Instructions

• Adjust an oven rack to the lower-middle position and preheat the oven to 350°F (180°C) (160°C for a fan oven).
• Line an 8×8-inch (20×20 cm) baking pan with parchment paper, leaving an overhang on two opposite sides for easy removal.
• Place 1 ½ cups gingersnap cookie crumbs (about 24 cookies) in a food processor and pulse to fine crumbs. Add 5 tablespoons (65 g) melted unsalted butter and ¼ cup (50 g) packed light brown sugar; pulse until the crumbs are evenly moistened.
• Press the crumb mixture firmly and evenly into the bottom of the prepared pan using the back of a spoon or the bottom of a measuring cup to form the crust.
• Bake the crust for 7 minutes. Remove from the oven and set the pan on a wire rack to cool while you make the fillings. Reduce the oven temperature to 325°F (165°C).
• In the bowl of a stand mixer fitted with the paddle attachment (or using a hand mixer), beat 16 ounces (450 g) softened cream cheese on high speed for 4–5 minutes, until completely smooth and fluffy.
• Add ½ cup (100 g) granulated sugar and 1 tablespoon (7 g) all-purpose flour to the cream cheese. Mix on medium speed until fully incorporated and smooth.
• Add 85 g full‑fat sour cream, 1 large egg, 1 egg yolk, and 1 teaspoon (5 ml) pure vanilla extract to the cream cheese mixture. Mix on medium‑low speed just until combined, scraping the sides and bottom of the bowl once or twice to ensure everything is incorporated. Do not overmix.
• Transfer a small portion of the cheesecake mixture to a separate small bowl and set it aside for topping (reserve enough to make several small dollops across the finished bars).
• Pour the remaining cheesecake mixture onto the cooled crust and spread it into an even layer with a spatula or spoon.
• In a medium bowl, whisk together ¾ cup (170 g) pumpkin puree, ½ cup (100 g) packed light brown sugar, and ½ cup (120 ml) heavy whipping cream until smooth.
• Whisk in 1 large egg and 1 teaspoon pure vanilla extract to the pumpkin mixture until just combined.
• Add 2 tablespoons all-purpose flour and 2 teaspoons pumpkin pie spice to the pumpkin mixture; stir until no dry streaks remain.
• Gently pour the pumpkin mixture over the cheesecake layer and smooth it into an even layer.
• Use a clean spoon to drop the reserved cheesecake mixture in small dollops over the pumpkin layer. Use a toothpick or the tip of a sharp knife to swirl the dollops through the pumpkin layer to create a marbled effect.
• Bake the bars at 325°F (165°C) for 50–55 minutes, until the edges are set and the center still has a slight jiggle.
• Turn off the oven, crack the oven door, and let the pan cool inside the oven for about 20 minutes to cool gradually.
• Remove the pan from the oven and let the bars cool to room temperature on a wire rack. Then refrigerate for at least 4 hours or overnight to fully chill and set.
• Use the parchment overhang to lift the bars from the pan, place on a cutting board, and slice into 16 squares. Serve chilled.