Pumpkin Cheesecake with Pecan Graham Cracker Crust

Directions

1. In a medium bowl, combine the graham cracker crumbs, 1/4 cup sugar, finely chopped pecans, and pumpkin pie spice. Pour in the melted butter and stir until the mixture is evenly moistened.
2. Lightly coat a 10-inch springform pan with cooking spray. Press the crumb mixture firmly onto the bottom and up the sides of the pan. Wrap the outside of the pan tightly with two layers of heavy-duty aluminum foil, then set it in a large roasting pan.
3. Preheat your oven to 300°F.
4. Using an electric mixer on medium speed, beat the cream cheese, 2 cups sugar, and sour cream together until light and fluffy.
5. Add the pumpkin puree, ground cinnamon, ground ginger, and ground cloves. Continue beating until everything is thoroughly combined.
6. Scrape down the sides of the bowl, then add the eggs one at a time, beating well after each addition. Pour the cheesecake filling over the prepared crust.
7. Carefully pour hot water into the roasting pan until it reaches about 1 inch up the sides of the springform pan. Bake for 1 hour, then turn off the oven and let the cheesecake remain inside for an additional 1 1/2 hours.
8. Remove the cheesecake from the oven and carefully lift it out of the water bath. Take off the foil and let the cheesecake cool to room temperature.
9. Cover the cheesecake and refrigerate for at least 4 hours. Release the sides of the springform pan and transfer the cheesecake to a serving platter. Serve with whipped cream and optional candied pecans.
10. In the bowl of an electric mixer fitted with the whisk attachment, combine the heavy whipping cream and 2 tablespoons sugar. Whip on medium-high speed until stiff peaks form.