Preheat your oven to 350°F (175°C) and line a 9x13 inch baking pan with parchment paper.

In a medium bowl, combine graham cracker crumbs, melted butter, and granulated sugar. Press this mixture firmly into the bottom of the prepared pan to form a crust.

In a large mixing bowl, beat the softened cream cheese until smooth. Gradually add brown sugar, mixing well after each addition.

Add the pumpkin puree, eggs, vanilla extract, cinnamon, nutmeg, ginger, and salt. Mix until fully combined and smooth.

Pour the cheesecake mixture over the crust in the pan, spreading it evenly.

Bake in the preheated oven for 35-40 minutes or until the edges are set and the center is slightly jiggly.

Remove from the oven and let cool at room temperature for 30 minutes, then refrigerate for at least 1.5 hours before cutting into bars.