Let’s get baking! Follow these steps, and you’ll have a batch of delicious bars ready to share (or not!).

1. Preheat your oven to 350°F. Line a 9×13 inch baking pan with parchment paper, leaving some overhang for easy removal.
2. In a medium bowl, combine the graham cracker crumbs, melted butter, and granulated sugar. Press this mixture firmly into the bottom of the prepared pan to form the crust.
3. Bake the crust for 10 minutes. Remove from oven and let it cool while you prepare the filling.
4. In a large mixing bowl, beat the cream cheese until smooth and creamy. Add in the canned pumpkin puree, brown sugar, pumpkin pie spice, and vanilla extract. Mix until fully combined.
5. Add the eggs one at a time, beating well after each addition until the mixture is smooth.
6. Pour the cheesecake mixture over the cooled crust, spreading it evenly.
7. In a separate bowl, mix together the chopped pecans, flour, light brown sugar, and melted butter for the topping. Sprinkle this pecan mixture evenly over the cheesecake layer.
8. Bake for 40-45 minutes, or until the center is set and the pecan topping is golden brown.
9. Allow the bars to cool completely in the pan before lifting them out using the parchment overhang. Slice into squares and serve.

Tip from the Trenches: I like to chill the bars in the fridge for a couple of hours before slicing. It makes for cleaner cuts and a firmer texture.