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Preheat oven to 400°F.
In a large bowl, beat the cream cheese with a hand mixer until smooth and creamy.
Add the sugar and beat until combined.
Add the eggs one at a time, beating well after each addition.
Add the heavy cream and beat until just combined.
Sift in the flour and fold to combine.
Fold in the pumpkin puree, cinnamon, ginger, and nutmeg.
Pour the batter into a 9-inch springform pan.
Bake for 55-60 minutes, until the top is deeply browned but the center is still slightly jiggly.
Let cool completely before removing from the pan.