Preheat the oven to 350 degrees F. Line a 9 x 13 baking pan with parchment paper (leave an overhang to be able to pull out these bars easily) and set aside.
In a bowl, combine the crust ingredients and mix until a thick dough forms. Press evenly into the bottom of the prepared 9 x 13 pan. Bake for 8 minutes, remove, allow to cool.
In another bowl, combine the cream cheese, (VERY important it is at room temperature for a smooth texture. Leave out for at least an hour before baking) sugar, salt, and vanilla. Beat with hand mixers until completely smooth and creamy. Add in the eggs, one at a time, and beat until each is combined.
Remove half of this mixture and pour on top of the prepared crust.
Add the canned pumpkin, cinnamon, and pumpkin pie spice to the remaining cheesecake mixture and stir until completely combined.
Careful not to combine the two layers, pour the pumpkin layer on top of the plain cheesecake layer. Bake for 30 minutes at 350 degrees F.