2 1/2 cups gingersnap crumbs
1/2 cup melted butter
2 pounds cream cheese
2 cups granulated sugar
1/2 cup light brown sugar
6 eggs
1 can pumpkin purée
1 tablespoon vanilla
1 tablespoon ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground cloves
1/8 teaspoon ground nutmeg
Preheat the oven to 325 degrees.
Combine the gingersnap crumbs and the melted butter. Press into the bottom of a greased 10-inch springform pan, pushing the mixture up the sides a bit. Set aside.
Combine the cream cheese and sugars in a bowl. Beat until light and fluffy.
Add the eggs one by one, beating well after each addition. Add the pumpkin and beat until smooth.
Beat in the vanilla and spices.
Pour the pumpkin mixture into the pan, and tamp down slightly to remove any bubbles. Wrap the base of the springform with aluminum foil, then place in a roasting pan.
Bring a pot of water to a boil and pour into the pan until it comes about halfway up the sides of the springform.
Bake for 1 hour and 30 minutes, then turn off the oven and, without removing the cheesecake, let it sit for another hour.
Remove from the oven and allow to cool to room temperature. Chill overnight before serving.