Preheat oven to 325°F. In a bowl, combine the graham crumbs, sugar and cinnamon. Add the butter and mix until well combined. Line the bottom of your cake pan with parchment paper and add the graham crust mixer. Flatten it down with a spoon until you have a flat even layer. Bake for 8 minutes. Set aside and let it cool to room temperature.
Preheat oven to 350°F. In a bowl, combine the cream cheese, sugar and vanilla extract. Beat until smooth. Blend in the eggs one at a time. Once smooth, add the pumpkin, cinnamon, and nutmeg and mix gently until well combined.
Carefully spread the batter onto the crust until you have an even layer. Bake the cheesecake for 40 minutes, until the center is almost set. Once cool, refrigerate for a few hours or overnight before serving.
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