Swirled Pumpkin Cheesecake Bars: Baked

Instructions:

1. Preheat your oven to 325°F (160°C). Line your 9x9 pan with parchment paper, leaving an overhang on two sides for easy removal.
2. Combine graham cracker crumbs, 75g sugar, and melted butter. Press the mixture firmly into the bottom of the pan.
3. Bake the crust for 8–10 minutes until it smells nutty and toasted. Set aside to cool slightly.
4. Beat the softened cream cheese and 100g sugar until smooth and airy. Mix in the vanilla and one egg just until combined.
5. In a separate bowl, whisk together pumpkin puree, brown sugar, pumpkin pie spice, and the second egg until the mixture is a uniform, deep orange.
6. Pour the cream cheese batter over the warm crust and smooth the top with a spatula.
7. Dollop the pumpkin mixture on top in about 8–10 small mounds.
8. Using a wooden skewer, gently drag the toothpick through the pumpkin dots in a figure-eight motion until the colors blend into a marbled pattern.
9. Bake for 30–35 minutes until the edges are set, but the center still has a slight jiggle.
10. Remove from the oven and cool completely on a wire rack.
11. Refrigerate for at least 4 hours (or overnight) to ensure clean, sharp edges when slicing.