Preheat the oven to 350°F. Prepare a springform pan by lining its bottom with parchment paper and wrapping it securely with heavy-duty aluminum foil.

Combine graham cracker crumbs with melted butter, sugar, pumpkin pie spice, and salt until the mixture resembles wet sand. Press this mixture evenly into the bottom and sides of the pan. Bake for 8 to 10 minutes, then set aside to cool.

Lower the oven temperature to 325°F. Using a stand mixer or handheld mixer, blend the cream cheese, eggs, egg yolk, pumpkin, sugar, flour, pumpkin pie spice, vanilla, and salt on medium-high speed until smooth. Scrape the bowl and mix on low speed for 1 to 2 minutes to remove air bubbles.

Pour the cheesecake batter into the prepared pan. Tap the pan gently on the counter to eliminate air bubbles. Place the springform pan into a larger roasting pan and add hot water to halfway up the sides.

Bake in the preheated oven at 325°F for 75 minutes. After baking, turn off the oven and prop the door open with a wooden spoon. Allow the cheesecake to cool gradually for 1 hour, then remove from the oven.

Take the cheesecake out of the water bath and remove the foil. Let it cool to room temperature, then cover loosely and refrigerate for at least 4 hours or overnight.

Gently remove the cheesecake from the springform pan. Slice using a thin knife dipped in hot water and wiped dry between cuts. Garnish with whipped cream, caramel sauce, and a sprinkle of pumpkin pie spice. Enjoy!