Creamy Pumpkin Spice Cheesecake

Instructions:

1. Preheat your oven to 325°F (160°C).
2. Combine gingersnap crumbs, melted butter, brown sugar, and salt in a medium bowl.
3. Press the mixture firmly into the bottom and 1-inch up the sides of a 9-inch springform pan.
4. Bake the crust for 8-10 minutes until fragrant. Remove from oven and allow to cool completely.
5. In a large bowl, beat the softened cream cheese and granulated sugar on medium-low speed until completely smooth and devoid of lumps.
6. Stir in the pumpkin puree, cinnamon, ginger, cloves, nutmeg, and salt until the color is a uniform deep orange.
7. Add eggs one at a time, mixing on the lowest speed just until blended; do not overmix to avoid incorporating air.
8. Fold in the sour cream and vanilla extract with a spatula until the batter is glossy.
9. Pour the filling over the cooled crust and smooth the top with an offset spatula.
10. Bake for 55-65 minutes until the edges are set and slightly puffed, but the center remains slightly jiggly.
11. Allow the cheesecake to cool inside the oven with the door cracked, then transfer to the refrigerator and chill for at least 6 hours before serving.
12. Top with caramel sauce and whipped heavy cream before slicing.