Pumpkin Cheesecake Bars

18 to 24 (2 1/2 cups) gingersnap crumbs

 

1 cup canned pumpkin puree

 

1/4 cup butter, melted

4 eggs

 

3/4 cup plus 2 tablespoons granulated sugar

1/2 teaspoon ground cloves

2 teaspoons cinnamon

 

1 teaspoon ground ginger

 

3 (8-ounce) packages cream cheese, softened

 

1 teaspoon vanilla

 

1/2 cup firmly packed brown sugar

• 1
  Preheat the oven to 325 degrees F. Crush the gingersnaps in a food processor or by putting them in a heavy Ziplock bag and beating and rolling them with a rolling pin. Combine the crumbs, butter, 2 tablespoons sugar, and 1 teaspoon cinnamon. Press the mixture firmly into a 9 x 13-inch pan. Using the bottom of a glass, continue to press the crumbs into a compact crust.
• 2
  Blend the cream cheese, 3/4 cup granulated sugar, brown sugar, pumpkin, eggs, 1 teaspoon cinnamon, ginger, cloves and vanilla until creamy and smooth.
• 3
  Pour the cream cheese mixture into the prepared crust and bake for 55 to 60 minutes, until just set in the center. Let cool on a rack for at least 60 minutes in the pan. Leave the cheesecake in the pan and chill in the refrigerator for at least 6 hours, or overnight. Cut into 24 slices.