In a large bowl, add cream cheese and sugar. Using a handheld mixer, mix on low until creamy.
With the mixer on low, add eggs, one at a time, until combined, scraping down the sides of the bowl as needed.
Pour half of the cream cheese mixture onto the crust. Use a spatula to smooth it into an even layer. Set in the freezer to chill for 10 minutes.
To the remaining cream cheese mixture, add the pumpkin puree and pumpkin spice. Mix on low to combine.
Carefully spoon the pumpkin mixture over the cream cheese mixture, smoothing into an even layer.
Bake 50-60 minutes or until cheesecake is slightly set around the edges and jiggly in the center.
Bring the bars to room temperature. Then, chill them in the refrigerator for 4 hours, up to overnight, before adding the topping.