In a mixer, add cream cheese and sugar and beat with paddle until smooth.
While mixing, snap springform pan together. Rip a sheet of parchment to cover bottom and the sides, folding the extra parchment that covers the sides of the pans. If your sheet of parchment is not big enough, use more parchment, overlapping the sheets.
Once cream cheese and sugar are well-combined. Add pumpkin and continue mixing.
Stop mixer to scrape bowl and paddle. Continue mixing.
Add eggs one at a time, waiting until each egg has been fully incorporated before adding the next.
Stop mixer to scrape bowl and paddle. Continue mixing.
Mix salt, cinnamon, nutmeg, clove, and ginger into heavy cream. Pour heavy cream mixture into the mixer.
While mixer is running, add flour and mix again for ~10 more seconds.
Stop mixer and finish mixing by hand until flour is gone.
Pour into parchment lined spring form pan. Bake at 400F for ~60 minutes in the middle rack. Tent with foil if top starts browning too quickly.
Remove from the oven after baking. The top should be a deep, golden brown and cheesecake should be puffy and jiggly. It will fall as it cools.
Serve at room temp!
