A rich and creamy pumpkin cheesecake that’s perfect for fall and holiday gatherings, featuring warm spices and a buttery graham cracker crust.

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Preheat the oven to 325°F (163°C). Grease a 9-inch springform pan.
In a bowl, mix graham cracker crumbs, 1/4 cup sugar, and melted butter until combined. Press into the bottom of the prepared pan.
In a large bowl, beat cream cheese until smooth. Add 1 cup sugar and vanilla; beat until combined.
Add pumpkin puree, eggs, cinnamon, nutmeg, cloves, and flour. Beat until smooth and well mixed.
Pour the filling over the crust and smooth the top with a spatula.
Bake for 55-65 minutes, or until the center is set but still slightly jiggly.
Turn off the oven, crack the door, and let the cheesecake cool in the oven for 1 hour.
Refrigerate for at least 4 hours or overnight before serving.
Top with whipped cream if desired.