This perfectly decadent pumpkin cheesecake has a gingersnap crust and a thick, creamy filling. Using common pantry items, boxed cookies, and canned pumpkin, this delicious recipe is a simple crowd-pleaser!
Preheat the oven to 350 degrees F. Double-wrap the bottom and outside of a 9-inch springform pan with heavy-duty foil.
Prepare the Crust: Mix together the crust ingredients and press into the bottom of the springform pan. Bake for 6 to 8 minutes, or until lightly browned. Remove from oven and cool completely.
Reduce oven temperature to 325 degrees F. Bring a pot of water to a boil for a water bath.
Prepare the Filling: Beat together the cream cheese and the sugars on medium speed until smooth and creamy, scraping the sides of the bowl as needed, about 3 minutes. Add the pumpkin and mix on low until completely incorporated. Add the eggs one at a time, beating well until fully incorporated and scraping down the sides of the bowl between each addition. Add the heavy cream and vanilla and beat until well combined, about 1 minute. Add the cinnamon, ginger, salt, nutmeg, cloves, and allspice and mix on low to incorporate.
Pour the batter into the prepared crust. Tap the pan on the counter to release any air bubbles. Place the pan into a larger pan (a roasting pan is great for this) and pour the boiling water into the larger pan until it is about halfway up the springform pan.
Bake for 55 to 65 minutes, or until the edges are set, but the middle still jiggles a little. Keeping the oven door closed, turn off the oven and let the cheesecake rest in the oven for 1 hour. After 1 hour, remove the cheesecake from the oven, carefully remove it from the water bath, remove the foil and place the cheesecake on a wire rack to cool completely, about an additional 2 hours. Once completely cool, refrigerate for at least 6 hours (preferably overnight).
Cover any leftover cheesecake with plastic wrap and store in the refrigerator for up to 4 days. Wrapped, the cheesecake can be frozen for up to 2 months.