Lightly butter a 7-inch springform pan and line the bottom edge with parchment paper; set aside.
For the Crust
In a medium bowl, combine graham cracker crumbs, ground ginger and melted butter. Mix well.
Tip crumb mixture into bottom of the prepared pan and spread evenly across the bottom. Tamp the crumbs down firmly with the bottom of a glass.
Bake until golden brown and toasted, about 7 minutes; set aside to let cool completely.
For the Filling
In the bowl of a stand mixer, beat 1/4 cup softened butter and the cream cheese until smooth. Scrape down the sides of the mixer. Add pumpkin purée and mix to combine.
Add vanilla, nutmeg, cinnamon and salt and combine until smooth. Reduce speed to medium low and add powdered sugar 1/4 cup at a time; beat until smooth.
Transfer pumpkin mixture to prepared pan, spreading it out evenly over the crust.
Cover and chill until set, about 6 hours, or overnight. Remove outer ring of pan. Cut into slices and serve.