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1
Preheat the oven to 350.
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2
In a food processor, pulse the broken gingersnaps until they're finely ground.
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3
Transfer the crumbs to a medium bowl and stir in the melted butter.
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4
Pat the crumbs evenly into the bottom of a 9-inch springform pan.
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5
Cover the bottom and side of the pan with a single large sheet of foil.
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6
Bake for 8 to 10 minutes, until the crust is firm.
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7
Let the crust cool to room temperature.
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8
Lightly oil the cut sides of the pumpkin.
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9
Place the pumpkin, cut side down, on a rimmed baking sheet.
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10
Bake until tender, about 1 hour.
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11
Scoop out the flesh and measure out 2 cups.
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12
Transfer to a food processor and puree.
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13
Let cool.
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14
Reduce the oven temperature to 325.
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15
In a large bowl, using a handheld electric mixer, beat the softened cream cheese until smooth.
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16
Add the cinnamon, ginger, allspice, cloves, salt and half of the maple sugar and beat until combined.
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17
Add the remaining maple sugar and beat until incorporated.
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18
Scrape down the side of the bowl and beat in the pumpkin puree, followed by the heavy cream.
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19
Add the eggs, 1 at a time, beating until blended.
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20
Scrape down the side of the bowl again and beat until thoroughly blended, about 1 minute.
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21
Pour the pumpkin cheesecake batter into the springform pan.
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22
Set the pan in a baking dish or small roasting pan.
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23
Add enough hot water to the dish to reach halfway up the side of the springform pan.
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24
Bake the cheesecake for 1 hour, or until it is set around the edges and slightly jiggly in the center.
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25
Turn off the oven, close the oven door and leave in the cheesecake for about 1 hour.
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26
Transfer the cheesecake to a wire rack and let cool completely.
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27
Cover with plastic wrap and refrigerate overnight.
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28
Remove the foil and the springform pan ring.
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29
Using a hot knife, cut the cheesecake into wedges, rinsing the blade with hot water between each slice.
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30
Transfer to plates and serve.
