Start by preheating your oven to 350°F. In a medium bowl, combine the graham cracker crumbs, melted butter, and sugar. Mix until everything is evenly coated and resembles wet sand.

Press the mixture firmly into the bottom of your prepared baking pan, creating an even layer. Bake the crust for 8–10 minutes, then set it aside to cool slightly.

While the crust cools, beat the cream cheese in a large mixing bowl until it’s smooth and creamy. Add the granulated sugar and brown sugar, then mix until well combined.

Next, beat in the pumpkin puree, eggs, vanilla extract, and spices. Finally, sprinkle in the flour and mix just until combined.

Pour the creamy pumpkin cheesecake mixture over the cooled crust, spreading it into an even layer. If you want a swirl effect, you can reserve a small portion of the plain cheesecake mixture to dollop on top, then use a toothpick to create swirls.

Bake the bars in your preheated oven for 40–45 minutes, or until the center is set but still slightly jiggly. The edges will be lightly golden.

Remove from the oven and let the bars cool in the pan for about an hour. Then, transfer them to the refrigerator to chill for at least 3 hours (overnight is even better!).

Once the bars are fully chilled, lift them out of the pan using the parchment paper and place them on a cutting board.

Slice into 12 squares or bars. Add your favorite toppings and enjoy every creamy, spiced bite!