Preheat your oven to 325°F (163°C). Line a 9×13-inch baking pan with parchment paper, leaving some overhang for easy removal later.
Prepare the Crust:
Mix Crust Ingredients: In a medium bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Mix until well combined and the crumbs are evenly coated.
Press Into Pan: Press the mixture evenly into the bottom of the prepared baking pan. Use the back of a spoon or the bottom of a glass to press it down firmly.
Bake: Bake for 10 minutes, then remove from the oven and set aside to cool slightly.
Prepare the Pumpkin Cheesecake Filling:
Beat Cream Cheese: In a large bowl, beat the cream cheese until smooth and creamy.
Add Sugar: Gradually add the granulated sugar and beat until well combined.
Add Pumpkin and Cream: Mix in the canned pumpkin, sour cream, and heavy cream until smooth.
Add Eggs: Add the eggs one at a time, beating well after each addition. Be sure not to overmix.
Add Flavorings: Mix in the vanilla extract, ground cinnamon, ground nutmeg, ground ginger, and salt until everything is evenly distributed.
Prepare the Swirl (Optional):
Mix Swirl Ingredients: In a small bowl, combine the canned pumpkin, granulated sugar, ground cinnamon, ground nutmeg, and ground ginger. Mix until smooth.
Assemble the Bars:
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