Pumpkin Cheesecake Bars

Preheat oven to 350°F (175°C). Line a 9×13-inch pan with parchment paper, leaving some overhang on the sides for easy lifting later.
Combine graham cracker crumbs, melted butter, sugar, and salt in a bowl until the texture resembles wet sand. Press mixture firmly into the pan using the bottom of a measuring cup. Bake for 10 minutes until lightly golden and fragrant, then cool completely.
In a separate bowl, beat softened cream cheese and sugar with an electric mixer for 2 minutes until completely smooth. Add eggs one at a time, beating well after each. Mix in vanilla until incorporated. Set aside.
In another bowl, whisk pumpkin puree, sugar, eggs, pumpkin pie spice, cinnamon, nutmeg, and salt until smooth and evenly combined.
Pour the cream cheese mixture evenly over the cooled crust. Drop spoonfuls of the pumpkin mixture on top. Use a butter knife to gently swirl the two layers together — just a few passes for a marbled look.
Bake for 35–40 minutes, or until the edges are set and the center slightly jiggles when the pan is gently shaken. Avoid overbaking to prevent cracks.
Cool on the counter for 1 hour, then refrigerate for at least 3 hours or overnight until fully chilled and set.
Use the parchment overhang to lift the bars out of the pan. Slice into squares with a sharp knife, wiping the blade between cuts. Top with whipped cream and a sprinkle of cinnamon before serving.