Prep the pan and oven. Heat the oven to 325°F (163°C). Line a 9x13-inch pan with parchment, leaving overhang on the long sides for easy lifting.

Make the crust. Stir graham crumbs, sugar, cinnamon, and salt. Add melted butter and mix until evenly moistened. Press firmly into the pan, creating an even layer with no gaps.

Par-bake the crust. Bake for 8–10 minutes until set and lightly fragrant. Let it cool slightly while you make the filling.

Beat the cream cheese. In a large bowl, beat cream cheese on medium speed for 2 minutes until smooth and fluffy. Scrape the bowl.

Add sugars and dry mix-ins. Beat in granulated sugar, brown sugar, cornstarch, and salt until smooth.

Blend in wet ingredients. Add sour cream and vanilla, mixing just to combine. Beat in eggs one at a time on low speed. Do not overmix—you want minimal air in the batter.

Set aside some batter. Pour about 1 1/2 cups of the plain cheesecake batter into a separate bowl. This will be your swirl layer.

Make the pumpkin layer. Stir pumpkin puree, cinnamon, ginger, nutmeg, and cloves into the larger portion of batter until smooth.

Assemble the bars. Pour the pumpkin batter over the crust and smooth. Dollop spoonfuls of the reserved plain batter over the top. Use a butter knife or skewer to gently swirl. Don’t overdo it—4–6 passes across the pan is enough.

Bake. Bake for 30–38 minutes, until the edges look set and the center has a slight jiggle. If it browns too quickly, tent lightly with foil.

Cool gradually. Turn off the oven, crack the door, and let the pan sit for 10 minutes. Then transfer to a rack and cool to room temperature.

Chill to set. Refrigerate at least 4 hours, preferably overnight. Lift out using the parchment, slice into bars, and serve.