• Preheat your oven to 350°F (177°C).

Prepare and Bake the Gingersnap Crust

• In a bowl, mix together the gingersnap cookie crumbs and melted butter.

  Squeeze the crumbs together in the palm of your hand to check that the mixture is the proper consistency.

  If the crust holds together in a firm clump, it's ready. Add 1 to 2 tablespoons of melted butter if it falls apart or 2 to 3 tablespoons more gingersnap crumbs to soak up the excess fat if it seeps butter.
• Use the bottom of a measuring cup to press the gingersnap crust mixture into a 9" springform pan.
• Bake the crust for 10 minutes in the preheated oven.

  Remove the baked crust from the oven to cool. Do not turn off the oven.

  Once it's cool, wrap the pan in two layers of heavy-duty aluminum foil, then set aside.

Prepare the Pumpkin Cheesecake batter

• Bring a pot of water (approximately 6 cups) to boil over medium while you prepare the cheesecake batter.
• Whisk together the ground cinnamon, ginger, nutmeg, cloves, allspice, salt, and cornstarch in a small bowl.

  Set this spice blend aside.
• In a 4-quart mixing bowl, blend the cream cheese, sugar, lemon zest, and vanilla bean paste on low speed, until smooth.
• Add the eggs- one at a time- to the bowl, making sure to scrape down the bowl after each egg is incorporated.

  After you've added all of the eggs, mix in the pumpkin and the heavy cream until blended.
• Finally, add the cornstarch-spice blend you mixed earlier.

  Blend just until the spices are incorporated. Be sure not to mix the batter too long after adding the cornstarch.

Bake the Pumpkin Cheesecake

• Scrape the prepared pumpkin cheesecake batter into the foil-wrapped cheesecake pan.

  Set the cheesecake pan into a larger pan that has at least two inches of clearance on the sides of the cheesecake pan.
• Carefully pour the boiling water into the larger outer pan. Be careful to avoid splashing water into the cheesecake batter.

  Place the pan setup into your the hot oven and bake the cheesecake for 1 hour.

Gradually Cool the Pumpkin Cheesecake

• Once the baking time has elapsed, turn the oven off and prop open the oven door with a wooden spoon.

  Allow the cheesecake to cool slowly in the oven for 1 hour.
• After an hour, remove the cheesecake from the oven, then from the water bath.

  Remove and discard the protective foil and allow the pumpkin cheesecake to cool to room temperature on the countertop.

  Cover the pan with plastic film and refrigerate the cheesecake for 6 to 12 hours (or overnight).

Prepare the Maple Whipped Cream Topping

• A few hours prior to serving the pumpkin cheesecake, combine the heavy cream and maple extract in a mixing bowl. 

  With your electric hand mixer on medium speed, whip the cream just until the beaters begin to leave ribbons in the cream.
• Start sprinkling in the sugar. After adding the sugar, increase the mixer's speed to high and whip for 2-3 more minutes, or until the cream is fluffy and stiff. 

  Use a spoon or a piping bag to pipe rosettes of cream on to the cheesecake to create a whipped cream border.
• For added flavor, top the pumpkin cheesecake with my Boozy Spiced Cranberry Sauce.

  Store the pumpkin cheesecake in the refrigerator until ready to serve. Enjoy it within 72 hours after baking.