Step 1: Preheat your oven to 350°F (175°C). Wrap the bottom and sides of a 9-inch springform pan with heavy-duty aluminum foil, ensuring it covers the sides well for the water bath.
Step 2: In a food processor, pulse the gingersnap cookies until fine crumbs form. Alternatively, place them in a zip-top bag and crush them with a rolling pin. You should have about 1 ½ cups of crumbs.
Step 3: In a medium bowl, combine the gingersnap crumbs, melted unsalted butter, and granulated sugar. Mix until the crumbs are evenly moistened.
Step 4: Press the crumb mixture firmly and evenly into the bottom of the prepared springform pan. You can use the bottom of a glass or your fingers to get an even layer. Bake for 8-10 minutes, then remove from the oven and let cool slightly while you prepare the filling.
Step 5: Reduce oven temperature to 325°F (160°C).
Step 6: In a large mixing bowl, using an electric mixer on medium speed, beat the softened cream cheese until it is smooth and creamy, about 2-3 minutes. Make sure there are no lumps.
Step 7: Gradually add the granulated sugar and brown sugar to the cream cheese, beating until well combined and lightened, about 2-3 more minutes. Scrape down the sides of the bowl frequently.
Step 8: Beat in the pumpkin puree, sour cream, and vanilla extract until just combined. Don't overmix.
Step 9: Add the ground cinnamon, ground nutmeg, ground ginger, and ground cloves. Mix on low speed until the spices are fully incorporated.
Step 10: Add the eggs, one at a time, beating on low speed only until each egg is just incorporated. Over-mixing after adding the eggs can incorporate too much air, which can lead to cracks in your cheesecake. Scrape down the bowl after each addition.
Step 11: Pour the cheesecake filling over the cooled gingersnap crust in the springform pan. Gently tap the pan on the counter a few times to release any air bubbles.
Step 12: Prepare a water bath. Place the foil-wrapped springform pan inside a larger roasting pan. Carefully pour hot water into the roasting pan until it comes about halfway up the sides of the springform pan. This water bath is crucial for even baking and preventing cracks.
Step 13: Carefully transfer the roasting pan with the cheesecake to the preheated oven. Bake for 60-75 minutes, or until the edges are set but the center still has a slight wobble when gently shaken. The internal temperature should be around 150-155°F (65-68°C).
Step 14: Turn off the oven, crack the door open slightly (you can wedge a wooden spoon in the door), and let the cheesecake cool in the oven for 1 hour. This slow cooling also helps prevent cracks.
Step 15: Remove the cheesecake from the water bath and the roasting pan. Carefully remove the foil. Let it cool completely on a wire rack at room temperature for another 1-2 hours. Once cooled, cover loosely with plastic wrap and refrigerate for at least 6 hours, or preferably overnight, before serving. Chilling is essential for the texture.
Step 16: In a medium saucepan, combine the light brown sugar, unsalted butter, and heavy cream. Cook over medium heat, stirring constantly, until the butter is melted and the sugar is dissolved. Bring the mixture to a gentle boil and let it boil for 3-4 minutes, stirring occasionally, until it slightly thickens.
Step 17: Remove from heat and stir in the chopped pecans, vanilla extract, and a pinch of salt. Let the sauce cool slightly before pouring over the chilled cheesecake.
Step 18: Once the cheesecake is thoroughly chilled, run a thin knife around the edge of the pan before releasing the springform collar. Transfer the cheesecake to a serving platter.
Step 19: Just before serving, generously pour the pecan praline sauce over the top of the Pumpkin Cheesecake with Pecan Praline Sauce. You can serve individual slices with additional sauce on the side if desired. Enjoy!