A rich baked cheesecake full of fall flavor topped with coffee-infused whipped cream.
For the crust, preheat the oven to 325F. Break graham crackers into large pieces. Using either a food processor or blender, pulse graham crackers and sugar together to make very fine crumbs, then transfer to a medium bowl. Alternatively, place the crackers in a 1-gallon plastic bag and use a Rolling Pin to crush into fine crumbs.
Melt butter in a Butter Warmer and pour over the crumbs. Mix by hand until the mixture feels like wet sand. Place about half of the crumb mixture into the Pie Dish. Evenly distribute around the sides of the dish, then, using the sides of a measuring cup, gently start to press the crumb mixture against and up the sides of the dish until the crust is uniform in thickness.
Remove any excess crumb mixture from around the top rim of the dish. Add remaining crumb mixture to the dish and use the base of a measuring cup to press mixture into the bottom, making sure to get a tight seal around the bottom edge. Bake for about 10 minutes. Remove from the oven and let cool completely at room temperature.
For the cheesecake, let cream cheese soften at room temperature for 30–60 minutes before mixing. Whisk pumpkin, crème fraîche, salt, cinnamon, ginger, and nutmeg together in a medium bowl.
Place cream cheese, sugar, and cornstarch into the bowl of a stand mixer or a medium bowl if using a hand mixer. Beat to combine until cream cheese is softened, about 5 minutes. Add eggs one at a time until they are completely incorporated. Add the vanilla and mix to combine.
Scrape down the sides of the bowl using a rubber spatula. Add the pumpkin mixture to the bowl and slowly mix on low speed until fully combined, 2–3 minutes. Scrape down the sides of the bowl, making sure there is no cream cheese stuck to the sides.
Pour the batter into the pre-baked graham cracker crust, making sure not to overfill. Place a Roasting Pan fitted with the Roasting Pan Rack or a Sheet Pan onto the middle rung of the oven and place the Pie Dish on top. Pour 3 cups of very hot water into the vessel to create a water bath for the cheesecake. Bake at 325F until the cheesecake is firm and barely jiggly in the center, about 60 minutes. If you have a thermometer, the center of the cheesecake should read about 180F when it is done.
Remove cheesecake from the water batch and let cool completely at room temperature. Once cool, place cheesecake in the refrigerator uncovered overnight to completely set. Chilling the cheesecake will make removing it from the dish much easier.
For the cold brew whipped cream, add cream, sweetened condensed milk, and coffee grounds to a 2QT Saucepan, bring to a simmer, and cook for 2 minutes. Using a fine mesh strainer, strain the mixture into a medium bowl. Discard coffee grounds and chill cream mixture at least 2 hours, preferably overnight.
Once cream mixture is chilled, add to the bowl of a stand mixer or a medium bowl if using a hand mixer. Starting on low, whip the cream mixture using a whisk attachment and gradually increase speed to medium as the cream stiffens up and holds a stiff peak. Chill until ready to use.
To serve, run a Paring Knife or small offset spatula around the edges of the crust to help pull the cheesecake away from the sides. If it seems to be sticking, fill a Roasting Pan with warm water and place the Pie Dish directly into the water bath (not on a rack) and allow to soften, about 5 minutes.
Place a piece of plastic wrap over the top of the cheesecake. Using a large plate, cover the top of the cheesecake and flip it upside down onto the plate. Place a second plate on the now exposed bottom of the cheesecake and flip back so the cheesecake is right-side up; discard plastic. Using a small offset spatula, decorate the top of the cheesecake with the whipped cream, or serve it on the side. Slice cheesecake into wedges and enjoy.