"Easier to make than a pumpkin pie, this attractive, pastel orange–colored cheesecake is a crowdpleaser, especially for fall and winter holiday occasions. The delicious crust is gluten-free when made with gluten-free oats. When cooking for someone who has celiac disease, be sure to use oats processed in a gluten-free facility; look in the gluten-free section of the supermarket." -The Moosewood Table Cookbook
Preheat the oven to 325°F. Generously butter or spray a 10-inch springform pan. (See Note.)
In a food processor, whirl all the ingredients for the crust until crumbly. Spread the mixture evenly over the bottom of the prepared pan and press it to form an even layer. Bake for 15 minutes while you prepare the filling.
In a food processor, whirl the pumpkin, cream cheese, sugar, cinnamon, nutmeg, ginger, and salt. Run a rubber spatula around the sides and if there are any lumps of cream cheese, break them up and process again briefly until smooth. Add the eggs and process for a few seconds, just until smooth and evenly colored.
When the crust has baked for 15 minutes, remove it from the oven and turn the oven temperature down to 300°F. Pour the filling into the pan and bake the cheesecake for 45 minutes, until the sides are firm and the center still moves a bit when gently shaken. Turn the oven off, open the oven door a couple of inches, and leave the cheesecake in the oven to cool for at least 20 minutes and up to 1 hour.
Remove the cheesecake from the oven and cool it in the pan to room temperature. Cover it with a plate and refrigerate in the pan until firm, at least 3 to 4 hours, or overnight.
Remove the cheesecake from the pan when you’re ready to serve it. Release the clasp slowly and run a knife around the edges if necessary. Using a long, offset spatula, you’ll probably be able to slide the cheesecake from the pan bottom onto a serving plate, but if it sticks, warm the bottom by holding it over hot water for about 15 seconds to melt the butter just enough to release the crust from the pan.