Pumpkin Cheesecake Bars

You cant really replace pumpkin pie on Thanksgiving but this dessert would be a good addition to your dessert table. Thank you Lifes Ambrosia

2 cups crushed gingersnap crumbs
4 tablespoons butter, melted
2 (8oz) packages of cream cheese, softened
1/3 cup sugar
1/3 cup sour cream
1 teaspoon of vanilla
2 large eggs
1 cup pumpkin puree
1 teaspoon cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/4 cup brown sugar
1/2 cup all purpose flour
1/4 cup cold unsalted butter cut into pieces
caramel sauce

• Preheat oven to 400 degrees.
• Line a 8″x8″ glass pan with foil, be sure to cover the sides, you are going to use this to lift the cheesecake out of the pan.
• Combine the melted butter and gingersnap crumbs and press into the bottom of the pan. 
• Cook for 10 minutes. Remove and set aside.
• In a bowl beat softened cream cheese until smooth. 
• Beat in sugar, sour cream, vanilla, eggs, pumpkin, cinnamon, nutmeg and cloves. 
• Beat until smooth and creamy. 
• If you end up with lumps you can transfer the mix to a food processor and pulse a couple of times until smooth.
• Pour mixture onto gingersnap crust.
• In another bowl combine flour and brown sugar. 
• Using a pastry cutter cut cold butter into the mixture until crumbly.
• Sprinkle mixture over the top of the cheesecake. 
• Bake for 40 - 50 minutes or until the center is set i.e if a knife inserted comes out mostly clean 
• Allow to cool on a cooling rack for about 40 minutes. 
• Cover and refrigerate until chilled through, about 2 hours.
• Cut, drizzle with caramel sauce and serve