Instructions

• Preheat your oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper, leaving an overhang on the sides for easy removal of the bars.
• In a medium bowl, combine the graham cracker crumbs, granulated sugar, and melted butter until the mixture is well combined and resembles wet sand. Press this mixture firmly and evenly into the bottom of the prepared baking pan to form the crust layer.
• In a large mixing bowl, beat the softened cream cheese and granulated sugar until the texture is smooth and creamy, free of lumps. Add the eggs one at a time, mixing well after each addition. Then stir in the vanilla extract to complete the cheesecake batter.
• Reserve 1 cup of the cheesecake mixture and set aside. Spread the remaining larger portion of cheesecake batter evenly over the crust layer in the pan.
• In a separate bowl, combine the reserved 1 cup of cheesecake batter with the pumpkin puree, brown sugar, pumpkin pie spice, ground cinnamon, and ground nutmeg. Mix thoroughly until smooth and evenly blended.
• Carefully spread the pumpkin mixture evenly over the plain cheesecake layer. For a decorative marbled effect, gently swirl the two layers together using a knife or skewer.
• Place the pan in the preheated oven and bake for 35 to 40 minutes, or until the center is just set but still slightly jiggly. Avoid overbaking to maintain creamy texture.
• Remove the bars from the oven and allow them to cool completely at room temperature. Once cooled, refrigerate for at least 3 hours (or overnight) to set firmly before slicing.
• Use the parchment paper overhang to lift the cheesecake bars out of the pan. Cut into 9 bars. For clean slices, chill overnight and wipe the knife clean between each cut.