Prepare the topping. Line a baking sheet with a silicone baking mat or piece of parchment paper. Melt the 1 tablespoon of butter in a large skillet over medium-high heat. Add the pecans, salt and brown sugar and stir well. Cook for 2 minutes, stirring frequently. Pour the coated nuts onto the prepared baking sheet in a single layer and refrigerate until cooled, about 10 minutes.

Spray a 9 inch springform with gluten-free non-stick cooking spray and line the bottom with a piece of parchment or waxed paper. Spray the paper with some more cooking spray. Combine the crust ingredients, mix well and press firmly into the prepared springform covering the bottom and going up the sides of the springform.

Beat the cream cheese with a mixer until smooth. Add the pumpkin, cinnamon, cloves, nutmeg, salt and sugar and beat on medium speed until combined, scraping the bottom and sides of the mixing bowl at least once. With a spatula, fold in the whipped cream or whipped topping until no longer streaky. Pour into the crust.

Scrape the nuts off the pan with a spatula and top the cheesecake.

Refrigerate the cheesecake for 3 hours or up to 24 hours. Store leftovers in the fridge.