Preheat your oven to 325°F (163°C).

In a mixing bowl, combine crushed graham crackers, ¼ cup of sugar, and melted butter. Stir until the mixture resembles wet sand. Press this mixture firmly into the bottom of an 8x8-inch baking pan to form a crust.

In another bowl, beat the softened cream cheese with the remaining sugar until smooth. Add in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract, and blend until creamy.

In another bowl, mix the canned pumpkin with the maple syrup and pumpkin pie spice until well combined.

Spoon half of the cheesecake filling over the crust in the baking pan. Then, dollop half of the pumpkin mixture on top. Repeat with the remaining filling and pumpkin, creating a marbled effect by swirling a knife gently through the mixtures.

Bake for about 45-55 minutes, or until the center is set and a toothpick comes out clean. Be cautious not to overbake.

Let the bars cool in the pan at room temperature before transferring them to the fridge to chill for at least 4 hours—or overnight for the best results!

Once chilled, slice into squares and enjoy your delicious marbled pumpkin maple cheesecake bars!