Preheat oven to 325°F (163°C). Mix crumbs, sugar, and butter until evenly moistened. Press firmly into a 9-inch springform pan.Bake for 10 minutes, then set aside to cool.
Beat cream cheese until smooth. Add sugar and mix well.Then add pumpkin puree, vanilla, pumpkin pie spice, and salt.Add eggs one at a time, mixing just until blended.
Pour filling over the crust.Place the springform pan inside a larger roasting pan and pour in about 1 inch of hot water.Bake for 60–70 minutes, until edges are set but center still jiggles slightly.
Turn off oven, crack the door, and let cheesecake rest for 1 hour.Cool completely, then refrigerate for 4 hours or overnight.
Top with whipped cream, caramel sauce, shaved chocolate or pecans. Slice and enjoy your perfectly creamy pumpkin cheesecake!