Preparation Steps

• Preheat the oven to 350°F. Wrap a 10-inch springform pan with foil and spray with nonstick spray.
• Grind gingersnaps in a food processor, mix with 1/4 cup sugar and melted butter. Press into the bottom and halfway up the sides of the prepared pan. Bake for 10 minutes; set aside to cool.
• In a large bowl, beat the softened cream cheese and 1.5 cups sugar until smooth. Add eggs one at a time, mixing well after each. Incorporate pumpkin puree, vanilla, spices, flour, and salt; mix until smooth.
• Pour filling into cooled crust. Place the pan in a larger roasting pan, fill with boiling water halfway up the sides. Bake for 75 minutes until the edges are firm and the center wobbles slightly.
• Turn off oven, crack the door open, and let cheesecake sit for 1 hour. Remove from water bath, cool to room temperature, then refrigerate overnight.
• Serve chilled, topped with whipped cream.