Preparation Steps

• Preheat oven to 350°F (175°C). Line an 8x8 inch baking pan with parchment paper, leaving an overhang on the sides.
• For the crust: In a medium bowl, mix together graham cracker crumbs and granulated sugar. Pour in the melted butter and stir until combined. Press the mixture evenly into the bottom of the prepared baking pan.
• For the cheesecake filling: In a large bowl, beat the softened cream cheese until smooth. Add the granulated sugar and beat until well combined. Beat in the eggs one at a time, then stir in the vanilla extract.
• Pour the cheesecake filling over the crust and spread evenly.
• For the pumpkin pie layer: In a separate bowl, whisk together pumpkin puree, evaporated milk, brown sugar, pumpkin pie spice, and salt until smooth.
• Spoon the pumpkin pie mixture over the cheesecake layer. Use a knife or skewer to gently swirl the pumpkin mixture into the cheesecake for a marbled effect.
• Bake for 30-35 minutes, or until the edges are set and the center is slightly jiggly.
• Let the bars cool completely in the pan on a wire rack. Then, chill in the refrigerator for at least 2 hours before cutting and serving.