Prepare the Crust

1. Preheat the oven. Preheat the oven to 350°F. Line the bottom of a 9-inch springform pan with parchment paper and lightly grease the bottom and sides.
2. Make the crust. In a medium bowl, combine the graham cracker crumbs, melted butter, granulated sugar, and cinnamon. Stir until the crumbs are evenly moistened.
3. Bake the crust. Press the mixture firmly into the bottom of the prepared pan, extending it about 1 inch up the sides. Bake for 7–8 minutes, then transfer to a wire rack to cool while preparing the filling.

Prepare the Cheesecake

1. Reduce the oven temperature. Lower the oven temperature to 325°F.
2. Mix the pumpkin ingredients. In a medium bowl, whisk together the eggs, pumpkin puree, half-and-half, vanilla extract, and pumpkin pie spice until combined. Set aside.
3. Beat the cream cheese and sugars. In the bowl of a stand mixer fitted with the paddle attachment, beat the softened cream cheese, granulated sugar, and brown sugar on medium-low speed until smooth and creamy, about 3–4 minutes. Scrape down the sides and bottom of the bowl as needed.
4. Combine the filling. With the mixer on low speed, gradually add the pumpkin mixture to the cream cheese mixture. Mix just until smooth and combined, scraping down the bowl as needed. Avoid overmixing.
5. Fill the crust. Pour the cheesecake filling into the cooled graham cracker crust and smooth the top with a spatula.
6. Bake. Place the cheesecake on the center rack and bake at 325°F for approximately 60 minutes. The edges should be set, but the center should still have a slight wobble when the pan is gently moved.

Cool and Chill

1. Cool in the oven. Turn off the oven and crack the door open slightly, leaving the cheesecake inside for 1 hour to cool gradually.
2. Finish cooling. Remove the cheesecake from the oven and let it cool on a wire rack until no longer warm, approximately 30–60 minutes.
3. Refrigerate. Cover and refrigerate for at least 6 hours, preferably overnight, until completely chilled and set.
4. Serve. Run a thin knife around the inside edge of the springform pan if needed, then carefully release and remove the ring. Slice and serve with whipped cream, if desired.