This creamy, spiced cheesecake starts with a crisp graham cracker crust pressed into a springform pan and baked just until toasty, then filled with a smooth, deeply spiced pumpkin filling loaded with cinnamon, ginger, nutmeg, and cloves. Pure pumpkin puree gives the filling its rich color and body, while a slow bake in a water bath keeps the texture silky and prevents cracking. The overnight chill is what really sets it — you end up with clean, dense slices that hold their shape and taste like fall in every bite. It's an easy one to fit into a lactose free spread, since the crust and spiced filling both come together from ingredients that are simple to work with either way. Serve it plain or with a dollop of whipped topping, and it still delivers that classic, holiday-worthy cheesecake experience.
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Position a rack in the center of the oven and preheat to 325°F (165°C). Wrap the outside of a 9-inch springform pan tightly with two layers of heavy-duty aluminum foil, covering the bottom and coming up the sides — this prevents water from seeping in during the water bath.
In a medium bowl, stir together the graham cracker crumbs, 3 tbsp granulated sugar, and 1/2 tsp cinnamon. Pour in the melted butter and mix until the crumbs are evenly moistened and hold together when pressed. Press the mixture firmly and evenly into the bottom of the prepared springform pan, using the flat bottom of a measuring cup to compact it. Bake for 10 minutes, until the crust is set and just beginning to smell toasty. Remove and let cool while you make the filling.
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