.
9. Bake for 35-40 minutes or until the edges are set but the center still has a slight jiggle.
10. Allow bars to cool to room temperature, then refrigerate for at least 4 hours before slicing into 20 squares.