Step 1

In a medium bowl, stir together the cookie crumbs, ginger, cinnamon, and melted butter for the crust. The mixture will be thick, coarse, and sandy. Press firmly into a 9-inch pie dish or springform pan. Set aside.

Step 2

Use a hand mixer or a stand mixer fitted with a whisk attachment for the filling. Whip the cold heavy cream on medium-high speed until stiff peaks form, about 4-5 minutes. Set aside.

Step 3

In a large bowl, beat the cream cheese on medium speed until perfectly smooth and creamy. (Use a hand mixer or the bowl of a stand mixer fitted with a whisk or paddle attachment.) Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed.

Step 4

Add the pumpkin, sugar, sour cream, pumpkin pie spice, and vanilla. Beat on medium-high speed until combined and smooth. Ensure there are no large lumps of cream cheese. If there are, keep beating until smooth.

Step 5

Gently mix the whipped cream into the pumpkin cream cheese mixture until combined. (Use a mixer on low speed or a rubber spatula,) This takes several turns of the rubber spatula. Combine slowly so the air in the whipped cream doesn’t deflate.

Step 6

Pour the filling into the crust. Use an offset spatula to smooth down the top.

Step 7

Cover tightly with plastic wrap or aluminum foil and refrigerate for at least 8 hours and up to 2 days. For best results, 12 hours is best.

Step 8

Use a knife to loosen the chilled cheesecake from the rim of the pan. Then, if using a springform pan, remove the rim. Using a clean sharp knife, cut into slices for serving.

Step 9

Serve with whipped cream, salted caramel, and/or pumpkin pie spice. Enjoy!