1. Preheat your oven to 325°F (160°C). Line a 9×9-inch baking pan with parchment paper, leaving some overhang for easy removal.
2. In a medium bowl, combine the Biscoff cookie crumbs and melted butter. Stir until the mixture resembles wet sand.
3. Press the crumb mixture firmly and evenly into the bottom of the prepared pan to form the crust. Use the bottom of a glass or measuring cup to pack it down tightly. Set aside.
4. In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy, about 2-3 minutes. This step reminds me of sitting on a flour-dusted stool next to Nonna Rosa, who always emphasized patience for the perfect texture.
5. Add the granulated sugar and continue beating until well combined.
6. Mix in the pumpkin puree, eggs, and vanilla extract until fully incorporated and smooth.
7. Stir in the cinnamon, ginger, nutmeg, cloves, and a pinch of salt. These spices are the heart of the pumpkin flavor, evoking the harvest celebrations I loved as a child.
8. Pour the cheesecake filling over the prepared crust, smoothing the top with a spatula.
9. Bake for 45-50 minutes, or until the edges are set but the center still has a slight wobble. The bars will firm up as they cool.
10. Remove from the oven and let cool to room temperature, then refrigerate for at least 4 hours or overnight. This chilling step is key for that perfect sliceable texture.
11. Once chilled, lift the bars out using the parchment overhang and cut into 12 squares. Serve with whipped cream or a sprinkle of extra Biscoff crumbs if you like.

My favorite tip? When baking with kids, make this a shared project—my daughters love stirring the filling and pressing the crust, and it makes the final dessert taste even more special.