Prep Pan & Oven: Preheat your oven to 325°F (165°C). Line a 9x13-inch metal baking pan with parchment paper, leaving an overhang on the sides for easy lifting later.

Press and Pre-Bake Crust: In a medium bowl, combine graham cracker crumbs, sugar, cinnamon, and melted butter until evenly moistened like wet sand. Press the mixture firmly into the bottom of the prepared pan using the flat bottom of a measuring cup. Bake for 8 to 10 minutes until set and fragrant. Set aside to cool slightly.

Beat Cream Cheese: In a large bowl using an electric hand mixer (or stand mixer fitted with the paddle attachment), beat room-temperature cream cheese and both sugars on medium speed for 2 minutes until smooth and lump-free.

Incorporate Pumpkin & Spices: Add pumpkin puree, vanilla extract, cinnamon, ginger, nutmeg, cloves, and sea salt. Beat on low speed until fully incorporated.

Add Eggs Gently: Add eggs one at a time, beating on low speed just until combined after each addition. Do not overmix, which incorporates excess air and can cause cracking.

Bake to Gentle Jiggle: Pour the pumpkin cheesecake batter over the cooled crust and smooth the top with an offset spatula. Bake at 325°F (165°C) for 35 to 40 minutes, until the edges are set and puffy but the center still has a slight, gentle jiggle when tapped.

Cool Gradually & Chill: Turn off the oven, prop the door open slightly with a wooden spoon, and let the cheesecake cool inside for 30 minutes. Transfer to the counter to cool completely, then refrigerate for at least 4 hours (preferably overnight) until firm.

Slice & Garnish: Use the parchment handles to lift the cheesecake slab onto a cutting board. Slice into 16 clean squares with a sharp knife wiped clean between cuts. Top each square with a piped rosette of vanilla whipped cream, toasted pecans, and a drizzle of caramel.