Pumpkin Butter Swirl Cheesecake Bars Fall Baking Bliss

Instructions:

1. Line a 9x13 inch baking pan with parchment paper, leaving an overhang.
2. Combine graham cracker crumbs, melted butter, and sugar. Press firmly into the bottom of the prepared pan.
3. Bake the crust for 8 minutes at 350°F (175°C) for a more stable base. Let cool. (Skip for no-bake crust.)
4. Beat cream cheese and sugar until smooth and creamy. Beat in eggs one at a time, then stir in sour cream and vanilla extract. Don't overmix!
5. In a separate bowl, combine pumpkin butter, cinnamon, ginger, and cloves.
6. Pour the cheesecake filling over the crust. Dollop the pumpkin butter mixture evenly over the cheesecake filling.
7. Use a toothpick or skewer to gently swirl the pumpkin butter into the cheesecake filling. Be careful not to over-swirl.
8. Bake at 350°F (175°C) for 35-40 minutes, or until the edges are set but the center still jiggles slightly.
9. Turn off the oven and leave the cheesecake bars in the oven with the door ajar for 1 hour. Then, remove from the oven and cool completely at room temperature. Cover and refrigerate for at least 3 hours, or preferably overnight.
10. Lift the cheesecake bars out of the pan using the parchment paper overhang. Cut into 16 even bars. Garnish as desired.