Preheat your oven to 350°F (175°C).

In a bowl, combine graham cracker crumbs, sugar, and melted butter. Mix until well blended; press the mixture into the bottom of a 9-inch springform pan.

Bake the crust for 10 minutes until set, then remove it from the oven and allow it to cool.

In a large mixing bowl, beat the softened cream cheese until smooth and creamy.

Gradually add sugar, mixing until well incorporated. Ensure there are no lumps!

Add the eggs, one at a time, blending well after each addition.

Stir in pumpkin puree, vanilla extract, cinnamon, nutmeg, ginger, and a pinch of salt. Mix until smooth and fully combined.

Pour the filling over the cooled crust and spread it evenly.

Bake for 60 minutes, or until the center is set but slightly jiggly.

Turn off the oven, crack the door open, and let the cheesecake sit for 1 hour.

Remove the cheesecake from the oven and cool on a wire rack before refrigerating for at least 4 hours, or overnight if possible.