Preheat oven to 350°F and line a 9x13-inch baking pan with parchment paper. Combine graham cracker crumbs, melted butter, and 1/4 cup sugar in a bowl. Press the mixture firmly into the prepared pan to create an even crust layer.

Beat softened cream cheese and 1 cup sugar together for three minutes until completely smooth and fluffy. Add eggs one at a time, mixing on low speed after each addition to avoid overmixing the filling.

Stir in vanilla extract, pumpkin puree, cinnamon, ginger, nutmeg, cloves, salt, and cornstarch until just combined. This pumpkin cheesecake bars recipe requires gentle folding to prevent air bubbles that cause cracking during baking.

Pour the pumpkin filling over the crust, spreading smoothly with a spatula. Bake for 50 minutes until the edges are set but the center still jiggles slightly when the pan is gently shaken.

Remove from the oven and let cool to room temperature on a wire rack for one hour. Transfer to the refrigerator for at least four hours, though overnight chilling produces the best texture and flavor development.

Cut into 16 equal portions using a sharp knife dipped in hot water between cuts. This prevents the filling from sticking and ensures clean edges on every piece.