Hanging onto pumpkin season with these yummy Cream Cheese Pumpkin Bars:
24 ounces [678 g] cream cheese, at room temperature3 large eggs, at room temperatureAdjust an oven rack to the middle of the oven. Preheat the oven to 325°F [170°C]. Line a 9 by 13 in [23 by 33 cm] pan with parchment paper, leaving an overhang on two sides.Whisk together the graham cracker crumbs, granulated sugar, cinnamon, and ginger in a medium bowl. Add the melted butter and mix with a spatula until evenly incorporated.
Add the eggs one at a time, beating on low speed after each addition until just combined. Add the heavy cream, and mix on low speed until combined. Using a spatula, give the filling a couple of turns to make sure it is fully mixed.Pour the cream cheese filling over the cooled crust and use an offset spatula to smooth the top. Dollop the pumpkin pie filling over the top. Use the tip of a butter knife to swirl the pumpkin into the cream cheese batter, being careful not to cut into the crust.
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