Pumpkin Cheesecake with Pecan Graham Cracker Crust

Directions

1. In a medium bowl, combine graham cracker crumbs, ¼ cup sugar, finely chopped pecans, and pumpkin pie spice. Mix in the melted butter until everything is moistened.
2. Grease a 10-inch springform pan with cooking spray. Press the crust mixture firmly onto the bottom and up the sides of the pan. Wrap the outside of the pan with two layers of heavy-duty foil, then place it inside a large roasting pan.
3. Heat your oven to 300°F.
4. With an electric mixer on medium speed, beat the cream cheese, 2 cups sugar, and sour cream until light and fluffy.
5. Add the pumpkin puree, cinnamon, ginger, and cloves, and beat until well combined.
6. Scrape down the sides of the bowl, then beat in the eggs one at a time, mixing well after each addition. Pour the filling into the prepared crust.
7. Pour enough hot water into the roasting pan to come about 1 inch up the side of the springform pan. Bake for 1 hour, then turn off the oven and leave the cheesecake inside for another 1½ hours.
8. Remove the cheesecake from the oven, lift it from the water bath, and take off the foil. Let it cool to room temperature.
9. Cover and refrigerate for at least 4 hours. Once chilled, release the pan sides and transfer the cheesecake to a serving platter. Serve with whipped cream and candied pecans if desired.
10. In a mixer bowl with the whisk attachment, combine the heavy whipping cream and 2 tablespoons sugar. Whisk until stiff peaks form.