To the bowl of a stand mixer with the paddle attachment, add cream cheese. Beat until smooth and creamy.
Add the sugar. Continue to beat until the mixture is smooth and creamy, stopping to scrape down the sides of the bowl as needed.
Beat in the sour cream. Then, add the pumpkin, eggs, vanilla, cinnamon, salt, ginger, and cloves. Mix until just combined.
When ready, pour into the baked crust.
Place the foil-wrapped springform pan with the cheesecake in it into a slightly larger pan and carefully place it into the oven. Pour hot water into the larger pan, 3-4 inches deep, or about halfway up the side of the springform pan. Using a teapot with hot water works very well, as it is easy to pour and the water is already hot.
Bake for about 1 hour 45 minutes. The center will still be slightly jiggly.
Remove from the oven and out of the roasting pan. Let it cool on a wire rack to room temperature.
Transfer the cheesecake to the refrigerator to chill for at least 8 hours, up to overnight.
When ready, remove the cheesecake from the springform pan. Serve topped with dollops of whipped cream and chopped pecans (optional).