Line a 13” x 9” baking sheet with parchment paper

In a medium bowl, mix together graham cracker crumbs and melted butter. Once evenly mixed, press into the bottom of the prepared pan.

In a large bowl, add cream cheese and sugar and mix on low speed until light and fluffy. Beat in the egg until just blended.

Cover the graham cracker crust with slightly more than half the filling mixture and spread evenly. (Pumpkin puree will add volume to remaining mixture.) Cool in the fridge to set.

To the remaining filling add the pumpkin puree and pumpkin pie spice and whisk until smooth. Pour over other layer and smooth.

Bake cheesecake in a waterbath for 50 minutes or until just set. Allow to cool and top with whipped topping/sprinkles/cinnamon.