In a food processor, process 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 should be able to slide the cheesecake from the pan bottom onto a serving plate. NOTE: 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.