Preheat your oven to 350°F (175°C). In a mixing bowl, crush the gingersnap cookies until fine, then blend them with brown sugar and melted butter until well combined. Press the mixture firmly into the bottom of a greased 9-inch springform pan. Bake for 12–15 minutes or until the crust is lightly golden and fragrant. Remove the crust from the oven and let it cool completely.

In a stand mixer, beat the room-temperature cream cheese until creamy and smooth. Add the sour cream and granulated sugar, mixing until well combined. Gradually mix in the pumpkin puree, followed by the eggs one at a time, ensuring each is fully incorporated. Finally, add the vanilla extract and pumpkin pie spice, mixing gently until the filling is uniform.

Pour the luscious filling over the cooled gingersnap crust, smoothing the top with a spatula to ensure even distribution. Prepare a water bath by placing the springform pan within a larger roasting pan, then carefully adding boiling water halfway up the sides of the springform pan. Bake in the preheated oven at 325°F (163°C) for about 1 hour 45 minutes or until the edges are just set and the center has a slight jiggle.

After baking, turn off the oven and let the cheesecake cool in the oven for another hour. This gradual cooling will help prevent cracks in the surface. Once cooled, carefully remove the cheesecake from the water bath, cover it with plastic wrap, and refrigerate for at least 8–12 hours.

Once the cheesecake has set, carefully remove the sides of the springform pan. Slice the Pumpkin Cheesecake with Gingersnap Crust into wedges, serving each piece with a dollop of whipped cream and a sprinkle of nutmeg or a drizzle of caramel if desired.