Spiced Pumpkin Cheesecake

1. Prepare the Crust

Preheat your oven to 325 degrees and adjust the oven rack to the lower-middle position. In a food processor, pulse the graham crackers, 3 tablespoons of granulated sugar, 0.5 teaspoon of ground ginger, 0.5 teaspoon of ground cinnamon, and 0.25 teaspoon of ground cloves until you have fine crumbs. Transfer the crumbs to a medium bowl and mix them with the melted unsalted butter until evenly combined. Press the crumb mixture into the bottom of a 9-inch springform pan that has been sprayed with nonstick cooking spray. Use the bottom of a flat-bottomed ramekin or drinking glass to press the crumbs firmly and evenly. Bake the crust for about 15 minutes, or until the edges are browned and it is fragrant.

2. Prepare the Filling

While the crust is baking, bring about 4 quarts of water to a simmer in a stockpot. In a small bowl, mix together 1 1/3 cups of granulated sugar, 1 teaspoon of ground cinnamon, 0.5 teaspoon of ground ginger, 0.25 teaspoon of ground nutmeg, 0.25 teaspoon of ground cloves, 0.25 teaspoon of allspice, and 0.5 teaspoon of salt. To dry the pumpkin, spread it onto a triple layer of paper towels on a baking sheet, then cover with another triple layer of paper towels and gently press to remove excess moisture.

3. Mix the Filling

In a standing mixer fitted with a flat beater, beat the softened cream cheese on medium speed for about 1 minute, just to break it up and soften slightly. Add the sugar-spice mixture in three additions, beating on medium speed for about 1 minute after each addition, until combined. Add the pumpkin, 1 tablespoon of vanilla extract, and 1 tablespoon of lemon juice, and beat for about 45 seconds. Add the eggs three at a time, beating until incorporated each time, and then add the remaining two eggs, beating until incorporated. Finally, add the heavy cream and beat until the mixture is fully combined, about 45 seconds.

4. Assemble and Bake

Wrap the outside of the springform pan with a double layer of heavy-duty foil to prevent water from seeping in. Pour the filling into the prepared crust, then place the springform pan into a large roasting pan. Carefully pour the simmering water into the roasting pan until it reaches halfway up the side of the springform pan. Bake the cheesecake for about 1.5 hours, until the center is slightly wobbly and an instant-read thermometer inserted into the center registers 145-150 degrees.

5. Cool and Serve

Allow the cheesecake to cool in the water bath for about 45 minutes, then remove the pan from the water bath and cool completely on a wire rack, about 3 hours. Once cooled, wrap the cheesecake in plastic wrap and refrigerate for at least 4 hours, or up to 3 days. When ready to serve, run a thin metal spatula around the edge of the cheesecake to loosen it from the pan, then slide it onto a serving platter. Let the cheesecake stand at room temperature for about 30 minutes before cutting into wedges and serving.