Allow about 30 minutes to soften the cream cheese, checking it frequently; keep the whipping cream cold. Line a 9-inch square pan at least 2 inches deep with two crossed parchment strips, leaving handles. Clear a level refrigerator shelf.

Mix crumbs, granulated sugar, melted butter, and salt until evenly damp. Press firmly and evenly over the pan bottom with a flat-bottomed cup. Refrigerate for 15 minutes while making the filling; this overlaps the active preparation time.

Beat the softened cream cheese with the powdered sugar until smooth, scraping the bowl. Add pumpkin puree, spice, and vanilla; mix just until evenly combined.

In a separate cold bowl, whip the 1 cup cold heavy cream to stiff peaks that hold their shape. Stop before the cream becomes grainy.

Fold one-third of the whipped cream into the pumpkin mixture, then gently fold in the remainder. Spread over the cold crust and smooth the top. Cover without touching the surface. Refrigerate for at least 8 hours, preferably overnight, until the center is firm enough to slice. Keep refrigerated while preparing the topping.

Combine maple syrup, butter, brown sugar, 2 tablespoons cream, and salt in a small saucepan. Bring to a gentle simmer over medium-low heat, stirring. Simmer for 2 minutes, then stir in the pecans and cook for 1 minute. Allow about 5 minutes total stovetop time including heating. Remove from heat.

Transfer the topping to a heat-safe bowl and let cool for about 20 minutes, stirring occasionally, until room temperature and still spoonable. Do not add warm topping to the cheesecake. If it is still warm, wait longer.

Spoon the cooled topping evenly over the chilled cheesecake. Lift carefully using the parchment handles, supporting the base with a wide spatula, or cut directly in the pan. Cut into 16 squares with a clean sharp knife, wiping between cuts. Serve cold.