Step 1

Preheat oven to 325°F.

Step 2

In a large bowl, combine cream cheese, granulated sugar and vanilla extract. Beat until well combined. Blend in eggs one at a time, until smooth.

Step 3

Remove 1 1/3 cups of the cheesecake batter and spread it into the bottom of the graham cracker crust; set aside.

Step 4

Add the pumpkin puree and pumpkin spice to the remaining cheesecake batter and whisk gently until well combined. Carefully spread the pumpkin layer over the plain cheesecake layer with a spatula.

Step 5

Bake in preheated oven for 35 to 40 minutes, or until center is almost set. Allow to cool (about 1 hour), then refrigerate for a minimum of 3 hours or overnight.

Step 6

Serve with whipped cream, if desired!