1. Bake the gingersnap crust. Preheat the oven to 350 F and wrap the bottom of a 9″ or 10″ springform pan with aluminum foil. Spray the inside of the pan lightly with nonstick spray. In a medium mixing bowl, combine the crushed gingersnap cookies with the sugar and melted butter, stirring until completely combined.
2. Press the crust up along the edges of the pan and pack it down as firmly as possible. Bake the crust in the preheated oven for 9-10 minutes or until fragrant. Let the crust cool while you prepare the filling.
3. Make the cheesecake filling. Using a stand mixer fitted with the paddle attachment or an electric handheld beater, beat the softened cream cheese on high for 1 minute, before adding the sugar and mixing again. Add the eggs, one at a time, with the mixer running on low, before adding in the pumpkin and mixing thoroughly. Add the pumpkin pie spice, cinnamon, and vanilla and mix until smooth. Next, add in 1/2 cup of the caramel sauce and mix until smooth. Pour the filling into the prepared crust and smooth out the top.
4. Place the wrapped springform pan in another, larger pan, then place that pan into another pan (I use a cookie sheet). Pour boiling water into the last pan until about 1/2″ high, then carefully place the cheesecake into the oven to bake for 1 hour and 10 minutes.
5. After one hour, give the cheesecake a gentle shake. If the center of the cheesecake is still quite wiggly, you’ll want to bake it longer (try another 10 minutes) before checking again. When the inside is fairly firm, turn off the oven and open the door just a crack to allow the heat and steam to escape. Leave the door like this for an hour before removing the cheesecake and placing it in the fridge to cool completely.
6. Keep the cheesecake in the fridge for at least 5-6 hours before removing it from the pan. Slide a knife around the edge of the cheesecake, then open the springform pan to release it and carefully place it on a serving plate.
7. Top the cheesecake. Once you’re ready to serve the cake, drizzle the extra caramel sauce on top of the cheesecake and add the chopped pecans. If you’re using it, add whipped cream on top right before serving!

Store the cheesecake in the fridge, in an airtight container, for 4-5 days. See the post above for freezing instructions.