Gluten-Free Pumpkin Cheesecake: Creamy

Instructions:

1. Combine the gingersnap crumbs, melted butter, and brown sugar in a bowl until the mixture resembles wet sand.
2. Firmly press the crumb mixture into the bottom of a 9-inch springform pan using the bottom of a glass to ensure a flat, dense layer.
3. Place the pan in the freezer for 15 minutes to lock in the structure of the crust.
4. Beat the softened cream cheese and powdered sugar together using an electric mixer until smooth and devoid of lumps.
5. Fold in the pumpkin puree, vanilla extract, cinnamon, ginger, and cloves until the color is uniform.
6. In a separate chilled bowl, whip the heavy whipping cream until stiff peaks form.
7. Gently fold the whipped cream into the pumpkin mixture using a silicone spatula to maintain the aeration.
8. Pour the filling over the chilled crust and smooth the top with a spatula.
9. Cover the pan and refrigerate for a minimum of 6 hours to allow the structure to set.