Preheat your oven to 325°F (160°C) and prepare a 9-inch springform pan by greasing or lining it.

In a mixing bowl, beat the softened cream cheese with granulated sugar until smooth and creamy (3-4 minutes).

Add the eggs one at a time, mixing well after each addition, then stir in the vanilla extract.

In a separate bowl, combine pumpkin puree with pumpkin pie spice and whisk until blended.

Pour two-thirds of the cheesecake batter into the crust, dollop the pumpkin mixture on top, then add the remaining cheesecake batter and swirl gently.

Bake in the preheated oven for 55-60 minutes until edges are set and center has a slight jiggle.

Allow the cheesecake to cool at room temperature for 1 hour, then refrigerate for at least 4 hours.

Release the sides of the springform pan and serve, optionally garnished with whipped cream and cinnamon.