Pumpkin Spice Cheesecake Bars for 16

Instructions:

1. Combine gingersnap crumbs, melted butter, and sugar in a bowl. Press the mixture firmly into the bottom of a parchment-lined 9x9 pan using the bottom of a measuring cup until tightly packed and level.
2. Bake the crust at 350°F (175°C) for 8 minutes, then remove and let cool slightly.
3. Beat the softened cream cheese and sugar on medium-low speed until the mixture is smooth and pale.
4. Fold in the canned pumpkin puree, vanilla, and pumpkin pie spice.
5. Slowly incorporate the eggs one at a time, mixing only until just combined to avoid aeration.
6. Sift in the cornstarch and fold it in with a spatula until no white streaks remain.
7. Pour the filling over the pre-baked crust and bake at 325°F (160°C) for 35–40 minutes until the edges are set but the center still has a slight wobble.
8. Remove from the oven and cool completely at room temperature before transferring to the fridge to chill for 4 hours.