Pumpkin-Coconut Cheesecake with Dulce de Leche Glaze

To prepare crust: Preheat oven to 325 degrees F. Coat a 9-inch springform pan with cooking spray. Tightly wrap the outside of the pan bottom and sides with heavy-duty foil. Put a kettle of water on to boil for the water bath.

Combine graham cracker crumbs and coconut in a food processor; process until well combined. With the processor running, slowly drizzle in butter through the feed tube until the crumbs are uniformly moist. Transfer to the prepared pan; press the mixture firmly into the bottom of the pan. Bake until lightly browned, 10 to 12 minutes. Transfer to a wire rack to cool for at least 10 minutes.

To prepare filling: Beat cream cheese, coconut cream and sugar in a large bowl with an electric mixer on medium-low speed until well combined. Add cinnamon, ginger, nutmeg and salt; beat until incorporated. Add eggs, one at a time, scraping down the sides occasionally. Beat in pumpkin and 1 teaspoon vanilla. Pour the batter into the crust.

Place the cheesecake in a roasting pan and carefully pour enough boiling water into the roasting pan to come 1 inch up the side of the cake pan. Bake until cheesecake is set around the edges but the center jiggles slightly, 1 1/2 to 1 3/4 hours.

Remove the roasting pan from the oven and let the cake cool in the water bath until the water is room temperature. Remove the cake pan from the water bath.

To prepare glaze: Heat dulce de leche in a small saucepan over low heat until just melted. Whisk in vanilla. Immediately pour the glaze over the cake, coating most of the top. Refrigerate the cheesecake for at least 4 hours and preferably overnight. (The cheesecake can be prepared up to 3 days ahead.) About 30 minutes before serving, remove the cheesecake from the refrigerator and decorate with coconut chips around the edges.