A delightful twist on the classic pumpkin cheesecake, featuring a pecan crust and a spiced whipped cream topping.
Preheat your oven to 350°F (175°C) and position the rack in the center.
Preheating ensures even cooking and proper crust setting.
In a mixing bowl, combine the chopped pecans, graham cracker crumbs, ground cinnamon, and melted butter until evenly mixed.
Mix thoroughly to ensure the butter coats all the dry ingredients for a cohesive crust.
Press the crust mixture firmly into the bottom of a 10-inch springform pan to form an even layer.
Use the back of a spoon or a flat-bottomed glass to press the crust evenly.
Bake the crust in the preheated oven for 10 minutes, then remove and let it cool.
Baking the crust helps it set and enhances the nutty flavor.
In a large mixing bowl, beat the softened cream cheese and granulated sugar until smooth and creamy.
Ensure the cream cheese is at room temperature to avoid lumps.
Add the pumpkin puree, eggs, ground cinnamon, nutmeg, ginger, clove, cornstarch, heavy cream, and vanilla extract to the cream cheese mixture, and beat until fully combined.
Mix on low speed to avoid incorporating too much air, which can cause cracks.
Pour the filling over the cooled crust in the springform pan.
Tap the pan gently on the counter to release any air bubbles.
Bake the cheesecake in the preheated oven for 40-45 minutes, or until the center is set but still slightly jiggly.
Place a pan of water on the lower rack to create steam and prevent cracks.
Let the cheesecake cool completely at room temperature, then refrigerate overnight.
Cover the cheesecake loosely with plastic wrap to prevent it from drying out.
Whip the heavy cream with icing sugar and ground cinnamon until soft peaks form.
Chill the bowl and beaters beforehand for better whipping results.
Spread the whipped topping over the chilled cheesecake and serve.
Add a sprinkle of cinnamon or a drizzle of caramel sauce for extra flair.
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