In a large bowl, beat together cream cheese, sugar, and vanilla extract with a mixer at medium speed until smooth and creamy. Beat in eggs, one at a time. Beat in pumpkin, cinnamon, and nutmeg until combined. Pour filling mixture into Graham Cracker Crust, being careful not to overfill. (There may be filling left over.)
Bake until filling is mostly set but slightly jiggly in center, 50 to 55 minutes. Let cool completely on a wire rack.
Refrigerate until cold. Serve cold with whipped cream, if desired.
Recipe by TeaTime Magazine at https://teatimemagazine.com/lynn-cahoon-serves-up-a-captivating-read-with-two-wicked-desserts/