Preheat oven to 350 degrees.

In a mixer, combine cream cheese and sugar at low speed until smooth, scraping sides as needed.

Add pumpkin puree, pumpkin pie spice, vanilla extract, flour, and salt.

Mix until well blended, scraping sides as needed.

Add eggs one at a time, mixing well after each addition.

Pour filling into the prepared crust, smoothing the top with a spatula.

Bake for 45 minutes.

Turn off oven and let cheesecake sit in oven for an additional 1.5 hours without opening the door.

Transfer to the refrigerator and chill for at least 4 hours until firm.

Serve chilled, optionally with whipped cream.