Preheat your oven to 325°F (160°C).

In a bowl, mix graham cracker crumbs, melted butter, and sugar until combined. Press this mixture into the bottom of a 9-inch springform pan.

Bake for 10 minutes, then set aside to cool.

In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth.

Gradually add the sugar and continue mixing until well incorporated.

Mix in the pumpkin puree, followed by the eggs one at a time.

Finally, stir in the vanilla extract, cinnamon, nutmeg, ginger, and salt.

Pour the filling over the cooled crust and bake in the preheated oven for 60 minutes.

Once baked, turn off the oven and crack the door open, allowing the cheesecake to cool gradually.

Once it reaches room temperature, refrigerate for at least 4 hours, preferably overnight.