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Combine gingersnap crumbs, ginger, cinnamon, melted butter, and sugar in a bowl and mix until evenly coated.
Firmly press the crust mixture into the bottom and sides of a springform pan using the bottom of a measuring cup.
Freeze the crust for 10–20 minutes to help it hold together.
Using a mixer, beat cold heavy cream until stiff peaks form then set aside.
In a separate bowl beat softened cream cheese until smooth and creamy.
Mix in pumpkin puree, confectioners sugar, and brown sugar until combined.
Beat in vanilla extract, pumpkin pie spice, cinnamon, and salt until smooth.
Gently fold whipped cream into the pumpkin mixture using a spatula.
Spread cheesecake filling evenly into the chilled crust and smooth the top.
Cover and refrigerate for at least 8 hours or overnight until firm.
Remove from pan, slice with a clean knife, and top with whipped cream or caramel if desired.