In a medium bowl, combine graham cracker crumbs, sugar, and melted butter. Mix until the crumbs are fully coated and resemble wet sand.

Press the mixture firmly into the bottom of your prepared pan to create an even crust.

Bake the crust for 8-10 minutes or until lightly golden. Set aside to cool slightly.

In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth.

Add ½ cup of the sugar and mix until combined.

Add one egg at a time, mixing well after each addition. Then stir in the vanilla extract. Set aside ¾ cup of this cheesecake mixture for swirling.

Make the Pumpkin Layer

In a separate bowl, combine the pumpkin puree, remaining ½ cup of sugar, cinnamon, nutmeg, ginger, and cloves. Mix until smooth.

Add the remaining cheesecake mixture to the pumpkin mixture and stir until combined.

Pour the pumpkin cheesecake mixture over the prepared crust and spread it evenly.

Dollop spoonfuls of the reserved plain cheesecake mixture on top of the pumpkin layer.

Use a knife or skewer to create swirls by dragging it through the dollops, forming a marbled pattern.

Bake for 35-40 minutes or until the center is just set and the edges begin to pull away from the sides of the pan.

Allow the bars to cool completely at room temperature, then transfer to the refrigerator to chill for at least 2 hours (or overnight for best results).

Once fully chilled, lift the bars out of the pan using the parchment overhang and slice into squares.

Serve as is or top with a dollop of whipped cream for an extra treat!