Gingersnap Cookies | Salted Butter | Cream Cheese | White Sugar | Eggs | Pumpkin Puree | Heavy Whipping Cream | Vanilla Extract | Cinnamon | Ground Ginger | Nutmeg | Allspice | Cloves | Pecans
In a food processor, mix gingersnap cookies until they become fine crumbs. Then transfer to a bowl and combine with melted butter.
Grease the bottom of 10-inch springform pan and press crust mixture into the bottom of pan. Bake for 9 minutes at 350F. Then place large pan of very hot water on lowest rack in oven, and drop oven temp to 225F.
Using the paddle attachment of a stand mixer, mix the softened cream cheese on medium until it is smooth and creamy. Add the sugar and beat until smooth and fluffy. Then beat in eggs on low, 1 at a time, just until incorporated.
Add pumpkin and remaining ingredients to the cream cheese mixture and beat until just smooth. Pour mixture into a greased pan with crust.
Place cheesecake pan on a large baking sheet and bake at 225F on center rack, about 4 to 4 1/2 hours, or until filling is softly set and golden brown. Turn oven off. Then crack it open a bit, using a wooden spatula to prop open. Let cheesecake cool at least 2 hours in the oven.
Cover and let it completely chill in the fridge overnight or 24 hours. Remove from the springform pan and garnish as desired!