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1
Set a rack over a baking sheet and line the rack with 2 layers of paper towels.
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2
Spread the pumpkin puree over the paper towels and let drain for 2 hours, until the puree is fairly dry.
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3
Preheat the oven to 500.
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4
Butter the bottom and side of a 9-inch springform pan.
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5
In a food processor, pulse the graham crackers until finely ground.
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6
Add the pecans and brown sugar and pulse until finely ground.
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7
Add the melted butter and pulse just until incorporated.
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8
Press the crumbs onto the bottom of the prepared pan.
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9
Bake the crust for about 8 minutes, just until it is fragrant and lightly browned.
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10
Let the crust cool completely.
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11
In the bowl of a standing electric mixer fitted with the paddle, beat the cream cheese until it is very smooth.
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12
In a small bowl, whisk the sugar with the salt, cinnamon, nutmeg, cloves and allspice.
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13
With the machine on, add the spiced sugar to the cream cheese and beat until creamy, scraping the bottom and side of the bowl.
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14
Carefully add the drained pumpkin puree and beat until smooth.
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15
Add the eggs one at a time, beating well and scraping down the bowl between each addition.
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16
Beat in the heavy cream, lemon juice and vanilla until the cheesecake mixture is smooth.
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17
Pour the cheesecake mixture over the cooled crust and bake for 12 minutes.
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18
Lower the oven temperature to 225 and bake the cheesecake for about 3 hours, until an instant-read thermometer inserted in the center registers 150; the center will be very jiggly but not liquidy.
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19
Let the cheesecake cool on a rack, then cover with plastic wrap and refrigerate overnight.
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20
Run a hot knife around the cheesecake and loosen the springform ring.
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21
Carefully remove the ring and transfer the cake to a plate.
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22
Using a warm knife, cut the cake into wedges and serve with the Pecan Praline Topping and whipped cream.
