Step 1
Preheat the oven to 350 degrees F (175 degrees C). Spray a 10-inch springform pan with cooking spray and wrap the outside with foil.
Step 2
Pulse gingersnap cookies into fine crumbs in a food processor. Transfer to a medium mixing bowl. Pulse pecans in the same food processor bowl until finely ground. Add to the cookie mixture and mix in melted butter.
Step 3
Press the cookie and pecan mixture into the bottom and halfway up the sides of the springform pan.
Step 4
Bake in the preheated oven until golden brown on the edges about 10 minutes. Cool on a wire rack. Reduce the oven temperature to 300 degrees F (150 degrees C).
Step 5
Beat cream cheese with sugar in the bowl of a stand mixer fitted with the paddle attachment stopping occasionally to scrape the sides of the bowl until smooth and creamy about 3 minutes. Add eggs 1 at a time beating just until combined and scraping the sides of the bowl after each addition. Beat in vanilla extract.
Step 6
Pour about 1/2 of the batter into a different bowl and set aside.
Step 7
Add pumpkin puree and pumpkin spice to the batter in the stand mixer bowl and mix until combined.
Step 8
Transfer 1/4 cup of the plain batter into a piping bag or plastic storage bag. Spread the rest over the pie crust. Top with the pumpkin cheesecake batter.
Step 9
Pipe remaining plain batter into 5 concentric circles on the top of the cheesecake. Drag the tip of a toothpick or small knife out from the center of the batter to the edge wiping it down between each pull to create a spider web effect.
Step 9
Place the springform pan in the bottom of a roasting pan; fill roasting pan halfway up with warm water to create a water bath.