Bourbon Pumpkin Cheesecake Bars

Directions:

1. Preheat grill for indirect grilling to 350°F.
2. Butter and a 9x13-inch baking pan and line the bottom of pan with parchment, leaving extra along the long sides to help lift out the bars.
3. Pulse the crushed gingersnaps and toasted pecans in a food processor into fine crumbs.
4. Add brown sugar, salt, and butter and pulse until blended and crumbs are moistened.
5. Press the crumbs evenly into the bottom of your prepared pan.
6. Place pan in grill and grill for about 8 minutes.
7. Remove and cool completely on wire racks. Keep grill on.
8. Beat cream cheese until smooth.
9. Beat in eggs one at a time.
10. Add brown sugar, vanilla, salt, and spices until just combined.
11. Stir in pumpkin and sour cream until smooth.
12. Pour over cooled crust and tap lightly on the counter to remove air bubbles.
13. Place pan back on grill and bake for 30 to 40 minutes until pumpkin has just set at the center; check at 20 minutes and turn pan front to back if necessary.
14. Remove and cool completely on wire racks before cutting.

To Serve:

1. Run a knife along the edge of the pan and use the parchment to lift bars out of pan and onto cutting board.
2. Cut into 2-inch squares.
3. Bars may be kept in the refrigerator in an air-tight container for up to three days.