1-First, preheat your oven to 350°F (175°C) and line a 9×13-inch baking pan with foil, then grease it lightly. This step sets you up for success by making sure the bars release easily later.

2-Once that’s done, crush 15 whole rectangular graham crackers into fine crumbs and mix them with 1/4 cup granulated sugar and 8 tablespoons melted unsalted butter.

3-Press this mixture firmly into the pan to form the crust, then bake it for 10-15 minutes until it’s golden and smells amazing. Let it cool while you work on the filling. In one bowl, whisk together 1 1/4 cups pumpkin puree, 1 1/2 teaspoons pumpkin pie spice, 1 1/2 teaspoons ground cinnamon, and 1 tablespoon all-purpose flour until smooth.

4-In another bowl, beat three 8-ounce packages of full-fat cream cheese with 1 2/3 cups granulated sugar until creamy. Add 1 1/2 teaspoons pure vanilla extract, 1/2 cup full-fat sour cream, and 1/8 teaspoon salt, then mix in 3 large eggs one at a time. Take 1 1/2 cups of this cream cheese mixture and blend it into the pumpkin bowl.

5-Alternate scooping the plain cream cheese mixture and the pumpkin mixture over the cooled crust. Use a knife to gently swirl them together without cutting into the crust for that marbled look. Bake for 35-45 minutes until the edges set and the center jiggles a bit. Let it cool at room temperature, then chill in the fridge for several hours.