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