1-Getting started with Pumpkin Pie Cheesecake Bars is straightforward and fun, with steps that guide you from mixing to baking. Begin by preheating your oven to 350°F and preparing a 9×13-inch baking pan lined with foil and lightly greased for easy removal later.

2-First, make the crust by crushing 15 whole rectangular graham crackers finely and mixing them with 1/4 cup granulated sugar and 8 tablespoons melted unsalted butter. Press this mixture firmly into the prepared pan to form an even base.

3-Bake the crust at 350°F for 10-15 minutes until it’s golden and fragrant, then let it cool slightly on a wire rack. While that’s happening, prepare the filling by whisking together 1 1/4 cups pumpkin puree, 1 1/2 teaspoons pumpkin pie spice, 1 1/2 teaspoons ground cinnamon, and 1 tablespoon all-purpose flour in one bowl.

4-In a separate bowl, beat three 8-ounce packages of full-fat cream cheese with 1 2/3 cups granulated sugar until smooth. Add 1 1/2 teaspoons pure vanilla extract, 1/2 cup full-fat sour cream, and 1/8 teaspoon salt, mixing well. Then, beat in 3 large eggs one at a time until just incorporated to keep the batter airy.

5-Combine part of the cream cheese mixture with the pumpkin mixture and alternate spooning the two over the cooled crust. Gently swirl them with a knife without cutting into the crust for that beautiful marbled look. Bake at 350°F for 35-45 minutes until the edges are set and the center jiggles slightly, then cool completely on a wire rack before chilling in the refrigerator for at least 8 hours.