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1
Combine butter, granulated sugar, ginger, cinnamon and cloves in a bowl. Stir until sugar has dissolved.
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2
Add graham cracker crumbs and toss in the spiced butter mixture.
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3
Transfer the crumbs to the springform pan and press firmly into an even layer on the bottom of the pan. (I used a measuring cup)
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4
Bake until browned at the edges for about 15 minutes at 350F. Set aside and allow to cool. Wrap the outside 9-inch springform pan tightly with two pieces of foil.
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5
Preheat the oven to 325? F and place an oven rack in the lower-middle position.
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6
Combine the sugar, spices and salt in a small bowl; whisk to blend and set aside.
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7
In the bowl of an electric mixer, beat the cream cheese on medium-high speed until smooth and softened, about 1 minute. Add about a third of the sugar-spice mixture to the bowl and beat at medium-low speed until incorporated, about 1 minute. Scrape the sides of the bowl as needed and repeat, adding the remaining sugar mixture in two additions.
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8
Add the pumpkin puree and vanilla; beat at medium speed until blended, about 45 seconds.
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9
Add 3 of the eggs and mix on medium-low until incorporated; repeat with the remaining two eggs.
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10
Add the heavy cream and beat at low speed until combined, about 45 seconds. Use a rubber spatula to give the mixture a final stir by hand.
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11
Pour the filling into the springform pan, over the crust. Smooth the top.
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12
Put the springform with the covered bottom into a larger roasting pan. Pour enough simmering water into the roasting pan to come halfway up the sides of the springform pan.
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13
Bake until the cake is slightly wobbly when the pan is shaken.
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14
Wrap with plastic wrap and refrigerate until chilled, at least 4 hours and up to 3 days.
