Preparation Steps

• Preheat your oven to 350°F (175°C). Line an 8x8-inch baking pan with parchment paper, leaving an overhang for easy removal.
• In a medium bowl, combine the graham cracker crumbs, 0.25 cup granulated sugar, and melted butter. Press the mixture firmly into the bottom of the prepared pan. Bake for 10 minutes, then remove and let cool slightly.
• In a large mixing bowl, beat the softened cream cheese and 0.5 cup granulated sugar until smooth and creamy. Add the eggs one at a time, mixing well after each addition, then stir in the vanilla extract.
• Divide the cheesecake batter in half. To one half, add the pumpkin puree and pumpkin pie spice, whisking until completely combined.
• Pour the plain cheesecake batter over the cooled crust. Spoon dollops of the pumpkin cheesecake batter on top, then use a butter knife to gently swirl the two batters together to create a marbled effect.
• Bake for 35-40 minutes, or until the edges are set and the center is just slightly jiggly. Let the bars cool completely at room temperature, then refrigerate for at least 2 hours before slicing and serving.