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Stir the gingersnap crumbs, ground ginger, ground cinnamon, melted butter, and sugar together until the mixture looks like wet sand.
Firmly press the crust mixture into the bottom and slightly up the sides of a 9-inch springform pan, then refrigerate while you make the filling.
Beat the cold heavy cream in a chilled bowl until stiff peaks form, then set it aside.
In a separate large bowl, beat the softened cream cheese until completely smooth and creamy.
Add the pumpkin puree, confectioners’ sugar, brown sugar, vanilla extract, pumpkin pie spice, cinnamon, and salt, then beat until thick and fully combined.
Gently fold the whipped cream into the pumpkin mixture until no streaks remain and the filling looks light and fluffy.
Spread the filling evenly over the chilled crust and smooth the top with a spatula.
Cover the cheesecake and refrigerate for at least 6 hours or overnight until fully set.
Top with whipped cream and salted caramel before slicing, if desired.
Slice cold and serve chilled for the cleanest texture.