In a medium bowl, using an electric mixer on low to medium speed, combine the softened cream cheese, sugar, vanilla extract, cinnamon, nutmeg, and ginger. Add the eggs and mix until well combined.
Pour the pumpkin filling into the graham cracker crust in the spring form pan. Bake for 50-55 minutes or until the filling is set. It will still jiggle slightly. Then, turn off the oven, crack the door open, and leave it in for one hour to cool. Cooling slowly prevents cracking.
After the cake has cooled, move the cake in the pan into the refrigerator. Refrigerate at least three hours or overnight. Release the sides of the spring form pan and serve. (Before releasing, you can run a thin knife between the crust and the sides of the pan if you are worried about sticking.)
Serve just as it is, or topped with a dollop of whipped cream or a sprinkling of toasted pecans. Refrigerate leftovers.