Directions:

1. For the crust: Preheat oven to 300°F. Prepare a 9-inch springform pan with butter.
2. Combine pecan shortbread crumbs and butter in a bowl. Mix well. Press mixture firmly into bottom of pan. Refrigerate for at least 30 minutes.
3. For the filling: Using an electric mixer on medium-high
speed, beat cream cheese until smooth – approximately 2 minutes. Add sugar, cinnamon, ginger, and nutmeg and beat until light in texture – approximately 2 minutes. Add pumpkin and mix until just combined.
4. Blend in eggs one at a time, scraping the sides of the bowl after each addition. Mix in cream and sweetened condensed milk until thoroughly incorporated.
5. Pour batter into the chilled springform pan and bake in a water bath in center of oven until cheesecake is firm to touch and slightly puffed – approximately 50 minutes.
6. Let cheesecake cool on a rack for 1 hour. Cover and refrigerate
for at least 4 hours.
7. When cheesecake is completely chilled, loosen the cheesecake by running a knife around the inside edge of the springform pan. Remove ring, cut, and serve.
8. Chef’s Note: Garnish with whipped cream and caramel sauce.
9. Chef’s Technique for Water Bath: To create a water bath,
use a large baking pan such as an 11 x 15 roasting pan. Place springform pan into the larger pan and place in oven. Very carefully pour boiling water into the larger pan until it reaches halfway up the side of the springform pan.