• Preheat oven to 350ºF. Line a 9x13 baking dish with parchment paper and allow some overhang on the sides.

Make the cheesecake layer:

• In a large bowl, beat together the cream cheese and granulated sugar until smooth. Then add the two eggs and vanilla extract and beat until combined. Set aside. There is no need to wash the beater yet because you will use it to make the blondie layer.

Make the pumpkin blondie layer:

• In a medium bowl, whisk together the flour, cornstarch, salt, baking soda, ground cinnamon, ground ginger, ground nutmeg, and ground cloves. Set aside.
• In a large bowl, beat together the melted butter and brown sugar until well combined. Then add the two eggs and beat until well combined. Add the pumpkin puree and vanilla extract and beat again until well incorporated.
• Add the flour mixture to the wet mixture and stir together until combined. Then stir in the chopped pecans, if using.
• Pour half of the blondie batter into the prepared pan. Then scoop on all of the cheesecake mixture in an even layer, spreading it with a spatula if necessary. Then pour the rest of the blondie batter over the cheesecake layer as evenly as possible.
• Bake for 40-50 minutes or until the top is set and an inserted toothpick comes out with only a few crumbs. Once done baking, let the bars cool in the pan for 10 minutes before using the parchment overhang to lift onto a wire rack. Let cool to room temperature or chill in the fridge before slicing and serving. Enjoy!