Preheat your oven to 350°F (175°C) and prepare a 9×9-inch baking pan with parchment paper and a light grease.

In a mixing bowl, combine graham cracker crumbs, granulated sugar, and ground cinnamon. Stir in melted butter until it resembles wet sand. Press firmly into the bottom of the prepared pan and bake for 8-10 minutes until golden brown. Allow to cool.

Beat softened cream cheese until smooth. Gradually add in sugar, mixing until fully incorporated.

Add eggs one at a time, mixing well after each. Stir in vanilla extract, pumpkin puree, and the spices—cinnamon, nutmeg, ginger. Mix in the cooled brewed espresso until smooth.

Pour the filling over the cooled crust, smoothing it out. Optionally, create decorative swirls with pumpkin puree.

Bake for 35-40 minutes until the edges are set but the center has a slight jiggle. Cool to room temperature.

Refrigerate for at least 2 hours, ideally overnight. Lift out using parchment and cut into squares before serving.