1. Preheat your oven to 350 F (175 C). Lightly grease a 9×13-inch baking pan. For easier removal, line the pan with parchment paper, leaving an overhang on the sides.

2. In a medium bowl, combine the graham cracker crumbs, ¼ cup granulated sugar, and melted butter. Mix until the crumbs are evenly moistened and resemble wet sand. Press this mixture firmly and evenly into the bottom of the prepared baking pan. Bake the crust for 8-10 minutes, or until lightly golden. Remove from the oven and let it cool slightly while you prepare the filling.

3. In a large mixing bowl, using an electric mixer, beat the softened cream cheese on medium speed until smooth and creamy, about 2-3 minutes. Make sure there are no lumps.

4. To the cream cheese, add the pumpkin puree, ¾ cup granulated sugar, eggs, vanilla extract, cinnamon, nutmeg, ginger, and cloves. Beat on low speed until just combined and smooth. Be careful not to overmix. Scrape down the sides of the bowl as needed.

5. Pour the pumpkin cheesecake filling evenly over the partially cooled graham cracker crust in the baking pan. Gently tap the pan on the counter a few times to release any air bubbles. Bake for 45-50 minutes, or until the edges are set and the center jiggles only slightly when gently shaken.

6. Once baked, turn off the oven and leave the cheesecake bars inside with the oven door ajar for about 15 minutes. Then, remove the pan from the oven and let it cool completely on a wire rack at room temperature. Once cooled, cover the pan loosely with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, to allow the bars to set fully.