Add cream cheese to the stand mixer bowl and whisk at medium speed until smooth and creamy. Add sugar and salt to the bowl and mix until a homogenous mixture and then scrape the bowl.
Add eggs one by one to mix nicely until incorporated. Scrape the bowl and mix again for few seconds until smooth.
Now once eggs are mixed add pumpkin puree, sour cream spices, vanilla, and mix well. Scrape the bowl last time and whisk again to make sure there are no lumps remaining.
Pour the batter into the 10-inch springform pan and place your pan into a roasting pan, and then fill the roasting pan with boiling hot water and transfer it to the oven.
Bake for 60 minutes or until cake is all set and the center is kind of wobbly. Turn off the oven and open the door slightly and let the cake rest for another 1hour in there.
Remove cheesecake from the oven and set it into a fridge for 3-4 hrs or cover it with a towel or paper towel to chill overnight.
Now our cheesecake is chilled and all set to cut, a chilled cheesecake is always easy to slice. Now slide your knife around the edges of the pan to release the cake and it out on a cake stand.
You can enjoy your cheesecake with a dollop of whipped cream or just simply enjoy it as it is.