Combine graham cracker crumbs and sugar in a bowl, then pour in the melted butter. Mix until all crumbs are evenly coated and the mixture is crumbly but holds together when pressed.
Press the crumb mixture firmly into the bottom of a greased springform pan to form an even crust. Use the back of a spoon or measuring cup to smooth and compact it.
In a large mixing bowl, beat the softened cream cheese until smooth and creamy, about 2-3 minutes, and it should be free of lumps and light in texture.
Add sugar to the cream cheese and continue beating until well incorporated and fluffy, about another minute.
Mix in the canned pumpkin and spices—cinnamon, ginger, nutmeg, and salt—until fully combined, resulting in a vibrant orange, fragrant filling.
Add eggs one at a time, beating on low speed after each addition to prevent breaking the mixture. The batter should become smooth and slightly thickened.
Pour the filling over the prepared crust, spreading it evenly with a spatula to create a smooth, level surface.
Bake the cheesecake in a preheated oven at 325°F (160°C) for about 60 minutes, until the edges are set and a gentle jiggle remains in the center.
Remove the cheesecake from the oven and let it cool in the pan for about 30 minutes, then transfer to a fridge to chill for at least 4 hours or overnight for best setting.
Sprinkle chopped candied ginger evenly over the top of the chilled cheesecake for a spicy, crunchy finish.
Slice and serve the cheesecake chilled, enjoying the creamy interior with bits of crispy ginger in every forkful.
