Pumpkin Cheesecake with Gingersnap Crust

Introduction

Pumpkin pie is a beloved classic, but when you merge it with the luxurious creaminess of cheesecake, you get a dessert that’s pure magic—Pumpkin Cheesecake with Gingersnap Crust. The creamy, spiced pumpkin cheesecake filling melts in your mouth, while the buttery, slightly spicy gingersnap crust gives a flavorful crunch. It’s the perfect showstopper dessert for fall gatherings, Thanksgiving dinners, or any cozy autumn evening.

The flavors of warm cinnamon, nutmeg, ginger, and pumpkin balance beautifully with the tangy cream cheese, making it richer than a traditional pumpkin pie but more seasonal than a plain cheesecake. It’s the best of both worlds and guaranteed to impress anyone lucky enough to have a slice.

Why I Love This Recipe

I love this recipe because it’s decadent, flavorful, and a true celebration of fall. The spiced gingersnap crust adds a bold twist that regular graham crackers simply can’t match. The cheesecake itself is smooth and velvety, with just the right amount of pumpkin spice warmth.

It’s also a dessert that feels special without being overly complicated—you don’t need to be a professional baker to pull it off, but it looks like something straight out of a bakery window. The way it combines the coziness of pumpkin pie with the elegance of cheesecake makes it one of my all-time favorites.

Why It’s a Must-Try Dish

This cheesecake is a must-try because:

• It’s festive and unique – a standout dessert for Thanksgiving or holiday dinners.
• The texture is perfect – creamy cheesecake with a crunchy, spiced crust.
• It feels indulgent but comforting – exactly what a fall dessert should be.
• Make-ahead friendly – you can prepare it a day in advance, making holiday prep easier.

Recipe Details

• Preparation Time: 30 minutes
• Cooking Time: 1 hour 10 minutes
• Cooling & Chilling Time: 5–6 hours (or overnight)
• Total Time: ~7 hours
• Servings: 12 slices
• Calories: ~420 kcal per slice
• Course: Dessert
• Cuisine: American

Ingredients

For the Gingersnap Crust:

• 1 1/2 cups (180g) gingersnap cookie crumbs
• 1/4 cup (50g) granulated sugar
• 1/2 tsp ground cinnamon
• 6 tbsp (85g) unsalted butter, melted

For the Pumpkin Cheesecake Filling:

• 3 (8 oz / 680g total) packages cream cheese, softened
• 1 cup (200g) granulated sugar
• 1/2 cup (100g) brown sugar
• 1 (15 oz / 425g) can pumpkin purée (not pumpkin pie filling)
• 3 large eggs, room temperature
• 1/4 cup (60ml) heavy cream
• 2 tbsp all-purpose flour
• 1 tsp pure vanilla extract
• 1 1/2 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/4 tsp ground ginger
• 1/4 tsp ground cloves
• Pinch of salt

For the Topping (Optional):

• Fresh whipped cream
• Crushed gingersnaps or caramel drizzle

Cooking Directions (Overview)

1. Make the gingersnap crust and bake briefly.
2. Beat cream cheese and sugars until creamy.
3. Add pumpkin, eggs, cream, flour, vanilla, and spices.
4. Pour filling into crust.
5. Bake in a water bath until set.
6. Cool completely, then chill for several hours or overnight.
7. Serve with whipped cream or toppings of choice.

---

Step-by-Step Preparation Method

Step 1: Prepare the Crust

• Preheat oven to 325°F (160°C).
• Mix gingersnap crumbs, sugar, cinnamon, and melted butter in a bowl until combined.
• Press mixture firmly into the bottom of a 9-inch springform pan.
• Bake crust for 10 minutes, then remove and let cool.

Step 2: Make the Cheesecake Filling

• In a large bowl, beat cream cheese until smooth and fluffy.
• Add granulated sugar and brown sugar; beat until combined.
• Mix in pumpkin purée, eggs (one at a time), heavy cream, flour, vanilla, and spices.
• Beat until smooth, scraping down sides of the bowl.

Step 3: Assemble and Bake

• Pour filling over cooled crust.
• Place springform pan inside a larger roasting pan.
• Pour hot water into the roasting pan until it reaches halfway up the sides of the springform pan (water bath method).
• Bake for 60–70 minutes, until the center is slightly jiggly but edges are set.

Step 4: Cool the Cheesecake

• Turn off oven, crack the door open, and let cheesecake sit inside for 1 hour (prevents cracking).
• Remove from oven, cool completely at room temperature, then refrigerate at least 4–6 hours or overnight.

Step 5: Serve

• Run a knife around the edges before releasing the springform pan.
• Slice with a sharp knife (wipe clean between cuts).
• Top with whipped cream, crushed gingersnaps, or caramel drizzle.

How to Serve

• Serve chilled for the best texture.
• Garnish each slice with whipped cream and a dusting of cinnamon.
• Pair with hot coffee, chai tea, or a glass of dessert wine.

Recipe Tips

• Water bath is key – It prevents cracks and ensures a silky texture.
• Use room temperature ingredients for a smoother filling.
• Don’t overbake – cheesecake should have a slight jiggle in the center.
• Cool gradually – sudden temperature changes cause cracks.
• Chill overnight for the best flavor and texture.

Variations

1. Chocolate Pumpkin Cheesecake – Swirl melted chocolate into the filling.
2. Maple Pumpkin Cheesecake – Add 1/4 cup maple syrup for a deeper flavor.
3. Pecan Topping – Top with candied pecans for extra crunch.
4. Mini Pumpkin Cheesecakes – Bake in muffin tins for individual portions.
5. Graham Cracker Crust Alternative – For a milder crust, use graham crackers instead of gingersnaps.

Freezing and Storage

• Refrigerator: Store covered in the fridge for up to 5 days.
• Freezer: Wrap tightly in plastic wrap and foil; freeze for up to 2 months. Thaw overnight in the fridge before serving.
• Topping: Add whipped cream only before serving for best results.

Special Equipment Needed

• 9-inch springform pan
• Large roasting pan (for water bath)
• Electric mixer or stand mixer
• Mixing bowls
• Rubber spatula
• Cooling rack

FAQ

Q1: Do I have to use a water bath?
Yes, it’s highly recommended. It keeps the cheesecake creamy and prevents cracks.

Q2: Can I make this ahead of time?
Absolutely! Cheesecake tastes even better the next day after chilling.

Q3: Can I use fresh pumpkin?
Yes, roast and purée fresh pumpkin, then drain excess water before using.

Q4: Why did my cheesecake crack?
This usually happens if it’s overbaked or cooled too quickly. A water bath helps avoid this.

Q5: Can I skip the gingersnap crust?
Yes, graham crackers work too, but gingersnaps add a spiced depth perfect for pumpkin.

Conclusion

This Pumpkin Cheesecake with Gingersnap Crust is the ultimate fall dessert—a rich, creamy, spiced cheesecake with a crunchy, flavorful base. It’s elegant enough for holiday celebrations yet comforting enough to enjoy any autumn evening. With its smooth pumpkin filling, warm spices, and bakery-worthy crust, this cheesecake is sure to become a seasonal tradition in your home.