Step 1

Move the oven rack to the middle position and preheat to 350° F.

Step 2

Add gingersnap crumbs, brown sugar, and cinnamon to a medium bowl. Use a fork to stir to combine. Pour in melted butter and stir to combine.

Step 3

Pour crumbs into a 9-inch springform pan. Use the back of a measuring cup to press the crumbs into an even layer. Transfer the springform pan to a baking sheet and bake for 10 minutes. Then, move the pan to a wire rack to cool completely.

Step 4

Add the cream cheese, pumpkin, eggs, egg yolk, sugar, sour cream, and spices to a bowl of a stand mixer fitted with a paddle attachment (alternatively, use a large bowl and a handheld mixer). Beat until the mixture is smooth and no lumps remain. Fold in the flour and vanilla.

Step 5

Butter the sides of the springform pan. Pour the cheesecake filling into the springform pan and smooth into an even layer. Place the pan back onto a cookie sheet and bake until the filling is slightly jiggly about 55-65 minutes. Turn the oven off and open the oven door slightly. Let the cheesecake sit for 15 minutes.

Step 6

After 15 minutes, remove the cheesecake from the oven and transfer it to a wire rack. Run a butter knife along the edges of the pan, and let the cheesecake cool for 30 minutes. Then, cover it with foil or plastic wrap and refrigerate or at least 3 hours or overnight.

Step 7

Slice the cheesecake into 12 even pieces and serve with whipped cream, caramel sauce, or ground spices (all optional).