Prepare the graham cracker crust by mixing crushed graham crackers, melted butter, and a pinch of sugar. Press the mixture into a pie dish and bake until golden brown.
In a large bowl, beat cream cheese until smooth and creamy. Gradually add in sugar, pumpkin puree, eggs, and a blend of warm spices like cinnamon, nutmeg, and ginger.
Pour the pumpkin cheesecake filling into the prepared graham cracker crust and smooth the top.
Bake the pie until the center is almost set, then allow it to cool completely before refrigerating for at least 4 hours or overnight.
Serve the chilled pumpkin cheesecake pie with a dollop of whipped cream and a sprinkle of cinnamon, if desired.
Enjoy the perfect balance of pumpkin and cheesecake in every bite!

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