Step 1: Prepare the Crust. Preheat your oven to 350°F (175°C). In a medium bowl, combine the graham cracker crumbs, granulated sugar, and ground cinnamon. Pour in the melted butter and mix until all crumbs are moistened. Press the mixture firmly and evenly into the bottom of a 9-inch springform pan. Bake for 10 minutes, then remove from oven and let cool slightly while you prepare the filling. Reduce oven temperature to 325°F (160°C).
Step 2: Prepare the Water Bath. Wrap the bottom and sides of the springform pan tightly with several layers of heavy-duty aluminum foil to prevent water from seeping in. Set aside.
Step 3: Start the Filling. In a large bowl, using an electric mixer on medium speed, beat the softened cream cheese until smooth and creamy, about 2-3 minutes. Scrape down the sides of the bowl.
Step 4: Add Sugars and Spices. Add the granulated sugar, light brown sugar, cinnamon, nutmeg, cloves, ginger, and salt to the cream cheese. Beat on medium-low speed until just combined and smooth, about 1-2 minutes. Scrape down the bowl again.
Step 5: Incorporate Pumpkin and Vanilla. Add the pumpkin puree and vanilla extract to the cream cheese mixture. Beat on low speed until just combined and no streaks of pumpkin remain.
Step 6: Add Eggs. Add the eggs one at a time, beating on low speed just until each egg is incorporated before adding the next. Do not overmix once the eggs are added. The batter should be smooth.
Step 7: Bake the Cheesecake. Pour the cheesecake filling over the cooled crust in the prepared springform pan. Place the foil-wrapped springform pan into a larger roasting pan. Carefully pour hot water into the roasting pan, coming about halfway up the sides of the springform pan.
Step 8: Cook and Cool. Bake for 1 hour 15 minutes to 1 hour 30 minutes, or until the edges are set and the center 2-3 inches still jiggles slightly when gently shaken. Turn off the oven, crack the door open slightly, and let the cheesecake cool in the water bath inside the oven for 1 hour. Remove from the water bath, carefully remove the foil, and let cool completely on a wire rack at room temperature for another 1-2 hours.
Step 9: Chill Thoroughly. Once completely cooled to room temperature, cover the cheesecake loosely with plastic wrap and refrigerate for at least 6 hours, or preferably overnight, for best results. This allows the cheesecake to set fully.
Step 10: Prepare the Pecan Praline Topping. In a medium saucepan, melt the butter over medium heat. Add the light brown sugar, granulated sugar, heavy cream, vanilla extract, and a pinch of salt. Bring to a boil, stirring constantly. Reduce heat to low and simmer, stirring occasionally, for 3-5 minutes, until the sauce thickens slightly and reaches a caramel-like consistency.
Step 11: Finish the Praline. Remove from heat and stir in the chopped pecans until they are fully coated. Let the praline cool for about 10-15 minutes, stirring occasionally, until it thickens further but is still pourable.
Step 12: Assemble and Serve. Once the pecan praline pumpkin cheesecake recipe is fully chilled, carefully run a thin knife around the edge of the pan before releasing the springform. Pour and spread the cooled pecan praline topping evenly over the top of the cheesecake. Serve immediately or refrigerate until ready to serve.