Instructions

1. Preheat oven to 325°F. Line a 10″ springform pan with parchment paper on the bottom and grease the sides with cooking spray or butter.
2. In a small bowl, combine gingersnap cookie crumbs, flour, salt, and melted butter. Press evenly into the bottom of the pan and slightly up the sides. Set aside.
3. In a stand mixer fit with the paddle attachment beat the softened cream cheese with the brown sugar until creamy, about 1 minute. Add in the room temperature eggs, one at a time, beating between each addition.
4. Add the cinnamon, ginger, nutmeg, all spice, cloves, pumpkin puree, greek yogurt, and vanilla extract.
5. Beat until everything is combined and no clumps remain.
6. Pour the mixture through a fine sieve into prepared pan. Whack the pan against a hard surface a few times to get out any bubbles.
7. Bake for 1 hour or until the cheesecake still wobbles when jostled, but is set. Open the oven door slightly, and allow cheesecake to cool (about 30 minutes) inside the oven before removing and placing on wire rack to cool completely. Once cheesecake is room temperature place in the fridge to set for at least 4 hours, or overnight.
8. While the cheesecake cools, make the homemade salted caramel, according to directions.* Allow to cool in fridge until thick before using, at least one hour.
9. When ready to serve the cheesecake, make the whipped cream. Beat the heavy cream in a stand mixer fit with the whisk attachment or by hand with whisk until medium soft peaks form–about 2 minutes in the stand mixer. Spoon the whipped cream over the cheesecake and use the back of a spoon to make big peaks. Drizzle the caramel sauce over the whipped cream. Serve cold!