Preheat the oven to 350°F. Prepare an 8’’ baking tray with parchment paper.

Mix the ingredients for the crust until a crumbly consistency. Place it into the prepared baking tray, press it down with your fingers evenly.

Bake it for 8-10 minutes or until lightly golden. Set aside.

Combine the cream cheese and sugar using an electric hand mixer until smooth. Then add pumpkin puree, ground cinnamon, and pumpkin spice. Mix to combine.

Add the eggs and gently use a spatula or a hand mixer to combine. Don’t over-whisk, or you’ll be adding undesired air to the batter will make the cheesecake end up with cracks when baked.

Pour the batter on top of the crust, shake the cheesecake onto the counter to release any bubble it could have inside.

Bake for 30-35 minutes or until it is almost set in the middle. A slightly jiggly cheesecake will make a softer and airy texture at the end. The cheesecake will be set entirely once chilled. Turn off the oven and leave it there with the door closed for 10 minutes. Then open the door a few inches and leave it there until the oven is at room temperature. Leave the cheesecake to cool before refrigerating it.

Place the cheesecake in the fridge for at least an hour to chill.

To serve, divide it into 9 pieces or bars and garnish with some fresh whipped cream on top.