Step 1: Preheat your oven to 325°F (160°C) and grease a 9-inch springform pan.
Step 2: Combine ginger snap crumbs and melted butter, then press firmly into the bottom of the pan to create the crust for your pumpkin cardamom cheesecake.
Step 3: Bake the crust for 10 minutes, then remove from the oven and allow it to cool completely while you prepare the pumpkin cardamom cheesecake filling.
Step 4: In a large bowl, beat the room temperature cream cheese and sugar together until smooth and creamy, making sure no lumps remain.
Step 5: Add the pumpkin puree, cardamom, cinnamon, ginger, vanilla, and salt, mixing until the ingredients are fully incorporated into the pumpkin cardamom cheesecake batter.
Step 6: Add the eggs one at a time, mixing on low speed just until each egg is combined; do not over-mix.
Step 7: Pour the batter over the cooled crust and place the springform pan into a larger roasting pan filled with 1 inch of hot water.
Step 8: Bake the pumpkin cardamom cheesecake for 70-75 minutes, or until the edges are set but the center still has a slight jiggle.
Step 9: Turn off the oven and let the cheesecake sit inside with the door cracked for 60 minutes before moving it to a wire rack to cool completely.
Step 10: Chill the pumpkin cardamom cheesecake in the refrigerator for at least 6 hours before serving.