Step 1: Prepare the crust

• Preheat the oven to 350°F (175°C).
• In a medium bowl, mix graham cracker crumbs, sugar, and melted butter until combined.
• Press the mixture evenly into the bottom of a 9-inch springform pan. Use the back of a spoon to pack it tightly.
• Bake for 8–10 minutes until golden and set. Let it cool completely.

Step 2: Make the filling

• In a large mixing bowl, beat the cream cheese and sugar together until smooth and creamy.
• Add the brown sugar, pumpkin purée, eggs, egg yolk, heavy cream, and vanilla extract. Mix until well combined.
• Stir in cinnamon, nutmeg, ginger, and salt, ensuring the spices are evenly distributed.

Step 3: Assemble and bake

• Pour the pumpkin filling over the cooled crust, smoothing the top with a spatula.
• Place the springform pan on a baking sheet to catch any drips.
• Bake at 350°F (175°C) for 55–65 minutes, or until the edges are set and the center is slightly jiggly.

Step 4: Cool and chill

• Remove the cheesecake from the oven and let it cool at room temperature for 1 hour.
• Transfer to the refrigerator and chill for at least 4 hours, or overnight, to set completely.

Step 5: Serve and enjoy

• Remove the cheesecake from the springform pan. Slice and serve with whipped cream, caramel sauce, or a sprinkle of cinnamon.