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1
Preheat the oven to 350.
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2
In a food processor, pulse the gingersnaps with 2 tablespoons of the sugar and a pinch of salt until fine crumbs form; add the softened butter and process until moistened.
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3
Using your fingers, press the gingersnap crumbs into the bottom of a buttered 9-inch springform pan in an even layer; brush any crumbs off the side of the pan.
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4
Bake the crust for about 10 minutes, until it is lightly browned.
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5
Let the crust cool slightly, then wrap the the bottom of the pan tightly in aluminum foil so it's watertight.
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6
Set the pan in a large, deep skillet or a small roasting pan.
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7
Rinse out the food processor bowl and wipe it dry.
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8
Add the softened cream cheese, pumpkin puree, vanilla extract and the remaining 2/3 cup of sugar to the food processor bowl and process for about 30 seconds, or until smooth.
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9
Add the eggs and pulse to blend.
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10
Add the flour, cinnamon, nutmeg and 1/2 teaspoon of salt and process for about 30 seconds, or until smooth.
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11
Carefully pour the pumpkin filling over the gingersnap crust.
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12
Set the skillet in the oven and carefully pour in enough hot water to reach halfway up the side of the springform pan.
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13
Bake the cheesecake for about 55 minutes, until the filling is barely jiggly in the center.
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14
Carefully transfer the skillet to a rack and let the cheesecake cool.
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15
Remove the aluminum foil and refrigerate the cheesecake until it is firm, at least 4 hours or overnight.
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16
In a large skillet, cook the butter over moderately high heat until it is lightly browned and nutty-smelling, about 3 minutes.
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17
Add the pear wedges and cook, turning once, until they are softened and lightly browned, about 4 minutes.
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18
Add the sugar and cook, turning once, until the pears are lightly browned and glazed, about 1 minute longer.
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19
Run a sharp knife around the edge of the cheesecake and remove the springform ring.
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20
Cut the pumpkin cheesecake into wedges and serve with the warm pears.
