Cover the cashews in water and soak for at least 4 hours and preferably no more than 8 hours.
Drain completely and dry with paper towels. Try to remove as much water as you can.
Add the cashews and cream cheese to a food processor or blender. Pulse until smooth.
Add the pumpkin, lemon juice, honey, coconut milk, coconut oil, vanilla, cinnamon, nutmeg, cloves, ginger, and salt.
Pulse until smooth and fully combined.
Transfer the filling to the 8-inch spring form pan.
Use your spatula to flatten the cheesecake and smooth the top out.
Refrigerate for about 6 hours until set.
Dollop with whipped coconut cream and enjoy!