Set your oven to 325°F. Prepare a 9×13-inch baking dish by spraying it with non-stick spray or lining it with parchment paper for easy removal.

2. Prepare the Crust

In a medium bowl, mix the graham cracker crumbs and melted butter until evenly combined. Press this mixture firmly into the bottom of the prepared dish, ensuring an even layer. Bake for 10–12 minutes, then remove from the oven and let it cool.

3. Make the Cheesecake Batter

In a large mixing bowl, beat the cream cheese until completely smooth. Gradually add the sugar and vanilla extract, mixing well until fully combined. Add the eggs one at a time, beating gently after each addition to avoid overmixing.

4. Layer the Cheesecake and Pumpkin Batter

Pour half of the cheesecake batter over the cooled crust, spreading it evenly. In the remaining batter, fold in the pumpkin purée and pumpkin pie spice, stirring until well incorporated. Carefully pour this pumpkin layer over the plain cheesecake layer, creating a two-tone effect.

5. Bake the Bars

Bake for 40–50 minutes, or until the edges are set but the center is slightly jiggly. Avoid overbaking, as the cheesecake will continue to firm up while cooling.

6. Cool and Chill

Let the bars cool on a wire rack, then cover and refrigerate for at least 3 hours or overnight for best results. This allows the flavors to meld and enhances the creamy texture.

7. Serve and Enjoy

Once fully chilled, slice into 16 bars. If desired, top each with a dollop of whipped cream before serving. Enjoy these delicious pumpkin pie cheesecake bars as a delightful fall treat!