Preheat oven to 350 degrees Fahrenheit. Spray a 9 inch springform pan with nonstick cooking spray. You can also line the bottom with parchment paper with a slight overhang to go up the edges if you'll need to completely remove the completed cheesecake from the springform pan to serve. Wrap the edges of the springform pan in aluminum foil. Make sure the foil goes all the way up the edges of the pan.
Use a food processor to crush the gingersnaps to form fine crumbs. Transfer to a bowl and add melted butter. Press firmly into the prepared springform pan. Bake for 10-15 minutes. Set aside to cool.
Lower oven temperature to 300 degrees Fahrenheit.
Using a stand mixer or a large bowl with a hand mixer, beat eggs until light and fluffy, about 10 minutes. Set aside.
Since I use my stand mixer to make the rest of the filling, I transfer the eggs carefully to another bowl. You can also use a new bowl with a hand mixer as well!
Cream together cream cheese and sugar until light and fluffy. Add pumpkin and beat again until smooth. Add vanilla, salt, cream, cinnamon, nutmeg, ginger, cloves, allspice, and cinnamon. Beat until smooth.
Use a spatula to gently fold in the eggs to the cream cheese mixture.
Place the springform pan into a large roasting pan and add a few inches of water. Pour the cheesecake batter into the pan.
Bake for 1 hour and 45 minutes to 2 hours and 15 minutes until the center no longer jiggles and appears to be set.
Turn the oven heat off and crack the oven door until the cheesecake is cooled.
Once cool, refrigerate for 8 hours or overnight before serving.
Top with fresh whipped cream.
Enjoy!
Recipe by For the Love of Gourmet at https://fortheloveofgourmet.com/the-best-pumpkin-cheesecake/