Preheat your oven to 350°F (175°C) and line a 9x13-inch baking pan with parchment paper for easy removal.
Combine the graham cracker crumbs and melted butter in a mixing bowl, stirring until the crumbs are evenly coated and resemble wet sand.
Press the crumb mixture firmly into the bottom of the prepared pan, creating an even layer that covers the base.
Bake the crust for about 10 minutes until it is lightly golden, then set aside to cool slightly.
In a large mixing bowl, beat the softened cream cheese with an electric mixer or whisk until smooth and creamy.
Add sugar to the cream cheese and continue beating until well combined and fluffy.
Stir in the pumpkin puree along with cinnamon, ginger, nutmeg, and salt, mixing until the filling is smooth and fragrant.
One at a time, beat in the eggs until incorporated, ensuring the filling is well combined and slightly fluffy.
Pour the pumpkin cheesecake filling over the cooled crust, spreading it evenly with a spatula for a smooth surface.
Bake the assembled bars for 35-40 minutes, or until the edges are set and the center slightly jiggles when gently shaken.
Remove from oven and let the bars cool completely in the pan on a wire rack, allowing the filling to set fully.
Once cooled, cut into squares and serve. These bars can be chilled further for a firmer texture or enjoyed at room temperature for a softer, creamier bite.
