Pumpkin Pecan Spice Cheesecake

Ingredients

• 1 can pumpkin puree
• 2 packages cream cheese, softened
• 3/4 cup white sugar
• 1/4 teaspoon salt
• 2 eggs
• 1 teaspoon vanilla extract
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground ginger
• 1/8 teaspoon ground cloves
• 1 prepared graham cracker crust
• 3 tablespoons all purpose flour
• 3 tablespoons chopped pecans

Directions

1. Set an oven rack in the middle position, then warm the oven to 375°F. Combine the gingersnap crumbs with 3 Tbs. granulated sugar in a medium bowl. Pour in the melted butter and stir until the mixture is damp throughout and starts to hold in little clusters.
2. Tip the crumb mixture into a 9-inch springform pan. Press it in an even layer across the base and up the sides by about 2 inches, using plastic wrap or the bottom of a measuring cup to help pack it neatly. Bake until it smells toasty and has deepened a bit in color, 9 to 12 minutes. Move the pan to a rack to cool, and turn the oven down to 300°F.
3. Using a stand mixer with the paddle attached, mix the cream cheese, pumpkin purée, flour, and a pinch of table salt at medium speed. Stop often to clean the bowl sides and paddle, and continue until the mixture is airy and completely smooth, about 5 minutes. Check carefully that no bits of cream cheese remain.
4. Add the 1-1/4 cups granulated sugar and beat again until the filling is smooth and evenly combined. Mix in the cinnamon, cloves, ground ginger, nutmeg, and vanilla until incorporated, about 30 seconds. Add the eggs 1 at a time, mixing only until each disappears into the batter. Once the eggs are in, go gently so the cake does not rise too much and split while cooling.
5. Pour the filling over the cooled crust and even out the surface. Bake at 300°F until a nudge makes the center wobble like set gelatin, 55 to 65 minutes. The outer edge should look a little risen, while the middle should still appear moist.
6. Place the cheesecake on a rack and let it cool all the way. Cover it and chill until thoroughly cold, at least 8 hours and up to 3 days. At this stage, you may also freeze the cake for up to 1 month. To freeze it, place the unmolded, cooled cake on a rimmed baking sheet and freeze it uncovered until the top is firm and cold; wrap with 2 layers of plastic and 1 layer of foil. Defrost overnight in the refrigerator.
7. Release and lift away the springform ring, then slip a long, thin metal spatula beneath the bottom crust. Slide the cheesecake carefully onto a flat serving plate. Finish with pecans and serve right away. For clean slices, warm a thin knife under hot water, dry it, cut, and repeat the warming and wiping between slices.