Pumpkin Swirl Cheesecake Squares | Family Foods

Ingredients

• 7 oz (200 g) ginger cookies (to make 2 cups/500 mL crumbs)
• 1 cup (250 mL) firmly packed brown sugar, divided
• ⅓ cup (75 mL) butter, melted
• 3 pkg plain, brick-style cream cheese, softened, divided (250 g/8 oz each)
• ¼ cup (60 mL) sugar
• 4 eggs, divided
• 2 tsp (10 mL) vanilla extract
• 1 cup (250 mL) canned pure pumpkin puree
• 1 tbsp (15 mL) pumpkin pie spice