Preheat your oven to 350°F. Grease a 9x9 inch baking pan and line it with parchment paper.

Crush the graham crackers into fine crumbs using a food processor.

Mix the crumbs with melted butter and brown sugar until combined.

Press the mixture firmly into the bottom of the prepared pan and bake for 10 minutes. Let it cool while you prepare the cheesecake filling.

In a large bowl, beat the cream cheese, sugar, and cornstarch until smooth.

Add pumpkin puree, sour cream, vanilla, and pumpkin pie spice. Mix until combined.

Beat in the eggs one at a time until just combined.

Pour the batter over the cooled crust and bake for 42-45 minutes until the center is slightly jiggly.

Let the cheesecake cool completely, then chill in the fridge for at least 6 hours.

In a pot, melt the butter over medium heat until it turns golden brown and smells nutty.

Let the browned butter cool until solid but still soft.

In a mixing bowl, beat the brown butter until pale and fluffy.

Add cold cream cheese and beat until combined.

Sift in powdered sugar and beat until fluffy.

Carefully lift the cheesecake out of the pan using the parchment paper.

Spread the frosting over the cheesecake and swirl with a spoon.

Drizzle with salted caramel sauce and sprinkle with chopped pecans and extra pumpkin pie spice if desired.

Cut into squares using a hot knife for clean slices.

Now, enjoy these irresistible pumpkin cheesecake bars with your loved ones!