Pumpkin Cheesecake Bars w/ Gingersnap Crust

I poked around for some cheesecake tips and have included them throughout the recipe. These are great for the holiday because they are best with an overnight rest in the fridge to set, so you’re already ahead by making them the day before a holiday.

I baked them in a 9x9" pan. You can also do the same thing in a 9” springform pan, like a traditional cheesecake. I read that leaving a baking sheet or roasting pan with water in it, on the rack below the cheesecake in the oven, makes for a humid environment for the cheesecake, and results in less cracking on top. Lastly, you want it to cool down slowly, and those directions are noted in the recipe.

Any leftovers will keep covered in the fridge for a week.