I altered this recipe slightly.You will below that I substituted cream cheese for the ricotta and mascarpone. I also found Gluten Free Gingersnap cookies and skipped down below to how you combine the cookies with.
* Special equipment: A 9"-diameter springform pan; 18"-wide heavy-duty foil
Ingredients
Gingersnap Cookie crust:
Preheat oven to 350°. Line spring form pan tightly with foil. Butter foil. Wrap outside of pan tightly with foil (to create a watertight seal during baking), pressing wrinkles flat.
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Put half a package of Gingersnap cookies, 4 Tbsp. melted butter , 1 Tbsp. flour, 1/2 tsp. salt, and 1/4 cup brown sugar in Food Processor. a large bowl. Press crumbs into bottom of prepared pan. Freeze for 10 minutes.
*
Place pan on a baking sheet. Bake until crust is fragrant and set, 20–25 minutes. Transfer pan to wire rack and let cool.
Filling
* 2 1/2 cups whole-milk ricotta - I used 4 packages of cream cheese instead
* 1/2 cup plus 1 Tbsp. mascarpone- See above. I used cream cheese instead
* 1/3 cup sugar
* 4 large egg yolks
* 2 large eggs
* 3/4 teaspoon kosher salt, divided
* 1 cup canned pure pumpkin purée
* 1/4 cup (packed) dark brown sugar
* 1/4 cup heavy cream
* 1 teaspoon ground cinnamon
* 1/2 teaspoon ground ginger
* 1/4 teaspoon freshly grated nutmeg
* 1/4 teaspoon ground cardamom
Filling:
*
Preheat oven to 350°. Purée Cream Cheese or (ricotta and mascarpone), sugar, eggs yolks, 1 egg, and 1/2 tsp. salt in a food processor until smooth. Scrape most of cream cheese (ricotta) filling into a large bowl, leaving about 1/2 cup of filling in processor. Add remaining egg, pumpkin purée, brown sugar, cream, cardamom, and remaining 1/4 tsp. salt to processor; purée until smooth. Scrape filling into a medium bowl. Pour ricotta filling over cooled crust. Spoon pumpkin filling over. Using a spoon, gently swirl the 2 fillings in 6–7 places.
* Put cake pan in a large roasting pan. Add hot water to come halfway up sides of cake pan. Cover roasting pan tightly with foil. * I used a cookie sheet that had 2 inch sides.
* Bake cake for 1 hour. Open foil carefully to release steam. Reseal foil and continue baking, opening foil to release steam every 15 minutes, until cheesecake is set around the edges and jiggles slightly in the center when nudged, Then bake for another 45 minutes–1 hour longer until toothpick comes out fairly clean.
* Remove cake pan from roasting pan. Carefully unwrap outer foil from pan. Chill cake at least 6 hours. DO AHEAD: Can be made 1 day ahead. Cover and keep chilled. Run a thin knife around inside of pan to release cake. Remove pan sides.
