Creamiest Gluten-Free Pumpkin Cheesecake

Preheat the oven to 350°F.

In a medium mixing bowl, combine the gingersnap cracker crumbs, sugar, and salt together with a fork. Pour in the melted butter and mix well the crumbs are evenly and lightly moistened. The crumbs should be sandy and not WET or greasy, but a clump will just hold together when pinched. Note: If a clump will not hold together because your crumbs are too dry, add up to ½ tablespoon more melted butter. If your crumbs are too wet, add up to 1/2 cup more gingersnap crumbs.

Dump the buttery gingersnaps into a 9-inch springform pan. Use your fingers to carefully and firmly press the crust about 1-inch up the sides of the pan. Leave the edge shaggy or use a thin knife along the top to create a more evenly straight edge. Use a flat-bottomed measuring cup to firmly pack the crumbs down into a layer on the bottom of the baking dish or pan.

Bake the crust for 8-10 minutes before filling it, until dry, but not burned. When the crust comes out of the oven, immediately use a clean dry measuring cup to gently press the crust down into the bottom and against the sides of the pan. Let it cool completely before filling.

Beat the cream cheese and sugars over medium-high speed in the bowl of a stand mixer or a large bowl with a hand mixer, until smooth and creamy, scraping down the sides a few times. Add the corn starch, spices, sour cream, vanilla, and salt, and beat on medium speed combined, scraping down the sides again.

Add the eggs mixing on medium speed until just combined, scraping down the sides as you go. Be careful not to overmix the filling after you've added the eggs or you will incorporate too much air into the cheesecake, leading to potential cracks. Add the pumpkin puree and mix until almost combined. Use a silicone spatula to mix until completely smooth.

Pour the filling into the cooled crust, give it a couple of taps on the counter to release any air bubbles, then use an offset spatula to smooth the top.

Prepare a steaming pan by boiling about 2-quarts of water. Place 9x13 baking dish on the bottom rack of the preheated oven. Place the cheesecake on the middle rack of the oven and pour the boiling water into the 9x13 pan on the bottom rack. Quickly close the oven and bake for 50-60 minutes, checking for doneness around 45 minutes, to account for oven variation. If you tap the pan and the cheesecake ripples or sloshes, bake it longer. The entire cheesecake should jiggle as one piece almost like Jell-O, with an outer ring that is just ever so slightly more set, while the center wobbles more. For a creamier cheesecake, bake it for closer to 50 minutes, and for a more baked cheesecake, bake it closer to 60 minutes.

When it's done baking, turn off the oven and open the door several inches. Let the cheesecake cool in the oven for an hour. Then transfer the cheesecake to the counter to cool for another hour.

Once completely cool, use a thin knife around the outside edge to ensure the cheesecake is loosened from the pan, then release it from the springform pan. Then transfer the cheesecake to the fridge to chill for at least 4 hours or preferably overnight.

When ready to serve, prepare the whipped cream topping if desired. Whip the heavy cream, powdered sugar, and vanilla in the bowl of a stand mixer or a medium bowl with an hand mixer just until soft peaks form, being careful not to over-whisk. Dollop or pipe the whipped cream over the entire cheesecake or serve individual slices with whipped cream.

Serve chilled. To make clean slices, I recommend wiping off the knife, then placing it in warm water, and wiping dry before each cut.