Preheat your oven to 350°F (175°C). Mix graham cracker crumbs and sugar in a bowl, then stir in melted butter until the crumbs are evenly coated. Press this mixture firmly into the bottom of a springform pan to form the crust, then bake for 10 minutes to set.
In a large bowl, beat the softened cream cheese until smooth and fluffy, using an electric mixer or whisk. Add pumpkin purée, sugar, and spices, then continue mixing until well combined and the mixture is smooth.
One at a time, beat in the eggs, making sure each is fully incorporated before adding the next. The filling should be creamy and slightly thickened.
Pour the pumpkin filling into the pre-baked crust, smoothing the top with a spatula. Place the springform pan on a baking sheet to catch any drips, then bake for about 60 minutes, or until the edges are set but the center still slightly jiggles.
Once baked, turn off the oven and crack the door open. Let the cheesecake cool gradually inside for about an hour, then refrigerate for at least 4 hours or overnight to set completely.
While the cheesecake cools, toast the pecans in a dry skillet over medium heat until fragrant and lightly golden, about 3-5 minutes. Let them cool slightly, then chop roughly.
Just before serving, sprinkle the toasted pecans evenly over the top of the chilled cheesecake for a crunchy garnish and added flavor.
Slice into generous pieces and enjoy this rich, creamy pumpkin cheesecake with a crunchy pecan topping. Its warm spices and smooth texture make it a perfect fall dessert.
