Preheat oven to 350 degrees and grease a 9-inch springform pan. Fill a large casserole dish with water and place it in the bottom of your oven.
First things first - let's start with the crust. In a large bowl mix together the graham cracker crumbs, melted butter, sugar, and cinnamon. After mixed together pour into prepared spring pan and push the mixture down with the back of a spatula. Make sure it's packed in there well. Place in the oven for 8 minutes, then remove and let cool.
While the crust is baking, get started on the filling. Firstly, using a stand or a handheld mixer and cream together the cream cheese and brown sugar. Take your time here and really let the sugar dissolve. Mix about 5 minutes.
In to the bowl of the mixer add in the pumpkin puree, cinnamon, nutmeg, ginger, vanilla, and salt. Mix until combined. Now, turn the speed of the mixer to low and crack in 1 egg at a time. Once all eggs are incorporated, add in the flour and mix for 10 seconds or until flour is mixed. Turn off the mixer.
Now that the crust is cooled, pour the pumpkin mixture into the pan and smooth out the top with a spatula.
Place cheesecake in the oven and bake for 60 minutes.
After baking time is done, turn off the oven and DO NOT OPEN THE DOOR. Let the cheesecake sit in the oven for an hour as the temperature drops. After the hour, remove from the oven and place in the fridge for 3 hours. Then try not to eat the entire cake by yourself in one sitting!
