Begin by preheating your oven to 325°F (160°C).

In a bowl, combine the finely crushed graham crackers, melted butter, and brown sugar. Stir until the mixture resembles wet sand.

Press this mixture evenly into the bottom of a springform pan. Make sure it’s compact; this helps in creating a solid base.

Bake the crust for about 10 minutes. Allow it to cool while preparing the filling.

Now, in a large mixing bowl:

Beat the softened cream cheese until smooth.

Gradually add the granulated sugar, mixing until incorporated. Ensure there are no lumps.

Add the pumpkin puree and continue to mix until well combined.

One by one, add the eggs. Mix on low speed to avoid incorporating too much air.

Add the vanilla extract, cinnamon, nutmeg, allspice, ginger, and lemon zest. Stir until the filling is smooth.

Pour the filling into the cooled crust, spreading it evenly.

Bake the cheesecake for 60-70 minutes. It should be set around the edges but slightly jiggly in the center.

Once baked, turn off the oven and crack the door. Let the cheesecake cool inside for an hour. This gradual cooling helps prevent cracks.

After an hour, remove it from the oven and refrigerate for at least four hours, but overnight is best.

Before serving, whip some cream or grab some from the store. Top each slice with a generous dollop of whipped cream.