Preparation

• 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 well combined. Press firmly into the bottom of the prepared pan.
• In a large mixing bowl, beat the softened cream cheese and granulated sugar until smooth and creamy. Add the eggs one at a time, mixing well after each. Stir in the vanilla extract.
• Reserve 1 cup of the cheesecake mixture and spread the remaining batter evenly over the crust layer.
• In a separate bowl, combine the reserved cheesecake batter with the pumpkin puree, brown sugar, pumpkin pie spice, ground cinnamon, and ground nutmeg. Mix until smooth.
• Spread the pumpkin mixture evenly over the cheesecake layer, swirling the two layers together for a marbled effect.
• Bake for 35 to 40 minutes or until the center is just set. Avoid overbaking.
• Allow to cool completely at room temperature, then refrigerate for at least 3 hours before slicing.
• Use the parchment paper overhang to lift the bars out of the pan and cut into 9 bars.