1. – Preheat the oven to 325°F. Grease a 9-inch springform pan.

2. – In a large bowl, beat the cream cheese with an electric mixer until light and fluffy, about 2-3 minutes.

3. – Gradually add the sugar and beat until well combined.

4. – Add the pumpkin puree and mix until fully incorporated.

5. – Add the eggs one at a time, beating well after each addition.

6. – Stir in the cinnamon, ginger, nutmeg, cloves, and salt until evenly distributed.

7. – Pour the batter into the prepared springform pan and smooth the top.

8. – Bake for 55-65 minutes, or until the center is almost set. The edges should be slightly puffed.

9. – Turn off the oven and leave the cheesecake in the oven for an additional hour.

10. – Remove the cheesecake from the oven and allow it to cool completely on a wire rack, then refrigerate for at least 4 hours or overnight before serving.