Preheat your oven to 350°F (175°C). In a medium bowl, combine graham cracker crumbs, granulated sugar, and melted butter until it resembles damp sand. Press the mixture into the bottom of a 9-inch springform pan and bake for 7 minutes.

Reduce oven temperature to 325°F (163°C). In a large mixing bowl, beat the cream cheese until smooth. Gradually add granulated sugar, mixing until creamy.

Stir in the vanilla extract, pure pumpkin, pumpkin pie spice, and cinnamon into the cream cheese mixture until fully combined.

Lightly beat the eggs in a separate bowl, then add gradually to the mixture, mixing on low speed until combined, being careful not to overmix.

Gently tap the bowl against the countertop for 30-45 seconds to release air bubbles. Pour the cheesecake batter over the crust and smooth the top.

Bake at 325°F (163°C) for 40 minutes. Lower the temperature to 250°F (121°C) and bake for another 45 minutes. Turn off the oven and let the cheesecake cool inside for 30 minutes.

Allow the cheesecake to come to room temperature for about 3-4 hours, then chill in the refrigerator for at least 6 hours or overnight.