Step 1: Prepare the Crust : Preheat oven to 350°F (175°C). In a medium bowl, combine graham cracker crumbs, sugar, melted butter, and cinnamon. Press the mixture evenly into the bottom and up the sides of a 9-inch (23 cm) pie pan. Bake for 8–10 minutes, then let cool while preparing the filling.

Step 2: Make the Cheesecake Filling : In a large bowl, beat cream cheese and sugar until smooth and creamy. Add vanilla extract and continue beating. Mix in pumpkin puree until well combined. Beat in eggs one at a time, followed by cinnamon, nutmeg, ginger, cloves, salt, and heavy cream. Mix until smooth.

Step 3: Assemble and Bake : Pour the filling over the cooled crust and smooth the top with a spatula. Bake at 350°F (175°C) for 50–60 minutes, or until the center is set but still slightly jiggly. Turn off the oven and let the pie sit in the oven for 10 minutes to prevent cracking. Remove from oven and allow to cool completely on a wire rack, then refrigerate for at least 2 hours before serving.