Step 1: Preheat oven to 325°F (160°C). Wrap the bottom and sides of a 9-inch springform pan with heavy-duty aluminum foil to prevent water bath leakage.
Step 2: For the crust, combine graham cracker crumbs, granulated sugar, and cinnamon in a medium bowl. Pour in melted butter and mix until well combined. Press the mixture evenly into the bottom of the prepared springform pan. Bake for 10 minutes, then remove from oven and set aside.
Step 3: In a large bowl, beat softened cream cheese with an electric mixer until smooth and creamy. Gradually add granulated sugar, beating until just combined.
Step 4: Beat in eggs, one at a time, mixing on low speed until just incorporated after each addition. Do not overmix.
Step 5: Stir in pumpkin puree, sour cream, vanilla extract, cinnamon, ginger, nutmeg, cloves, and salt until smooth and well combined.
Step 6: Pour the cheesecake batter over the baked crust in the springform pan.
Step 7: Prepare a water bath: Place the foil-wrapped springform pan in a large roasting pan. Carefully pour hot water into the roasting pan until it reaches about halfway up the sides of the springform pan.
Step 8: Bake for 60-75 minutes, or until the edges are set but the center still jiggles slightly.
Step 9: Turn off the oven, crack the door open slightly, and let the cheesecake cool in the water bath for 1 hour. This helps prevent cracking.
Step 10: Carefully remove the cheesecake from the water bath, remove the foil, and let it cool completely on a wire rack. Once cooled, cover and refrigerate for at least 4 hours, or preferably overnight, before adding the topping.
Step 11: For the pecan praline topping, melt butter in a medium saucepan over medium heat. Stir in brown sugar and heavy cream. Bring to a boil, then reduce heat and simmer for 2-3 minutes, stirring constantly, until slightly thickened.
Step 12: Remove from heat and stir in vanilla extract and toasted chopped pecans. Let the praline cool for about 10-15 minutes, stirring occasionally, until it thickens to a pourable consistency.
Step 13: Pour the cooled pecan praline topping over the chilled cheesecake, spreading it evenly. Refrigerate for another 30 minutes to allow the topping to set slightly.
Step 14: Carefully run a thin knife around the edge of the pan before releasing the springform. Slice and serve your delicious pecan praline pumpkin cheesecake!