Preheat your oven to 350°F. Mix together the ground gingersnap crumbs, sugar, and melted butter until it all comes together.
Take a springform pan and wrap the outside with a double layer of aluminum. This is to help prevent too much direct heat which has a tendency to cause cheesecake to crack. Place the graham cracker crumbs on the bottom of the pan. Press the crust down until you have a nice flat layer at the bottom. Bake the crust for 8 minutes. Once the crust has baked, remove it from the oven and reduce the heat to 325°F.
In a bowl of a stand mixer, whip the cream cheese until smooth. You will need to scrape down the sides a few times to make sure all of the cream cheese is smooth.
Add the salt, cinnamon, ginger, allspice, clove, cornstarch, and sugar. Mix well.
Add the eggs in one at a time.
Add the vanilla extract. Mix well and scrape the sides to incorporate everything.
Add the pumpkin puree and sweetened condensed milk. MIx until well combined.
Place the springform pan in a large, deep baking tray. Pour hot water in the baking tray until about halfway up on the pan. This is done to avoid harshly cooking the cake and to prevent major cracks from forming on the top.
Pour the filling onto the crust in the springform pan. Use a spatula to smooth out the top. Place in the oven and bake for 60-75 minutes, or until the cheesecake registers a temperature of 155°F.
Turn off the oven, leave the door shut, and let the cheesecake rest for one hour.
Remove from the oven and the deep baking pan and allow to cool to room temperature. Once cool, refrigerate overnight. The next day cut a slice and enjoy.
