Start by making the crust.

Preheat the oven to 350ºF. Line a 9 x 13 baking dish with parchment paper. Leave a little extra on the ends so that you can pull the bars out of the pan.

In a medium sized mixing bowl, combine the graham cracker crumbs and brown sugar. Mix together until thoroughly combined.

Pour in the melted butter. Mix together until it begins to stick together and form a dough.

Take the crust mix and press it into the bottom of the 9x13 parchment lined dish. You want to press it into an even layer across the bottom.

Bake the crust for 8 minutes.

Remove from the oven and set it aside to cool.

In a large mixing bowl or the bowl of a stand mixer, begin making the cheesecake layer. Add the cream cheese, sugar, salt, and vanilla to the bowl.

Using either the stand mixer or an electric hand mixer, blend the cheesecake mix on low just until it is smooth. Don't overmix.

Once smooth, add in the eggs and one at a time. Beat the eggs in just until it is combined before adding the next egg.

Remove 1/3 of the mixture from the bowl and place it in a separate bowl. Set that separate bowl aside.

To the large mixing bowl, add the pumpkin, cinnamon, and pumpkin pie spice. Mix until just combined.

Pour the pumpkin mixture over the graham cracker crust.

Gently pour the reserved cheesecake mixture over the top. Careful not to mix the two layers.

With a toothpick or kabob skewer, gently swirl the cheesecake mix into the pumpkin mix. Careful not to overmix. You want it to be a swirl, not fully mixed together.

Place the baking dish in the oven and bake for 55-60 minutes or until the cheesecake is set.

Remove the cheesecake from the oven and allow it to cool completely to room temperature.

Place the baking dish in the refrigerator for 1-2 hours before slicing. Be sure it's at room temperature first.

Once cooled, remove from the refrigerator and pull the cheesecake out by the parchment paper overhand.

Cut the cheesecake into bars. You need to do this immediately after removing it from the refrigerator with a hot knife. The best way to do this is to run the knife under hot water, wipe off the water, and make your cut. Run the knife under hot water between each cut.

Serve them as is or topped with whipped cream.