Pumpkin Cheesecake Bars
"A big slice of cheesecake is too much after Thanksgiving dinner. Try these smaller nibbles with ramped-up spices, that golden pumpkin glow and the mellow flavor of brown sugar. And get sassy with the crust: instead of the (admittedly delicious) graham cracker crust you usually find under a cheesecake, try another cookie. Here, we used gingersnaps, but you might also like chocolate sandwich cookies for a rich taste that sets off the creamy pumpkin flavor...."
INGREDIENTS
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18 to 24 (2 1/2 cups) gingersnap crumbs
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1 cup canned pumpkin puree
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1/4 cup butter, melted
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4 eggs
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3/4 cup plus 2 tablespoons granulated sugar
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1/2 teaspoon ground cloves
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2 teaspoons cinnamon
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1 teaspoon ground ginger
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3 (8-ounce) packages cream cheese, softened
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1 teaspoon vanilla
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1/2 cup firmly packed brown sugar
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