Mix graham cracker crumbs and sugar in a bowl, then stir in melted butter until the mixture resembles wet sand. Press this evenly into the bottom of a greased 9x13-inch baking pan to form the crust.
Bake the crust in a preheated oven at 350°F (175°C) for 10 minutes until just set and fragrant. Remove from oven and let it cool slightly while preparing the filling.
In a large mixing bowl, beat softened cream cheese and sugar with an electric mixer until smooth and creamy, about 2-3 minutes. This creates a rich, fluffy layer for the filling.
Add the pumpkin puree to the cream cheese mixture and beat until fully combined, creating a vibrant, thick pumpkin layer.
Crack in the eggs one at a time, beating well after each addition. The mixture should become smooth and slightly aerated.
Mix in cinnamon, ginger, nutmeg, and salt until fragrant and evenly distributed, giving the filling warm, spicy notes.
Pour the pumpkin mixture over the cooled crust, spreading evenly with a spatula. Smooth the top for a uniform appearance.
Bake in the oven at 350°F (175°C) for about 35-40 minutes, or until the edges are set and a toothpick inserted in the center comes out clean.
Remove from the oven and let the bars cool completely in the pan on a wire rack before refrigerating for at least 2 hours to allow the layers to set fully.
Slice into squares, serve chilled or at room temperature, and enjoy the creamy, spiced pumpkin cheesecake bars with a graham cracker crust.
