Preheat your oven to 350°F (175°C). In a mixing bowl, combine graham cracker crumbs and granulated sugar. Stir in melted butter until the mixture resembles wet sand. Press this mixture evenly into the bottom of a lined 9x13 inch baking pan to form the crust. Bake for 8-10 minutes, then remove and let cool slightly.
In a large mixing bowl, beat softened cream cheese and light brown sugar with an electric mixer until smooth and creamy, about 2-3 minutes.
Add canned pumpkin puree, eggs, ground cinnamon, ginger, nutmeg, cloves, and vanilla extract to the cream cheese mixture. Whisk or beat until fully combined and the mixture is smooth, about 2-3 minutes. The filling should be bright orange and velvety.
Pour the pumpkin cheesecake filling over the cooled crust, spreading it evenly with a spatula. Smooth the top so it’s flat and level.
Bake in the preheated oven for 25-30 minutes, or until the edges are set and the center has a slight jiggle. The filling may puff up a bit, and the surface will turn a deeper orange hue.
Once baked, remove from oven and transfer to a wire rack to cool completely. Refrigerate for at least 2 hours or until chilled and firm before slicing.
Cut into squares or bars with a sharp knife, creating clean, even pieces. Decorate with edible decorations like candy eyes or sprinkles for a festive look, if desired.
