Creamy Pumpkin Cheesecake Bars

Instructions:

1. Preheat oven to 350°F (175°C) and line an 11x7 inch baking dish with parchment paper, leaving an overhang on the sides.
2. Combine graham cracker crumbs, sugar, and melted butter. Press firmly into the bottom of the dish and bake for 8–10 minutes until golden.
3. In a large bowl, beat softened cream cheese and granulated sugar on medium-low speed until smooth.
4. Add vanilla extract and two eggs one at a time, mixing only until just combined to avoid incorporating excess air.
5. In a separate bowl, combine pumpkin puree, brown sugar, cinnamon, ginger, nutmeg, and one egg. Mix until smooth.
6. Pour the cream cheese mixture over the pre-baked crust. Spoon the pumpkin mixture on top and use a toothpick or skewer to create a swirl pattern.
7. Prepare the streusel by mixing flour, brown sugar, cold cubed butter, and cinnamon until crumbly. Sprinkle evenly over the cheesecake layer.
8. Bake for 40–50 minutes until the edges are set but the center still has a slight jiggle.
9. Allow to cool completely at room temperature, then refrigerate for at least 4 hours before slicing into 16 bars.