Line an 11” x 7” baking dish with parchment paper, which makes it easier to remove from the pan and cut into bars.
Break graham crackers at the perforated sections. Add pieces to a food processor, and pulse about 5-6 times until graham crackers are finely crushed.
Add the graham cracker crumbs to a bowl and mix in the brown sugar and melted butter. Firmly press the mixture into the parchment-lined dish
Bake crust for 10 minutes, and then remove it from the oven to cool.
Reduce oven temperature to 325°F.
In a large bowl, combine cream cheese, and sugar until fluffy using an electric hand mixer on medium speed. Add in the salt, flour,vanilla extract, and mix until combined. Add eggs in one at a time beating in-between each. Mixture will be smooth and fluffy.
In another large bowl, stir the pumpkin puree, and pumpkin pie spice. Add ¾ ofa cup of the fluffy cream cheese mixture to the bowl and combine.
To assemble these bars, spread 1 cup of cream cheese mixture over the cooled crumb topping. Use a rubber spatula to smooth it out. Alternate ¼ cup dollops of cream cheese mixture and pumpkin mixture to the pan creating alternating colors
Using a large wooden skewer, create swirled patterns throughout the mixture to create a pretty marbled effect
Bake for 45-50 minutes until set. Allow pan to cool on a baking wire rack for one hour. Cheesecake will continue to set as it cools. Refrigerate for 3 hours before cutting. Remove the bars from the pan using the parchment paper overhang before cutting them with a wet knife into 12 bars.
Serve with a dollop of COOL WHIP and a sprinkle of cinnamon before enjoying. Keep leftovers chilled