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Mix together the gingersnap crumbs melted butter and 3 tbsp sugar.
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Press firmly into the bottom of the parchment lined 9x9 inch baking pan. Bake at 350 degrees F for 10 minutes.
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Cream together the cream cheese, 1/3 cup sugar, vanilla extract and pumpkin puree until smooth.
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Beat in the egg.
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Beat in the sour cream and spices.
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Pour over the prepared crust and bake for 25-35 minutes at 300 degrees F until the center sets and no longer jiggles.
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To ensure even baking you can place the baking pan into a larger baking pan and fill half way up with boiling water. This may slow down the cooking process and require a little extra baking time but the cheesecake will bake more evenly from the edges to the center.
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Cool completely before cutting into bars and serving. Store in the refrigerator or freeze until needed.
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I either pre-cut them into bars and freeze them in airtight containers with each one nestled inside a paper muffin tin liner to easily pluck out as many as you need to thaw at a time. I also freeze an entire batch, uncut, in case I need larger servings to serve as a decadent dessert for unexpected dinner guests.
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If you want to drizzle them with chocolate, just melt together 1/2 cup chocolate chips with a couple of tablespoons of whipping cream in a double boiler or in the microwave. This can be done before freezing or when you serve them.