Start by crushing the gingersnap cookies until fine, then mix them with the melted butter until well combined. Press this mixture firmly into the bottom of a springform pan to create an even crust. Chill in the refrigerator while preparing the filling.
In a large mixing bowl, beat the softened cream cheese until smooth and fluffy using an electric mixer or whisk, about 2-3 minutes.
Add sugar gradually and beat until fully incorporated and the mixture is creamy.
Mix in pumpkin puree along with ground ginger, cinnamon, nutmeg, and salt, blending until smooth and aromatic.
One at a time, add eggs and beat just until combined after each addition. The batter should be smooth and slightly thickened.
Stir in heavy cream to loosen the mixture and add a silky texture.
Pour the pumpkin mixture over the chilled crust, smoothing the top with a spatula for an even surface.
Bake the cheesecake in a preheated oven at 350°F (175°C) for about 60 minutes, or until the edges are set and the center slightly jiggles.
Remove from the oven and let cool completely in the pan on a wire rack, allowing the filling to set further as it cools.
While the cheesecake cools, toast the pecans lightly in a dry skillet or toaster oven until fragrant and slightly browned, about 3-5 minutes.
Chop the toasted pecans coarsely and sprinkle them generously over the cooled cheesecake for a crunchy topping.
Slice the cheesecake, serve, and enjoy the creamy, spiced pumpkin filling with a crunchy pecan topping that celebrates seasonal flavors.
