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1
Preheat the oven to 350 degrees F.
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2
Add the gingersnaps to the bowl of a food processor, and pulse until crumbly.
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3
Transfer to a large bowl and add the melted butter.
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4
Stir until evenly mixed.
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5
Press the mixture into the bottom of a 9-inch springform pan with 3-inch sides.
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6
Bake the crust until golden brown, about 10 minutes.
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7
Remove from the oven and let cool completely while preparing the filling.
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8
Filling:
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9
Put a teakettle filled with water on the stovetop, over medium heat, and bring to a boil.
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10
In a large mixing bowl, add the cream cheese and sugar and beat with an electric mixer until light and fluffy, about 2 to 3 minutes.
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11
Add the pumpkin and beat until incorporated.
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12
Beat in the eggs, 1 at a time, then add the cinnamon, ginger, nutmeg, cloves, salt, and vanilla, and beat until blended.
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13
Add the flour and beat until incorporated.
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14
Wrap the sides and bottom of the springform pan with heavy-duty aluminum foil.
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15
Pour the filling into the pan and put it in a small roasting pan.
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16
Pour the hot water from the teakettle into the roasting pan, filling halfway up the sides of the springform pan, about 1 1/2 inches.
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17
Bake until the center of the cheesecake moves slightly when the pan is gently shaken, about 1 hour and 20 minutes.
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18
Remove the cake from the water bath and let it cool on a wire rack.
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19
Once cooled, use a paring knife to loosen the sides of the cake from the pan.
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20
Chill the cheesecake for at least 4 hours before serving.
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21
Serve with Cinnamon Whipped Cream.
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22
Pour the heavy cream into a large bowl and beat with an electric hand mixer until thick and frothy.
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23
Add the confectioners' sugar, vanilla, and cinnamon, and beat until medium peaks form.
