For the crust: Preheat the oven to 350° F and line an 8” pan with foil or parchment paper. 

In a medium bowl, stir together the graham cracker crumbs, sugar, salt, cinnamon, and ginger. 

Add the melted butter and mix to combine. 

Transfer the mixture to the prepared pan and press the crust into an even layer on the bottom of the pan. 

Bake the crust for 8 minutes. Remove from oven and let cool on a wire rack while you prepare the cheesecake. 

For the cheesecake layer: Place the white chocolate in a small microwave safe bowl. Heat it in 20-second intervals, stirring between each interval, until completely melted. Take care to not let the white chocolate scorch. Allow to cool slightly before adding to the cheesecake. 

In a medium bowl, beat the cream cheese and granulated sugar using a hand mixer on medium speed until fully combined. 

Add the egg, cooled white chocolate, and vanilla to the cream cheese mixture and mix to combine. 

Pour the cream cheese mixture over the cooled crust and smooth it into an even layer. 

Bake for 20-22 minutes, or until the center is just barely set. Place the cheesecake on a wire rack and allow it to cool completely before adding the pumpkin layer. 

For the pumpkin layer: In a medium bowl, beat the vanilla pudding and half-and-half on medium speed for 2 minutes, or until thickened.

Add the pumpkin pie mix, pumpkin pie spice, and vanilla extract, and whisk to combine. 

Spread the pumpkin mixture over the cheesecake layer. 

Place the pan in the fridge to chill for at least 6 hours, preferably overnight. 

For nice clean cuts, run a sharp nonserrated knife under hot water and wipe it clean with a paper towel in between each slice. 

(Optional) I like to decorate these pumpkin cheesecake bars with a swirl of freshly whipped cream, but feel free to top them however you like.