Pumpkin Pie Cheesecake for 12 Slices

Instructions:

1. Preheat oven to 350°F (175°C).
2. Combine graham cracker crumbs, sugar, and melted butter in a medium bowl until the mixture resembles wet sand.
3. Press the mixture firmly into the bottom and slightly up the sides of a 9-inch springform pan.
4. Bake the crust for 8–10 minutes until nutty and lightly toasted, then set aside to cool completely.
5. Beat softened cream cheese and sugar on medium-low speed until completely smooth and airy.
6. Stir in pumpkin puree, vanilla extract, cinnamon, ginger, cloves, and salt until the color is uniform.
7. Add eggs one at a time, mixing on low speed to prevent incorporating too much air.
8. Pour the filling into the cooled crust and bake according to temperature control guidelines (approx 60 mins total cook time).
9. Allow the cheesecake to cool and chill in the refrigerator for a minimum of 6 hours.
10. Whip cold heavy cream and powdered sugar until stiff peaks form; top the chilled cheesecake with whipped cream and a dusting of cinnamon.