Pumpkin Spice Cheesecake for 12 Servings

Instructions:

1. Combine gingersnap crumbs, melted butter, and cinnamon in a bowl until the mixture resembles wet sand.
2. Firmly press the mixture into the bottom of a 9-inch springform pan using a measuring cup to ensure an even, compacted layer.
3. Pre-bake the crust at 350°F (175°C) for 8–10 minutes. Let it cool completely.
4. Beat the softened cream cheese and granulated sugar on medium speed until smooth and fluffy, approximately 3 minutes.
5. Stir in the pumpkin puree, pumpkin spice, vanilla, and salt until the color is uniform.
6. Add eggs one at a time on low speed, mixing only until the yellow disappears to avoid incorporating too much air.
7. Smooth the batter over the cooled crust using a rubber spatula.
8. Bake in the oven at 325°F (160°C) for 55–65 minutes until the edges are set but the center 2 inches still have a slight jiggle.
9. Turn off the oven and prop the door open slightly; let the cheesecake sit inside for 30 minutes for a gradual cool.
10. Remove from oven, cool completely on a wire rack, and refrigerate for at least 6 hours.
11. Garnish with warmed salted caramel sauce and whipped cream before serving.