Instructions
- Preheat the oven to 325°F. Line a 9×9-inch baking pan with parchment paper, leaving overhang on sides.
- Make the crust. Mix cookie crumbs, sugar, cinnamon, and melted butter until evenly moistened. Press firmly into the bottom of the pan. Bake for 8 minutes. Let cool slightly.
- Make the cheesecake base. Beat cream cheese and sugar until smooth and creamy. Add eggs one at a time, mixing after each. Mix in vanilla and sour cream until silky.
- Make the pumpkin mixture. In a separate bowl, whisk pumpkin puree, brown sugar, spices, and flour until smooth. Stir in 1 cup of the cheesecake batter to lighten it.
- Assemble & swirl. Pour half the plain cheesecake batter over the crust. Spoon the pumpkin mixture on top. Add the remaining cheesecake batter. Use a knife to swirl for a marbled effect.
- Bake 50-60 minutes, until edges are set and center jiggles slightly. Cool to room temp, then chill at least 4 hours or overnight.
- Slice into bars using a sharp knife (wipe between cuts). Drizzle with salted caramel and top with whipped cream + crushed gingersnaps.
