In another bowl, combine the pumpkin puree, sugar, cinnamon, ginger, nutmeg, cloves, and vanilla extract. Stir until the mixture is smooth and fully combined.
5. Assemble the Layers:
Pour half of the cheesecake mixture onto the cooled crust and spread evenly.
Gently spoon the pumpkin mixture over the cheesecake layer, spreading it out evenly.
Top with the remaining cheesecake mixture, spreading it over the pumpkin layer.
6. Bake the Bars:
Bake for 40-45 minutes, or until the center is set and the edges are lightly browned.
Remove the pan from the oven and let the bars cool completely.
7. Chill and Serve:
Once cooled, refrigerate for at least 3 hours, or overnight, to allow the bars to set.
Use the parchment paper to lift the bars out of the pan, then slice them into squares.
Serve chilled and enjoy the rich, spiced, creamy layers!
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