Preheat your oven to 350 degrees. Spray a 9-inch springform pan with non-stick cooking spray to prevent sticking.
In a medium mixing bowl, combine the graham cracker crumbs with 3 Tbsp granulated sugar. Pour in the melted unsalted butter and stir until the crumbs are evenly moistened. You want the mixture to hold together when you press it.
Press the graham cracker mixture into an even layer along the bottom and about halfway up the sides of the springform pan. This will create a sturdy crust for your cheesecake.
Bake the crust in the preheated oven for about 9 minutes, then remove it and let it cool on a wire rack. This cooling step is essential to avoid a soggy crust.
While the crust cools, reduce your oven temperature to 325 degrees. In the meantime, bring plenty of water to a boil in a large pot; this will be used later for the water bath to help bake the cheesecake evenly.
In a large mixing bowl, use an electric hand mixer set on medium-low speed to blend together the cream cheese, granulated sugar, salt, cinnamon, ginger, nutmeg, and cloves. Mix until everything is well blended and smooth.
Add the eggs one at a time, blending until just combined after each addition. This gentle mixing helps maintain the creaminess of the filling.
Next, spread the pumpkin over four layers of paper towels. Top with another four layers and press down to remove any excess moisture. You should have about 10 to 11 oz of pumpkin or approximately 1 1/4 cups.
After removing the moisture, roll up the paper towels and drop the pumpkin into the mixing bowl with the cream cheese mixture. Blend until just combined.
Now, add the sour cream and vanilla and blend until everything is nicely combined. It’s important to tap the bowl against the countertop to remove any large air bubbles that may have formed.
Wrap the exterior of the springform pan with two layers of heavy-duty foil, ensuring it covers the sides entirely to prevent water from seeping in.
Pour the pumpkin cheesecake filling into the prepared graham cracker crust. Spread the filling evenly, or gently wiggle the pan to level it out.
Transfer the cheesecake to a roasting pan and fill it with enough boiling water around the sides of the pan so that the water reaches halfway up the sides of the springform pan.
Bake the cheesecake in the preheated oven until the edges are nearly set and the center just wiggles slightly, which will take about 1 hour 25 minutes to 1 hour 40 minutes. Once done, turn the oven off, prop the door ajar with a wooden spoon or oven mitt, and let the cheesecake rest in there for 1 hour.
Remove the cheesecake from the water bath and let it cool on a wire rack at room temperature for 2 hours. Then transfer it to the fridge and let it chill for a minimum of 8 hours.
Once chilled, remove the springform ring, cut into slices, and serve with your desired toppings!
