Step 1: Preheat your oven to 325°F (165°C) and line an 8×8 inch baking pan with parchment paper, leaving an overhang on two sides for easy removal.
Step 2: In a medium bowl, combine graham cracker crumbs, 1/4 cup sugar, and melted butter. Press firmly into the bottom of the prepared pan.
Step 3: Bake the crust for 10 minutes, then remove from the oven and let cool while you prepare the filling for the pumpkin cheesecake bars recipe.
Step 4: In a large bowl, beat the softened cream cheese, 1/2 cup sugar, and brown sugar until smooth and creamy, about 2-3 minutes.
Step 5: Add the pumpkin puree, vanilla extract, pumpkin pie spice, and salt. Mix until fully combined and orange in color.
Step 6: Add the eggs one at a time, beating on low speed just until combined. Do not over-mix.
Step 7: Pour the filling over the cooled crust and smooth the top with a spatula.
Step 8: Bake for 40-45 minutes, or until the edges are set and the center has a slight jiggle.
Step 9: Allow the bars to cool to room temperature in the pan, then refrigerate for at least 6 hours or overnight before slicing.