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1
Preheat the oven to 350F (175C).
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2
Lightly butter the bottom and sides of a 9-inch (23-cm) springform pan.
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3
To make the crust, in a food processor fitted with the metal blade, pulse the 1 1/2 cups (150 g) pecans, light brown sugar, 3 tablespoons (1 1/2 ounces/45 g) melted butter, and 1/4 teaspoon cinnamon until the nuts are in fine pieces and the mixture begins to hold together.
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4
Transfer the mixture to the prepared springform pan and press it evenly into the bottom and a little way up the sides.
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5
Bake until deep golden brown, about 15 minutes.
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6
Let cool completely.
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7
Wrap a large sheet of aluminum foil around the outside of the springform pan, making sure its absolutely watertight.
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8
Set the pan in a large roasting pan.
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9
To make the filling, in a stand mixer fitted with the paddle attachment (or in a bowl by hand), beat together the cream cheese, granulated sugar, and lemon zest on medium-low speed just until smooth.
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10
Add the eggs, one at a time, stopping the mixer and scraping down the sides of the bowl as needed, until completely incorporated.
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11
Mix in the yogurt, pumpkin, cinnamon, ginger, nutmeg, cloves, large pinch of salt, and vanilla until combined.
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12
Scrape the filling into the crust in the pan.
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13
Pour hot water into the roasting pan to reach halfway up the outside of the springform pan.
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14
Bake until the edges are just set and the center still quivers, about 1 hour and 15 minutes.
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15
Remove the roasting pan from the oven and let the cheesecake stand in the water bath for 30 minutes.
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16
Dip the blade of a sharp knife in hot water and run it around the sides of the cheesecake to loosen it from the sides of the pan, then remove the cheesecake from the water bath.
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17
Let cool completely, then cover and refrigerate until chilled.
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18
To make the topping, in a medium saucepan, bring the 6 tablespoons (3 ounces/85 g) salted butter, the cream, dark brown sugar, corn syrup or agave nectar, and 1/2 teaspoon salt to a gentle but full boil stirring gently until the sugar dissolves.
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19
Cook for 2 minutes without stirring.
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20
Remove from the heat and stir in the whiskey and 1 1/2 cups (150 g) pecan pieces.
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21
Let cool to room temperature and stir in the lemon juice.
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22
Serve the cheesecake chilled or at room temperature.
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23
Cut into wedges and spoon topping over each serving.
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24
The cheesecake can be stored in the refrigerator for up to 3 days.
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25
The topping should be made the day of serving; if chilled, it will lose its shine and will need to be rewarmed.
