Preheat your oven to 375°F (190°C) and prepare a 9-inch springform pan by lining the bottom with parchment paper and spraying the sides with cooking spray.

In a mixing bowl, combine finely ground gingersnap cookies with melted unsalted butter and fine sea salt. Press the mixture into the prepared springform pan and bake for 8 to 10 minutes.

In a large bowl, beat softened cream cheese with an electric mixer until smooth. Gradually add light brown sugar, pumpkin puree, vanilla extract, and pumpkin pie spice. Add eggs one at a time until smooth.

Pour the creamy pumpkin cheesecake filling over the cooled crust and tap the pan gently to release air bubbles.

Place the springform pan into a larger roasting pan and fill it halfway with hot water. Bake for 45 to 60 minutes until the center is set but slightly jiggly.

Turn off the oven and crack the door open, letting the cheesecake cool in the oven for 30 minutes.

Cover the cheesecake with plastic wrap and refrigerate for at least 12 hours or overnight.

Beat cold heavy whipping cream until soft peaks form. Gradually add powdered sugar and pumpkin pie spice until firm peaks form.

Top the chilled cheesecake with the whipped cream and drizzle with caramel sauce before serving.