Preheat your oven to 350°F (175°C). In a mixing bowl, combine graham cracker crumbs, granulated sugar, and melted butter until evenly moistened. Press this mixture firmly into the bottom and slightly up the sides of a 9-inch springform pan to create a sturdy base. Bake for 7 minutes, then remove from the oven and lower the temperature to 325°F (160°C).

In a large mixing bowl, use an electric mixer to beat the room temperature cream cheese until it's smooth and creamy, about 2-3 minutes. Scrape down the sides of the bowl, then slowly add granulated sugar while continuing to mix until fully combined. Blend in vanilla extract, pure pumpkin, pumpkin pie spice, and cinnamon, mixing until the filling is homogenous and velvety.

In a separate bowl, whisk the large eggs until slightly frothy. Gradually add the eggs to the creamy filling mixture, mixing on low speed just until combined—avoid overmixing to prevent air bubbles.

Gently tap the mixing bowl on the counter to release any trapped air bubbles. Pour the luxurious filling into the pre-baked crust, using a spatula to smooth the top evenly.

Place the springform pan in the preheated oven and bake the Pumpkin Cheesecake at 325°F (160°C) for 40 minutes. After this time, reduce the temperature to 250°F (120°C) and continue baking for an additional 45 minutes.

Once baked, turn off the oven and leave the cheesecake inside for 30 minutes with the door closed. After that, crack the oven door open for an additional hour of cooling time. Finally, bring the cheesecake to room temperature for 3-4 hours before covering it and refrigerating for at least 6 hours, or overnight if you can resist!