In a medium bowl, combine graham cracker crumbs, sugar, cinnamon, and melted butter. Stir until well-coated and sandy. Press firmly into the bottom of a parchment-lined baking pan. Bake for 8 minutes, then let it cool slightly.

A well-packed crust prevents crumbling and gives the bars a beautiful foundation.

Beat softened cream cheese with sugar until smooth and fluffy. Add the egg and vanilla, mixing until creamy. Avoid over-mixing—too much air can cause cracks.

In another bowl, whisk pumpkin purée, brown sugar, egg, pumpkin spice, cinnamon, and cream until silky. This layer should be pourable but not runny.

Spread most of the pumpkin mixture over the cooled crust. Dollop spoonfuls of cheesecake batter on top, then alternate with small dollops of the remaining pumpkin mixture. Use a butter knife to gently swirl the two together for a marbled look.

Bake for about 35–40 minutes, or until the center is set but still slightly jiggly. Cool completely on the counter, then refrigerate for at least 2–3 hours to achieve clean slices.

Use a sharp knife to cut into neat squares. Wipe the knife between slices for crisp edges.