1-First Steps: Prepping the Crust: Preheat your oven to 350°F and prepare a 9×13-inch pan by lining it with parchment paper and greasing it lightly. In a medium bowl, crush 15 whole rectangular graham crackers finely, then mix them with ¼ cup granulated sugar and 8 tablespoons of melted unsalted butter until it resembles wet sand.

2-First Steps: Prepping the Crust: Press this mixture firmly into the bottom of the pan to form a solid crust. Bake it for 10-15 minutes until it’s golden and fragrant, then let it cool slightly while you move on to the filling.

3-Next: Mixing the Filling: In a large bowl, whisk together 1 ¼ cups pumpkin puree, 1 ½ teaspoons pumpkin pie spice, 1 ½ teaspoons ground cinnamon, and 1 tablespoon all-purpose flour; set this aside. In another bowl, beat 24 ounces of full-fat cream cheese with 1 ⅔ cups granulated sugar until smooth.

4-Next: Mixing the Filling: Blend in 1 ½ teaspoons pure vanilla extract, ½ cup full-fat sour cream, and ⅛ teaspoon salt. Add 3 large eggs one at a time, mixing gently just until incorporated. Reserve 1 ½ cups of this cream cheese mixture and combine it with the pumpkin mixture for a swirled effect.

5-Assembling and Baking: Alternate dollops of the plain cream cheese filling and the pumpkin filling over the cooled crust. Gently swirl them together with a knife, being careful not to cut into the crust. Bake at 350°F for 35-45 minutes until the edges are set and the center is slightly jiggly.

6-Assembling and Baking: Once done, cool the bars completely on a wire rack, then chill them in the refrigerator for at least 8 hours. This step ensures the bars set properly and makes slicing easier. Remember, using full-fat ingredients helps with texture, and avoiding overbeating prevents cracks.