Preheat your oven to 350°F (175°C). Combine graham cracker crumbs and melted butter in a bowl, mixing until the crumbs are evenly coated and mixture is crumbly. Press this mixture firmly into the底 of a 9-inch springform pan to form the crust. Bake for 10 minutes to set the crust, then remove and set aside to cool.
In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy, about 2-3 minutes. Add granulated sugar and continue mixing until fluffy and well combined.
Mix in the roasted pumpkin puree, blending just until incorporated. Then, add eggs one at a time, beating slowly after each addition to maintain a smooth batter. Pour in the heavy cream and mix gently until the mixture is uniform.
Combine cinnamon, ginger, nutmeg, cloves, and salt in a small bowl, then whisk these into the pumpkin-cheese mixture until evenly distributed. The batter will be smooth, with a warm, slightly speckled appearance.
Pour the filling over the cooled crust in the springform pan, spreading it evenly with a spatula. Tap the pan gently on the counter to release any air bubbles and ensure a smooth surface.
Bake the cheesecake in the preheated oven for 55-60 minutes, or until the edges are set and the center slightly jiggles when nudged. A few bubbles will form, giving it a subtly cracked, bubbling top.
Turn off the oven and leave the cheesecake inside with the door slightly ajar for about 1 hour. This helps prevent cracking and allows gentle cooling.
Remove the cheesecake from the oven and chill it thoroughly in the refrigerator for at least 4 hours, preferably overnight, until the filling is firm and velvety.
Just before serving, run a knife gently around the edge of the pan to loosen the sides, then remove the springform's rim. Slice the cheesecake with a warm, dry knife for clean cuts.
Serve slices of pumpkin cheesecake with a dusting of cinnamon or a dollop of whipped cream if desired, and enjoy the creamy, spiced richness inside.