1. Preheat your oven to 325 degrees. This step is crucial for ensuring even baking.
2. Wrap a 9-inch springform pan in two layers of heavy-duty aluminum foil. This prevents water from leaking into the pan during baking.
3. Arrange a dish towel in the bottom of a heavy roasting pan. This will support the springform pan and create a water bath.
4. In a food processor, or in a plastic bag with a rolling pin, finely crush the graham crackers. Aim for a fine crumb for the best crust.
5. In a medium bowl, combine the crushed graham crackers, melted butter, sugar, cinnamon, ginger, and cloves. Mix until well combined.
6. Pour the mixture into the prepared springform pan. Using the bottom of a measuring cup, pack the crumbs evenly on the bottom.
7. Bake the crust until lightly browned and fragrant, about 10 to 15 minutes. This step enhances the flavor of the crust.
8. Set the crust on top of the dish towel in the roasting pan. Bring a kettle or saucepan of water to boil.
9. Pat the pumpkin purée dry with several layers of paper towel. This helps to prevent excess moisture.
10. In a small bowl, whisk together sugar, cinnamon, ginger, allspice, cloves, nutmeg, and salt. This spice mixture will flavor your filling.
11. In a stand mixer fitted with the paddle attachment, or with an electric mixer by hand, beat the cream cheese on medium-low speed until smooth, about 1 to 3 minutes. Scrape down the bowl as necessary.
12. Add the sugar mixture in two batches, beating after each addition until incorporated, about 1 to 3 minutes.
13. Add the pumpkin, lemon juice, and vanilla and mix until well combined.
14. Add in the eggs one at a time, mixing until incorporated, about 1 to 3 minutes.
15. Beat in the heavy cream until well combined, 1 to 3 minutes. The filling should be smooth and creamy.
16. Brush the inside of the springform pan with melted butter, being careful not to disturb the crust.
17. Carefully pour the filling into the prepared springform pan. Smooth the top with a spatula.
18. Set the roasting pan on an oven rack. Pour boiling water into the roasting pan until it reaches about halfway up the sides of the springform pan. This water bath is essential for preventing cracks.
19. Bake until the cheesecake reaches 150 degrees at the center when tested with an internal thermometer, about 1 ½ hours. Do not open the oven door during baking.
20. Once done, remove it from the oven. Let the cheesecake cool in the roasting pan for 45 minutes.
21. Transfer the cheesecake to a wire rack and cool until barely warm, about 2 ½ to 3 hours longer. Run a knife around the inside edge of the springform pan about once per hour to loosen the cake.
22. Wrap the pan tightly in plastic wrap and refrigerate until cold, about 3 hours.
23. To unmold the cheesecake, wrap a kitchen towel wet with hot water around the cake pan for 1 minute. Remove the sides of the pan and carefully slide the cake onto a cake platter.
24. Let the cheesecake sit at room temperature for 30 minutes before serving. This makes for easier slicing!
