Prepare the Crust

1. Preheat Oven: Preheat your oven to 325°F (165°C). Grease a 9-inch springform pan with butter and line the bottom with parchment paper.
2. Mix the Crust: In a medium bowl, combine the graham cracker crumbs, melted butter, brown sugar, and cinnamon. Stir until everything is well mixed and the crumbs are evenly coated with butter.
3. Form the Crust: Press the mixture into the bottom of the prepared pan, ensuring it’s compact and even. Use the back of a spoon to press down firmly.
4. Bake the Crust: Bake the crust for 10 minutes, or until it’s lightly golden. Once done, remove from the oven and set aside to cool while you prepare the filling.

Make the Pumpkin Cheesecake Filling

1. Beat the Cream Cheese: In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and creamy, about 2 minutes.
2. Add Pumpkin and Sugar: Add the pumpkin puree and granulated sugar to the cream cheese, beating until fully combined.
3. Add the Eggs and Spices: Beat in the eggs one at a time, mixing well after each addition. Then, add the vanilla extract, cinnamon, nutmeg, ginger, and salt, and mix until smooth.
4. Pour the Filling into the Crust: Carefully pour the cheesecake filling onto the cooled graham cracker crust. Smooth the top with a spatula to make sure it’s even.
5. Bake the Cheesecake: Bake the cheesecake in the preheated oven for 50-60 minutes. The edges should be set, but the center may still have a slight jiggle. If it looks like it’s browning too quickly, you can cover the top loosely with foil.
6. Cool the Cheesecake: Turn off the oven and let the cheesecake sit in the oven for 1 hour. Afterward, remove it and allow it to cool completely on a wire rack.
7. Chill the Cheesecake: Once cooled, refrigerate the cheesecake for at least 3 hours (or overnight) to allow it to fully set.

Prepare the Caramel Sauce

1. Melt the Butter: In a medium saucepan, melt the butter over medium heat.
2. Add Brown Sugar and Cream: Stir in the brown sugar and heavy cream, and bring the mixture to a simmer. Allow it to cook for about 3-4 minutes, whisking constantly, until the caramel thickens slightly.
3. Finish the Sauce: Remove from heat and stir in the vanilla extract and a pinch of salt. Let the caramel cool to room temperature before drizzling over the cheesecake.

Assemble the Cheesecake

1. Remove from Springform Pan: Once the cheesecake has fully chilled, carefully release it from the springform pan and transfer it to a serving platter.
2. Drizzle with Caramel: Generously drizzle the cooled caramel sauce over the top of the cheesecake, letting it cascade down the sides. You can reserve a little for serving alongside the cheesecake.
3. Garnish (Optional): If you like, sprinkle a touch of cinnamon or chopped nuts (such as pecans or walnuts) on top for extra flair.