I can see many people are buying commercial pumpkin cheesecake mixture. Believe me if you really like pumpkin cheesecake and stick to this recipe you will never buy the other ones anymore!
For the crust:
1 ¾ cups gingersnap cookie crumbs
¼ cup butter melted
For the cheesecake:
4 packages (8 ounces each) cream cheese, softened
1 ½ cups sugar divided
1 cup canned pumpkin
2 tsp cornstarch
2 teasponns vanilla
1 ½ teaspoons ground ginger
2 teaspoon ground cinnamon
1 teaspoon ground nutmeg
Preheat the oven to 380 F
Place a greased 9-in. spring form pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan.
In small bowl, combine cookie crumbs and butter. Press the crumb mixture onto the bottom of the prepared pan
Bake 8 to 10 minutes or until set and allow to cool for 5 minutes.
In a large bowl, beat the cream cheese on medium speed until smooth and creamy.
Then on low speed, gradually beat in the sugar and cornstarch. Beat in the eggs, one at a time just until combined
Pour 3 cups of the cream cheese mixture into the pan spreading evenly.
Stir the ginger, cinnamon, pumpkin and nutmeg into the remaining cream cheese mixture and mix until smooth.
Spoon the mixture into the pan. and bake at 350° for 55-65 minutes or until center is just set and top appears dull
Turn off the oven, open the oven's door at least 4 inches and leave the cheesecake in oven 30 minutes longer
Then remove from the oven and allow to cool for 30 minutes
Carefully run a knife around edge of pan to loosen; and allow to cool for 1 more hour.
Place in the fridge overnight.