Start by making the crust: in a medium size bowl mix together the graham cracker crumbs, melted butter, brown sugar, and cinnamon and mix well with a spatula until well combined.
Pour into a 8x8 inch dish (lined with parchment paper that slightly exceeds the rims of the dish) and pack in very tightly. Freeze for 10-15 minutes.
Meanwhile, make the pumpkin filling: using a hand mixer or a stand mixer fitted with a whisk attachment, on medium speed, beat the cheese until smooth and creamy. Add the pumpkin, confectioners sugar, vanilla extract, pumpkin pie spice and salt and beat until well combined. The mixture should be smooth and creamy.
Fold one cup of the whipped cream into the pumpkin mixture using a rubber spatula. Combine slowly and don’t over mix. Add spoonfuls of the remaining whipped cream on top of the cheesecake and with a knife create swirls.
Remove the crust from the freezer and spread the pumpkin filling into the crust.
Refrigerate for at least 8 hours but preferably overnight.
Remove from the pan using the parchment paper and with a clean sharp knife, cut into bars for serving.
Serve the cheesecake with caramel sauce and more whipped cream. Cover and store leftover cheesecake in the refrigerator for up to 5 days.