Combine Graham cracker crumbs and sugar in a bowl, then pour in melted butter and mix until the crumbs are evenly coated and resemble wet sand.
Press the crumb mixture evenly into the bottom of a lightly greased 9x13-inch baking pan to form the crust. Use the back of a spatula to smooth and compact it firmly.
Bake the crust in a preheated oven at 350°F (175°C) for 8-10 minutes until fragrant and slightly golden. Remove from oven and let cool slightly while preparing the pumpkin layer.
In a large bowl, whisk together pumpkin puree, sugar, cinnamon, nutmeg, and ginger until smooth and fragrant.
In a separate bowl, beat the softened cream cheese until creamy and smooth, then add sugar and vanilla, mixing until combined.
Gradually add the eggs one at a time to the cream cheese mixture, mixing on low speed after each addition until fully incorporated.
Pour the cream cheese mixture over the cooled crust, smoothing the top with a spatula for an even layer.
Select a spoon or small scoop to gently dollop the pumpkin mixture over the cheesecake layer. Use a skewer or knife to swirl the pumpkin into the filling to create a marbled effect.
Bake the assembled bars in the oven at 350°F (175°C) for about 25-30 minutes, until the edges are slightly puffed and the center is just set.
Allow the bars to cool completely in the pan on a wire rack, then refrigerate for at least 2 hours or until chilled and firm.
Slice into squares, serve chilled, and enjoy the soft, layered texture with a flavorful pumpkin and cheesecake swirled finish.
