Preheat & Prep. Start arranging the racks of the oven so one is in the center and one is below it, towards the bottom. Preheat The Oven To 325 degrees F. Line a 9-inch springform pan with parchment paper.

Combine. In a food processor or large mixing bowl, combine gluten-free graham cracker crumbs, sugar, cinnamon, ginger, and melted butter. Pulse or stir until the mixture is well combined and the crumbs are evenly coated with spices and butter.

Shape. Pour the crumb mixture out into a 9-inch springform pan. Use the back of a measuring cup or your fingers to pat the crumbs into an even layer and about 1 inch up the sides of the pan.

Bake the crust 10 minutes while you mix up the filling.

Beat Cream Cheese & Sugars. In a large bowl or stand mixer, combine the softened cream cheese, brown sugar, and sugar. Beat 2-3 minutes with a handheld electric mixer or stand mixer, or until light and fluffy and the sugar is mostly dissolved.

Gently Combine. Add eggs, one at a time, beating on LOW speed to incorporate each egg fully before adding the next egg. Beat in the sour cream, then the vanilla extract, cornstarch, cinnamon, ginger, nutmeg, cardamom, and cloves. Mix on LOW speed until smooth and combined. Lastly, mix in the pumpkin puree, and mix until just combined. Stop the mixer and scrape down the edges with a spatula, making sure that the filling is fully combined.

Transfer. Pour the pumpkin cheesecake mixture into your baked gluten-free crust and smooth the surface. (It will fill the pan almost to the top)

Prepare Modified Water Bath. Fill a 9x13" baking dish with 2 inches of warm water and place on a lower rack. (The steam this creates will help prevent cracks in your cheesecake.)

Bake. Place the springform pan on a baking sheet in case of spills, then place in the oven on the center rack. Bake cheesecake about 1 hour 10 minutes (70 minutes), or until the outer 2 inches are set and the center jiggles slightly. (Try not to over-bake!)

Cool IN The Oven First. Turn off the oven and crack the oven door open. Leave the cheesecake in the oven for 30 minutes with the heat off and the door open to finish cooking. Remove from the oven and run a thin, sharp knife around the edge of the cheesecake. Let sit at room temperature another 30 minutes.

Chill. Transfer to the refrigerator and chill uncovered for at least 4 hours, or until completely chilled through and set.

Remove from the oven and run a thin, sharp knife around the edge of the cheesecake. Let sit at room temperature another 30 minutes.

Transfer to the refrigerator and chill uncovered for at least 4 hours, or until completely chilled through and set.

Serve & Store. Remove the collar of the springform pan, then decorate the full cheesecake or individual slices as desired. Store leftover cheesecake covered or in an airtight container in the fridge 3-4 days.