Crush the gingersnap cookies into fine crumbs using a food processor or by placing them in a plastic bag and pounding with a rolling pin.
Mix the cookie crumbs with melted butter until evenly combined and crumbly.
Press this mixture firmly into the bottom of a 9x13 inch baking dish to form an even crust. Use the back of a spatula to help flatten and pack the crust tightly.
Bake the crust in a preheated oven at 175°C (350°F) for 8-10 minutes until fragrant and slightly golden. Remove from the oven and let cool slightly while preparing the filling.
In a large bowl, beat the softened cream cheese with granulated sugar using a mixer until smooth and creamy, about 2-3 minutes.
Add canned pumpkin, eggs, vanilla extract, ground cinnamon, ginger, and nutmeg to the cream cheese mixture. Mix on low speed until all ingredients are well combined and the filling is smooth, about 2 minutes.
Pour the pumpkin cheesecake filling over the cooled crust, spreading it out evenly with a spatula to fill all corners and create a smooth surface.
Bake the bars in the oven at 175°C (350°F) for 40-45 minutes until the edges are set and the center jiggles just slightly when gently shaken.
Remove the baking dish from the oven and let the bars cool in the pan for at least 2 hours to allow them to set fully.
Once cooled, chill the bars in the refrigerator for a couple of hours or overnight before slicing into squares.
Slice into squares, serve chilled, and optionally top with whipped cream or a sprinkle of cinnamon for an inviting presentation.
