In a large mixing bowl using an electric mixer, beat the cream cheese until smooth. Scrape down the sides of the bowl and mix in the sugar and vanilla extract until well combined. Add the pumpkin puree, pumpkin pie spice, and ground cinnamon and mix until fully combined, making sure to stop and scrape down the sides of the bowl as needed. Add the eggs one at a time and mix on low speed until each one is just combined.
Scoop the cheesecake filling on top of the pre-baked gingersnap crust and spread it around into one even layer.
Place the springform pan in an oven bag (you may cut the bag or tie it so it's not covering the top of the cheesecake) or wrap it well with aluminum foil and place in a roasting pan. Pour enough boiling water into the roasting pan until you have about 1 to 1 and 1/2-inches of water surrounding the springform pan.
Carefully place the roasting pan in the oven with the cheesecake. Bake at 325°F (163°C) for 55 to 65 minutes or until the center of the cheesecake is almost set. Turn off the oven, slightly crack the door, and allow the cheesecake to sit in the oven for one hour.
Carefully remove the roasting pan with the cheesecake from the oven. Remove the cheesecake from the oven bag or foil and place it on a wire rack, slide a knife around the sides of the cheesecake to loosen it from the pan. Let the cheesecake cool completely at room temperature, about 2 hours, then cover tightly and refrigerate for at least 5 to 6 hours (or overnight) or until the cheesecake is thoroughly chilled.
Once chilled, release the cheesecake from the springform pan, slice into pieces, and enjoy!