Preheat your oven to 325 degrees Fahrenheit.
Beat the room temperature cream cheese and sugar in a large mixing bowl until the mixture is smooth and fluffy.
Add the eggs one at a time, mixing on low speed to prevent excess air from entering the batter.
Fold in the canned pumpkin puree and pumpkin spice until fully combined and streak-free.
Pour the batter into the prepared graham cracker crust, smoothing the top with a spatula.
Place the cheesecake pan inside a larger roasting pan and fill the roasting pan with boiling water until it reaches halfway up the sides of the cheesecake pan.
Bake for 60 minutes or until the edges are set and the center still has a slight jiggle.
Turn off the oven and let the cheesecake sit inside for one hour with the oven door propped slightly open.
Remove from the oven, cool completely on a wire rack, and refrigerate for at least four hours before serving.