Combine crushed graham crackers, sugar, and butter until mixed well. Press into the bottom of a parchment lined 9 inch springform pan. I find that using the bottom of a flat glass works well to get the crust pressed in tightly.
In a large bowl, with an electric mixer, beat cream cheese until fluffier and increased in volume slightly. Add pumpkin puree and pie spice, and continue to beat until fully incorporated.
Slowly pour in sweetened condensed milk while continuing to mix.
Reduce mixer speed to low and add eggs one at a time. Do not beat quickly as this will create air bubbles in the cheesecake mixture.
Pour filling into springform pan and bake on center oven rack at 300 degrees for about 60 minutes. Center should still wiggle slightly when cheesecake is finished. It will firm up as it sets.
Allow cheesecake to set at room temperature for one hour, then in the refrigerator at least three hours.
This recipe works best if the filling ingredients are brought to room temperature before beginning.