Place the cheese in a bowl and beat it lightly with a mixer. Add sugar. Mix. Then add spices, pumpkin puree and eggs. Stir until the ingredients are combined. Do not mix for too long, so as not to unnecessarily aerate the cheese mixture - the aerated cheesecake will rise a lot and then settle down. We want the cheesecake to be perfectly smooth.
Pour the cheese mixture onto the cooled cookie bottom. To even.
Preheat the oven to 160 °. Put in the cheesecake form and bake for 90-120 minutes (until the whole surface of the cheesecake is elastic; check by touching the cheesecake surface in the center with a stick).
Turn off the oven and let it cool down.
Allow to cool and refrigerate overnight.