Easy pumpkin cheesecake bars in an 8 inch square pan for a smaller serving.
Start by making the graham cracker crust.
Make the cheesecake layer next. Remove a cup of the plain cheesecake batter and set aside.
Then, make the pumpkin batter. Spread it over the crust in the pan.
Dollop the reserved plain cheesecake batter and create swirls. Bake, let cool, and refrigerate before slicing and serving.