A nine-inch baked pumpkin cheesecake with a pressed gingersnap base.

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Heat oven to 325°F. Grease a 9-inch springform pan and set on a rimmed sheet. Mix 2 cups fine gingersnap crumbs with 5 tbsp melted butter; press across the base and slightly up the side. Bake about 10 minutes, then cool while making filling.
Beat 24 oz softened cream cheese with 3/4 cup sugar until smooth. Mix in 1 cup plain pumpkin purée, 1/2 cup sour cream, 1 tsp vanilla, 1 tsp cinnamon, 1/2 tsp ginger and 1/4 tsp salt. Add 3 eggs one by one at low speed just until incorporated; do not whip air into the mixture.
Pour into crust. Bake at 325°F approximately 65–75 minutes, until the center of the egg filling reaches 160°F on a food thermometer. Shield top or rim if coloring early; do not assume a wobbly center alone confirms the endpoint.
Cool on a rack approximately one hour, then cover and chill at least six hours before releasing the ring and cutting twelve slices. Note whether the center texture at 160°F remains creamy, the exact pan fill and any crack formation in a kitchen trial.

Recipe-development draft; not kitchen-tested. Timing and yield are estimates. Nutrition has not been calculated.

Additional chilling, resting or cooling time: 420 minutes, included in the total.

Untested estimate: crust 10 minutes, filling up to 75 minutes; cool approximately one hour then chill at least six hours. Oven preheat excluded.