2cupsgingersnap crumbs (about 40 store-bought cookies, finely crushed with a food processor)
6Tbspunsalted butter, melted
For the Filling (all ingredients at ROOM TEMPERATURE)
4(8oz) packages cream cheese, room temperature
1cupcanned pumpkin puree, room temperature
2Tbsp*Homemade Pumpkin Pie Spice or store-bought
4large eggs, cracked open into a bowl, room temperature
Preheat oven to 350 degrees Fahrenheit. Assemble a 9-inch nonstick springform pan, with the raised side of the bottom piece facing down. Double wrap the outside of the springform pan with foil.
MAKE CRUST: In a medium bowl, mix the cookie crumbs, sugar, and butter until moistened; press firmly into bottom of pan. BAKE 10 to 12 minutes until golden around edges. Set aside.
MAKE FILLING: With a stand mixer, beat the cream cheese and sugar on low speed until smooth, scraping the bowl well, occasionally. Add flour until just incorporated.
Add pumpkin puree, pumpkin pie spice, vanilla and salt; mix just until smooth. Scrape the bowl one last time.
Add eggs, one at a time, mixing until each is incorporated before adding the next. (DO NOT SCRAPE THE BOWL ANYMORE, or over-mix the filling.)
Pour the filling into the springform pan over the cooked crust, and gently smooth the top. Place the cheesecake on a rimmed baking sheet. Transfer to the oven. Pour warm water into the rimmed baking sheet surrounding the cheesecake, about 1-inch high.
REDUCE HEAT to 300 degrees Fahrenheit. Bake for 70 to 80 minutes; the top will be dull/matte and puffed up in the center. DO NOT OPEN THE OVEN, EVER! After the cheesecake is baked, turn the oven off; let the cheesecake stay in the closed oven for 2 to 3 hours more without opening the door.
Remove the cheesecake from the oven; cool completely at room temperature. Cover the cheesecake pan with plastic wrap; refrigerate until firm, at least 4 hours. Un-mold before serving. Use a HOT knife to slice pieces, rinsing and drying the knife between each pass. Top with a dollop of whipped cream and a dash of cinnamon. Enjoy!