Preheat your oven to 325°F (165°C). Line a 9×9-inch baking pan with parchment paper, leaving an overhang for easy removal later.
Make the Crust:
In a bowl, mix the graham cracker crumbs, melted butter, and sugar until the crumbs resemble damp sand.
Press the mixture evenly into the bottom of the prepared pan. Use the bottom of a glass to pack it tightly. Bake for 8 minutes, then let it cool while you prepare the fillings.
Prepare the Cheesecake Layer:
Beat the cream cheese and sugar with a mixer until smooth and creamy (no lumps, please).
Add the eggs one at a time, mixing after each addition. Stir in the vanilla extract. Set aside.
Make the Pumpkin Layer:
In a separate bowl, whisk together the pumpkin puree, sugar, cinnamon, nutmeg, ginger, and the egg until smooth.
Layer the Bars:
Pour the cheesecake mixture over the cooled crust, spreading it out evenly.
Gently spoon the pumpkin mixture on top of the cheesecake layer and spread it out evenly. For a marbled effect, drag a knife through the layers in a swirling motion.
Bake the Bars:
Bake for 45–50 minutes, or until the center is set and doesn’t jiggle when gently shaken.
Cool and Chill:
Let the bars cool to room temperature in the pan, then refrigerate for at least 2 hours (overnight is even better).
Slice and Serve:
Use the parchment overhang to lift the bars out of the pan. Slice into squares or rectangles and serve chilled.
