Preheat your oven to 350°F (175°C). Combine the graham cracker crumbs, granulated sugar, and melted butter until it resembles damp sand. Press into the bottom of a 9-inch springform pan. Bake for 7 minutes and set aside to cool.

Lower the oven temperature to 325°F (163°C). Beat the cream cheese with an electric mixer on medium speed until smooth, about 2-3 minutes. Gradually add in the granulated sugar until incorporated and fluffy.

Add the vanilla extract, pure pumpkin, and pumpkin pie spice to the cream cheese mixture. Mix on low speed, ensuring everything is well combined.

In a separate bowl, beat the eggs until lightly frothy. Gradually mix the eggs into the cream cheese mixture until just combined.

Tap the bowl against the counter to release air bubbles. Pour the filling over the cooled crust, spreading it evenly.

Bake at 325°F (163°C) for 40 minutes, then reduce to 250°F (121°C) and bake for an additional 45 minutes. The center should be slightly jiggly but set.

Turn off the oven and leave the cheesecake inside with the door slightly ajar for about 1 hour to cool gradually.

Cool to room temperature, then refrigerate for at least 6 hours or overnight. Serve and enjoy with toppings of choice.