Step 1: Preheat your oven to 350°F (175°C) and line an 8×8 inch baking pan with parchment paper, leaving an overhang on the sides for easy removal.
Step 2: In a medium bowl, combine graham cracker crumbs, 1/4 cup sugar, and 6 tbsp melted butter. Press the mixture firmly into the bottom of the prepared pan and bake for 8-10 minutes. Let it cool slightly.
Step 3: In a large mixing bowl, beat the softened cream cheese, 1/2 cup granulated sugar, and 1/4 cup brown sugar until smooth and creamy.
Step 4: Add the pumpkin puree, vanilla extract, cinnamon, ginger, and nutmeg. Mix until well combined. Add eggs one at a time, mixing on low speed just until incorporated.
Step 5: Pour the pumpkin cheesecake batter over the prebaked crust and spread it evenly. Bake for 30 minutes.
Step 6: While the cheesecake is baking, prepare the topping by mixing the chopped pecans, 1/2 cup brown sugar, and 3 tbsp melted butter in a small bowl.
Step 7: After the 30-minute bake, carefully sprinkle the pecan mixture over the top of the cheesecake. Return to the oven and bake for an additional 15-20 minutes or until the center is set.
Step 8: Remove from the oven and allow to cool to room temperature. Refrigerate for at least 4 hours (ideally overnight) before slicing into bars.