Preheat the oven to 350°F. Using a food processor (or a plastic bag and a rolling pin), crush the gingersnaps until fine. Mix the gingersnaps, butter, and sugar.
Press into 9-inch spring form. Bake 8 minutes, then remove from oven and let cool slightly.
While the crust is cooling, beat together the cream cheese and brown sugar until well blended.
Add the pumpkin puree, sour cream, egg, vanilla, flour, and pumpkin spice. Mix until combined. Spoon the filling on top of the crust.
Bake 60 minutes, or until the top of the cheesecake has puffed up. Turn off the oven and open the door slightly. Keep cooking the cheesecake an additional 15 to 20 minutes, so it does not fall when removed from the heat.
Remove from oven and allow to cool completely. Then refrigerate for 3 to 4 hours (preferably overnight).
When ready to serve, top with whipped cream and drizzle with caramel sauce.
Notes
Crust: If you do not have gingersnaps, you can also use a graham cracker crust. Mini pumpkin cheesecake: Instead of using a 9-inch spring form pan, you can use a muffin tin to make mini pumpkin cheesecakes. Make the crust and filling as directed, then divide them evenly into each muffin cup.Remember to bake the crust first, then add the filling and bake until the tops have puffed up. The mini version won't need to bake as long as the 9-inch cheesecake, only around 20 to 25 minutes.Storage: Tightly cover the cheesecake with plastic wrap and store in the refrigerator for up to 5 days. To freeze, wrap tightly in plastic. It can be frozen for 2 months. When ready to eat, defrost in the refrigerator overnight or let sit on the counter until soft.