Preheat your oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper, leaving a slight overhang on two sides for easy removal. Lightly grease the parchment paper.

In a medium bowl, combine graham cracker crumbs, granulated sugar, and cinnamon. Stir in melted butter until the mixture resembles wet sand. Press firmly into the bottom of the prepared pan. Bake for 8-10 minutes, then allow to cool slightly.

In a large bowl, beat the softened cream cheese until smooth. Gradually add granulated sugar and brown sugar, mixing until fully incorporated. Add eggs one at a time, mixing well, then stir in vanilla extract.

Add pumpkin puree, cinnamon, nutmeg, cloves, ginger, and a pinch of salt to the cream cheese mixture. Mix until smooth, being careful not to overmix.

Pour the cheesecake filling over the crust and spread evenly. Tap the pan gently to remove air bubbles.

Bake for 35-40 minutes, until edges are set and the center is slightly jiggly. Avoid overbaking.

Allow the bars to cool to room temperature, then cover and refrigerate for at least 4 hours or overnight to set.

Lift the bars using the parchment overhang, cut into squares, and serve plain or with whipped cream and a sprinkle of cinnamon.