What do you get when you cross pumpkin with cheesecake and gingersnaps? The best day ever! Creamy, with warm and toasty fall flavors and and a spicy gingersnap crust, these pumpkin cheesecake bars are the perfect make-ahead Thanksgiving dessert.
Preheat the oven to 350 degrees and generously grease a 13x9 inch pan. Line the pan with parchment so the sides have the parchment over-hanging the edges (this will help with removing the bars from the pan).
Pour on top of the cooled crust and smooth the top. Tap the pan once or twice down on the counter to release air bubbles and place in a large roasting pan or sheet tray with a lip. Place the roasting pan in the oven and pour boiling water around the pan, about halfway up the sides if your pan is deep enough.