Preparation Steps

• Preheat oven to 325°F (165°C). Grease a 9-inch springform pan and line the bottom with parchment paper.
• In a medium bowl, combine graham cracker crumbs, melted butter, sugar, cinnamon, nutmeg, and salt. Mix until evenly moistened. Press mixture firmly into the bottom of the prepared pan to form an even crust. Bake for 10 minutes, then remove and let cool completely.
• Reduce oven temperature to 325°F (165°C). In a large mixing bowl, beat cream cheese and sugar on medium speed until smooth and creamy, about 2 minutes.
• Add pumpkin puree, heavy cream, and vanilla extract; mix until fully combined and smooth.
• Add eggs one at a time, beating on low speed after each addition just until incorporated. Do not overmix.
• In a small bowl, whisk together cinnamon, ginger, cloves, and salt. Add to the batter and stir until evenly distributed.
• Pour the batter over the cooled crust in the springform pan. Smooth the top with a spatula.
• Place the springform pan in a larger baking dish. Fill the outer pan with hot water to create a water bath, filling about halfway up the sides of the springform pan.
• Bake for 55–65 minutes, or until the center is almost set but still slightly jiggly. Turn off the oven and leave the cheesecake inside with the door closed for 1 hour to cool gradually.
• Remove from the oven and run a knife around the edge of the pan to loosen. Cool completely at room temperature, then refrigerate for at least 6 hours or overnight before serving.