These Pumpkin Cheesecake Bars are made with a homemade graham cracker and a gingersnap crust.
Preheat oven to 350F. Combine graham crackers, gingersnaps, melted butter and 2 tbsp of granulated sugar in a small bowl. Mix with your hands or a fork.
Spread the crust into the bottom of a 9 x 9 inch pan. Bake for 15 minutes until the crust is slightly brown. Let cool for a couple of minutes.
Add cream cheese and 1/3 cup granulated sugar to a stand mixer with the paddle attachment. Cream for about 3-5 minutes until smooth and fluffy.
Add vanilla, pumpkin pie spice, salt and pumpkin. Mix on medium speed for about a minute until combined. Add in eggs and mix again until combined.
Pour the batter into the cooled crust. Bake at 350F for 30 minutes or until edges look firm and the middle can still giggle.
Allow the bars to cool and then place in the refrigerator to firm up. When ready to serve cut into 9 equal squares.
Serve with the fresh whipped cream on top of each square.