Pumpkin Cheesecake Bars

Directions

1. Position a rack in the center of the oven and preheat to 350°F. Line a 13x9-inch baking dish with parchment paper, leaving an overhang on the two long sides. Lightly coat the parchment with cooking spray.
2. In a food processor, process the gingersnap cookies until they become fine crumbs, about 45 seconds. Add the melted butter, 2 tablespoons sugar, pumpkin pie spice, and salt, then pulse until the mixture looks like wet sand, about 30 seconds more. Transfer to the prepared dish and press firmly into an even layer using your hands or the bottom of a measuring cup.
3. Bake the crust until deep golden brown, 10 to 12 minutes. Place the dish on a wire rack and let cool slightly. Reduce the oven temperature to 325°F.
4. In the bowl of a stand mixer fitted with the whisk attachment (or using a hand mixer), beat the cream cheese on medium-high speed until smooth. Add 3/4 cup sugar, sour cream, and vanilla, and beat until smooth. Scrape down the sides of the bowl. Add the eggs one at a time, beating well after each addition.
5. Spread the pumpkin puree on a large plate and press with paper towels to remove as much moisture as possible. Transfer the dried puree to a medium bowl. Scoop 3/4 cup of the cheesecake batter into the bowl with the pumpkin, add the remaining pumpkin pie spice, and whisk until combined.
6. Pour the remaining cheesecake batter over the cooled crust and spread evenly. Drop spoonfuls of the pumpkin batter in about 8 dollops across the top. Use the back of a fork or a spoon to swirl the batters together 6 to 7 times, creating a marbled pattern.
7. Bake until the top looks dry, the edges are lightly browned, and the center still jiggles slightly, about 30 minutes. Transfer to a wire rack and let cool for 10 minutes. Then refrigerate until fully set, at least 1 hour or up to 24 hours.
8. Use the parchment overhang to lift the bar out of the dish and place on a cutting board. Slice into squares and serve.