Preheat the oven to 325°F (160°C). Grease a 9 x 13-inch (22 x 33 cm) baking dish with nonstick spray. Place a 12-inch (30 cm) sheet of parchment paper in the baking dish crosswise to create a sling.
2. Step
In a food processor, pulse the gingersnap cookies until finely ground. Add to a large bowl with the melted butter and mix to combine. The cookie crumbs should look like wet sand.
3. Step
Transfer the cookie crumb mixture to the prepared baking dish and press against the bottom in an even layer. Place in the freezer while you make the filing.
4. Step
In a large bowl, beat the cream cheese and sugar and beat with an electric hand mixer on medium speed until smooth. Add the eggs, 1 at a time, and continue beating until fully combined. Add the flour and mix until just incorporated.
5. Step
Transfer 1 cup of the cheesecake batter to a small bowl and set aside.
6. Step
To the remaining batter, add the pumpkin purée and pumpkin pie spice. Mix on medium speed until fully incorporated.
7. Step
Pour the pumpkin batter over the chilled crust, then dollop the reserved cheesecake batter on top. Using a toothpick, swirl the plain batter into the pumpkin batter to create a marbled effect.
8. Step
Bake for 35–40 minutes, or until the batter is just set and the center still jiggles slightly. Let cool at room temperature for 30 minutes, then transfer to the refrigerator to chill for 3 hours before serving.
9. Step
Use the parchment paper to lift the bars from the baking dish, then cut into 12 pieces.
