Preheat the oven to 350°F (175°C). In a mixing bowl, combine graham cracker crumbs and sugar, then pour in the melted butter. Mix until the crumbs are evenly coated and the mixture resembles wet sand. Press this mixture firmly into the bottom of a parchment-lined baking pan to form an even crust. Bake for 10 minutes until slightly golden, then remove and set aside.
In a large bowl, beat the softened cream cheese until smooth and creamy, about 2 minutes. Gradually add the sugar and continue beating until well incorporated and fluffy.
Mix in the eggs one at a time, ensuring each is fully blended before adding the next. The mixture should become smooth and slightly fluffy.
Stir in the pumpkin puree along with the ground ginger, cinnamon, cloves (if using), and salt. Mix until the filling is uniform, with a rich, orange hue and a smooth texture.
Pour the pumpkin cheesecake filling over the pre-baked crust, spreading it evenly with a spatula. Tap the pan gently on the counter to remove air bubbles and settle the filling.
Bake the bars in the oven for 40 minutes, or until the filling is set around the edges but still slightly jiggly in the center. The top will start to puff and turn a light golden color.
Remove the pan from the oven and let the bars cool completely in the pan on a wire rack. Once cooled, refrigerate for at least 2 hours or until fully chilled and firm.
Slice the chilled cheesecake into bars using a sharp knife, cleaning the blade between cuts for clean edges. Serve chilled to enjoy the smooth filling with a crisp crust.
