Crush graham crackers into fine crumbs and combine with sugar and melted butter. Press this mixture evenly into the bottom of a springform pan to create the crust. Bake at 350°F (175°C) for 10 minutes to set the crust, then remove and let cool slightly.
In a large mixing bowl, beat the softened cream cheese until smooth and creamy, about 2-3 minutes. Add sugar and continue to beat until well combined and fluffy.
One at a time, beat in the eggs, ensuring each is fully incorporated before adding the next. The mixture should be smooth and slightly glossy.
Stir in the canned pumpkin until fully blended, creating a vibrant orange batter. Add cinnamon, ginger, nutmeg, and salt, mixing until the spices are evenly distributed.
Pour the pumpkin filling over the baked crust, spreading it into an even layer with a spatula. Tap the pan gently on the counter to release air bubbles.
Bake the cheesecake at 350°F (175°C) for about 55 to 60 minutes, or until the edges are set but the center still slightly jiggles when gently shaken. The top should be lightly browned.
Turn off the oven and leave the cheesecake inside with the door slightly ajar for about 1 hour, allowing it to cool gradually. Then, remove from the oven and cool completely at room temperature, before refrigerating for at least 4 hours or overnight.
Run a knife around the edge of the cheesecake before releasing the springform pan to prevent cracks and for a clean presentation.
Slice the pumpkin cheesecake with a sharp knife, serve on plates, and enjoy the creamy, spiced dessert that captures the flavors of fall.
