Pumpkin Swirl Cheesecake Bars

Preheat the oven to 325°F (170°C). Adjust an oven rack to the middle of the oven. Line a 9-by-13-inch (23-by-33-cm) pan with parchment paper, leaving a 1-inch (25-mm) overhang on the long sides of the pan.
In a medium bowl, whisk together the graham cracker crumbs, granulated sugar, cinnamon, and ginger. Add the melted butter and mix with a spatula until evenly incorporated.
Press the mixture onto the bottom of the prepared pan and bake until the crust is fragrant and a slightly darker shade of golden, about 10 minutes.
Remove the pan from the oven and let it cool. After the pan has cooled, wrap the outside sides of the pan in 2 layers of aluminum foil, with the shiny side facing out.

In a medium bowl, stir together the pumpkin, brown sugar, egg, maple syrup, cinnamon, ginger, nutmeg, and salt.

In the bowl of a stand mixer fitted with a paddle on medium speed, beat the cream cheese until light and completely smooth, 3 to 5 minutes. Scrape down the sides of the bowl often, making sure all the cream cheese has been incorporated and is silky smooth.
Add the granulated sugar and beat on medium speed until completely incorporated, stopping to scrape down the sides of the bowl as needed, 2 to 3 minutes.
Add the vanilla and salt and beat, still on medium speed, for 2 to 3 minutes.
Add the eggs, 1 at a time, beating on low speed after each addition until just combined. Pour in the heavy cream and mix on low speed until combined. Using a spatula, give the filling a couple of turns to make sure it is fully mixed.

Pour the cream cheese filling over the cooled crust and use an offset spatula to smooth the top.
Dollop the pumpkin pie filling over the top in 14 or 15 dollops. Use the tip of a table knife to swirl the pumpkin into the cream cheese batter, being careful not to cut into the crust. Bang the bottom of the pan on the counter a few times to help get rid of any air bubbles.
Bake the cheesecake until the center registers 150°F (65°C) on an instant-read thermometer and the outside edges are puffed and set but the center is still jiggly, 40 to 45 minutes. Turn off the heat, open the oven door just a crack, and let the cheesecake rest and cool in the warm oven for 30 minutes.
Transfer the pan to a wire rack and let cool. Once the cheesecake is completely cool, place a piece of parchment over the top of the pan (this helps keep condensation off the top of the cheesecake) and transfer it to the refrigerator. Let chill for at least 4 hours or preferably overnight.
Slice into bars and serve. The bars can be served cold or at room temperature but keep best in the refrigerator for up to 2 days.