Combine the graham cracker crumbs and sugar in a mixing bowl, then pour in the melted butter and stir until the mixture resembles wet sand. Press this mixture evenly into the bottom of a greased 9x13 inch baking pan to form the crust. Bake at 350°F (175°C) for 8-10 minutes until lightly golden, then remove and let cool slightly.
In a large bowl, beat the softened cream cheese until smooth and creamy, using a whisk or an electric mixer. Add the pumpkin puree, sugar for the filling, and mix until well combined, creating a thick, orange-tinted mixture.
Add the eggs one at a time to the pumpkin mixture, beating well after each addition, until the batter is smooth and slightly fluffy. Then, stir in the cinnamon, ginger, cloves, and salt, ensuring the spices are evenly distributed and the mixture is fragrant.
Pour the pumpkin filling over the pre-baked crust, spreading gently with a spatula so it’s smooth and even. Place the pan in the oven and bake for 30-35 minutes, or until the center is just set and a toothpick inserted in the middle comes out clean.
Once baked, turn off the oven and open the door slightly to allow the bars to cool gradually for about 15 minutes. Then, transfer the pan to a wire rack and let cool completely before refrigerating for at least 2 hours or overnight. This helps the filling firm up and develop its full flavor.
Cut the chilled pumpkin cheesecake into squares, revealing the layered crust and smooth, spiced filling. Serve directly from the fridge for a firm, creamy texture, and enjoy the cozy aroma and rich flavor with each bite.
