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1
Set oven to 350 degrees (300 degrees for convection-bake oven).
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2
Prepare a 10-inch springform pan.
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3
To make the crust; in a bowl place the melted butter with graham cracker crumbs, crushed gingersnaps, brown sugar and cinnamon; mix with a fork until combined.
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4
Line bottom and side with parchment paper or wax paper, then spray with nonstick spray.
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5
Press the mixture into the bottom of the pan.
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6
For the filling; pour the whipping cream into a medium bowl and beat just until soft peaks form; refrigerate until ready to use.
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7
In a bowl beat the cream cheese with electric mixer until fluffy; gradually add in sugar, beating well until combined.
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8
Add in eggs one at a time and beat the mixture until fluffy.
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9
Stir in pumpkin puree, ginger, cinnamon and cloves.
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10
Remove the whipped cream from the refrigerator and lightly whisk to reblend.
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11
Using a spatula or a flat spoon fold in the whipped cream into the cream cheese-pumpkin mixture.
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12
Pour the mixture into preapred crust.
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13
Wrap one continuous sheet of heavy foil around the springform pan then press firmly against the pan.
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14
Place the wrapped pan in a baking pan and fill with hot water to halfway up the spring form pan.
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15
Bake for 60-70 minutes.
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16
Cool the cheesecake to room temperature, the chill for at least 5 hours or until the cake is thoroughly chilled.
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17
Remove the sides of the springform pan.
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18
Just before serving place the pecan halves on top of the cheescake in a ring around the edges.
