(Once Upon a Chef recipe with my own modifications)
Combine and press into a springform pan using a flat tool such as a measuring cup. Bake at 325°F for 15 minutes.
Tip: Start boiling 8 cups of water for a water bath.
Mix pumpkin, sugar, cinnamon, ground ginger, salt, nutmeg, and cloves in a saucepan. Simmer until bronzed and shiny (about 5 minutes). Transfer to a blender and mix for 1 minute. While the blender is running, add cold heavy whipping cream and softened cream cheese chunks. Blend for about 30 seconds until smooth.
Add eggs to the blender and mix briefly, just until incorporated (about 5 seconds).
Surround the springform pan with 2 layers of heavy-duty aluminum foil, one at a time. Place it in a roasting pan and pour the cheesecake mixture on top of the cooled crust.
Carefully pour hot water into the roasting pan, avoiding the cheesecake, until the water level reaches halfway up the sides of the springform pan. Bake in the water bath at 325°F for 90–105 minutes.
When done, place the roasting pan on a cooling rack for 45 minutes. Run a knife around the sides of the cheesecake to prevent cracking as it cools and shrinks. Remove the foil from the springform pan and let the cheesecake cool on the rack for an additional 3 hours.
Cover the cheesecake with plastic wrap and chill in the fridge for at least 4 hours or more. Remove the springform pan before serving. Serve with caramel sauce.
