Rich and creamy cheesecake + classic pumpkin pie make these delicious dessert bars.
Preheat oven to 350F. Line a 9x13 pan with parchment paper and set aside.
Crust: mix the graham cracker crumbs, granulated sugar, and melted butter together until fully combined. Press the mixture onto the bottom of the prepared pan into an even layer. Using the bottom of a measuring cup helps with this. Set aside.
Cheesecake layer: in a bowl, beat the cream cheese and granulated sugar together until smooth and creamy, about a few minutes.
Add the flour and vanilla extract and beat until combined.
Add eggs in one at a time, beating after each addition, until just combined. Be sure that you don't overmix.
Gently fold in the sour cream using a spatula.
Pour the cheesecake batter over the crust and even it out using a spatula. Set aside.
Pumpkin layer: whisk together the pumpkin puree, sweetened condensed milk, cinnamon, nutmeg, clove, ginger, salt, and egg until thoroughly combined.
Gently pour the pumpkin batter over the cheesecake batter. You can use a spatula to break the fall of the pumpkin batter so that the layers don't mix too much.
Alternatively, don't use a spatula and allow the pumpkin batter to swirl into the cheesecake batter, creating a swirl effect.
Bake on the middle rack of oven for 40-50 minutes. The cheesecake will be done when the center still has a slight jiggle to it.
Turn the oven off and allow to cool in the oven for 1 hour. Then, remove from oven and allow to cool completely at room temperature. Transfer to the fridge to cool overnight. Slice into squares and serve.