Preheat the oven to 350°F
Prepare crust: Combine the crushed graham crackers, gingersnaps, sugar and butter in a bowl. Press firmly and evenly into the bottom of a buttered 8 inch spring form pan. Bake 8-10 minutes until set while you prepare the cheesecake.
Prepare cheesecake: In a small bowl, combine the sugar, cinnamon, ginger, cloves, nutmeg and salt. In an electric mixer, beat the chévre on low speed until smooth. Gradually add the sugar and spice mixture and continue to beat slowly until smooth. Add eggs, one at a time, and combine well before adding the next one.
Scrape down the sides of the mixer, add vanilla and mix in pumpkin puree.
Pour the cheesecake over the crust. Place the spring form pan on a cookie sheet to catch any drips, then bake for 30 minutes at 350°F. Add a pan, filled halfway with water to the bottom shelf of the oven to moisten the air. After 30 minutes, reduce
the heat to 325°F and bake for another 10-20 minutes, or until the edges of the cheesecake are puffed, but the center still moves when the pan is jiggled. Turn the oven off and leave the cheesecake in the oven until it cools to room temperature.
Put the cheesecake in the refrigerator to chill, at least 8 hours or overnight is best.
1c crushed graham crackers
1/2c crushed gingersnaps
1Tbsp white sugar
4-5Tbsp unsalted butter, melted
2/3c light brown sugar
1/2tsp ground cinnamon
1/4tsp ground ginger
1/8tsp ground cloves
1/8tsp ground nutmeg
16oz plain chévre, room temperature
3 large eggs, room temperature
1tsp vanilla extract
1c pumpkin puree