Pumpkin Cheesecake with Gingersnap Crust

There’s something truly magical about the fall season, and nothing captures that spirit quite like a rich, creamy Pumpkin Cheesecake with Gingersnap Crust. This dessert marries the warm spices of pumpkin pie with the decadent texture of cheesecake, all nestled atop a perfectly spiced gingersnap crust. Whether you’re preparing for Thanksgiving, a cozy family gathering, or simply craving a slice of autumn heaven, this recipe delivers a luscious, crowd-pleasing treat that’s surprisingly easy to make. From the crisp snap of the gingersnap base to the velvety pumpkin filling infused with cinnamon, ginger, and nutmeg, every bite is a celebration of fall flavors — and it’s about to become your new favorite dessert.

Why You’ll Love This Recipe

Pumpkin Cheesecake with Gingersnap Crust is the ultimate seasonal dessert that combines the best of two worlds: the creamy richness of cheesecake and the spicy crunch of gingersnap cookies. Here’s why this recipe stands out:

• Perfectly balanced flavors: The gingersnap crust adds a delightful spicy crunch that complements the smooth, pumpkin-infused filling.
• Simple ingredients: You likely have most of these pantry staples on hand, and the pumpkin puree gives the cheesecake a moist, tender texture.
• Impressive but approachable: It looks stunning and tastes gourmet, but it’s straightforward enough for bakers of all levels.
• Versatile for occasions: It makes a memorable centerpiece for fall dinners, holiday feasts, or any time you crave a cozy, comforting dessert.
• Customizable: You can easily adjust the spices or swap the crust for other cookie bases.

If you enjoy rich, creamy desserts with a hint of spice, this Pumpkin Cheesecake with Gingersnap Crust will quickly become a staple in your recipe collection.

Ingredient Notes

• Gingersnap cookie crumbs (1 1/2 cups): These provide the crust’s signature flavor and crunch. Use finely crushed cookies for a uniform crust that holds together well.
• Unsalted butter (1/2 cup, melted): Butter binds the cookie crumbs into a sturdy crust. Make sure it’s fully melted but not hot when mixing.
• Cream cheese (1 cup, softened): The base of the cheesecake filling. Softened cream cheese ensures a smooth, lump-free batter.
• Pumpkin puree (1 cup): Use pure pumpkin puree, not pumpkin pie filling, for the best flavor and texture.
• Granulated sugar (1 cup): Sweetens the filling perfectly without overpowering the spices.
• Vanilla extract (1 teaspoon): Enhances the overall flavor and adds a subtle warmth.
• Large eggs (3): These help set the cheesecake and provide structure.
• Ground cinnamon (1 teaspoon): A warming spice essential to pumpkin desserts.
• Ground ginger (1/2 teaspoon): Adds a gentle zing that pairs beautifully with the gingersnap crust.
• Ground nutmeg (1/4 teaspoon): Brings a subtle aromatic depth.
• Salt (1/4 teaspoon): Balances the sweetness and enhances all the flavors.

Recommended Tools

• 9-inch springform pan: Ideal for cheesecake as it allows easy removal without damaging the cake’s edges.
• Mixing bowls: Use separate bowls for the crust and filling to keep things organized.
• Electric mixer or stand mixer: Helps beat the cream cheese and sugar until silky smooth.
• Food processor or rolling pin: To crush gingersnap cookies finely and evenly for the crust.
• Spatula: For scraping the sides of bowls and smoothing the filling.
• Measuring cups and spoons: Accuracy matters for the best texture and flavor.

Cook Pumpkin Cheesecake with Gingersnap Crust Like This

Step 1: Prepare the crust

Preheat your oven to 350°F (175°C). Crush the gingersnap cookies into fine crumbs using a food processor or by placing them in a large zip-top bag and rolling over with a rolling pin. In a medium bowl, combine the gingersnap crumbs with the melted butter. Stir until the crumbs are evenly coated and resemble wet sand.

Step 2: Form and bake the crust

Press the crumb mixture firmly into the bottom of a 9-inch springform pan, spreading evenly. Bake the crust for about 8 minutes until it’s fragrant and set. Remove from the oven and let it cool slightly while you prepare the filling.

Step 3: Make the filling

In a large bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and creamy, about 2 minutes. Add the granulated sugar and continue beating until fully combined. Mix in the pumpkin puree, vanilla extract, ground cinnamon, ginger, nutmeg, and salt until the mixture is smooth and uniform.

Step 4: Add eggs and combine

One at a time, add the eggs to the cream cheese mixture, beating on low speed after each addition just until incorporated. Avoid overmixing, which can introduce too much air and cause cracking.

Step 5: Bake the cheesecake

Pour the filling over the cooled gingersnap crust and spread it evenly. Place the springform pan on a baking sheet (this helps catch any drips) and bake at 350°F (175°C) for 50-60 minutes, or until the edges are set but the center still jiggles slightly when you gently shake the pan.

Step 6: Cool and chill

Turn off the oven, crack the door open, and let the cheesecake cool inside for 1 hour. This gradual cooling helps prevent cracks. Then remove and allow it to come to room temperature before refrigerating for at least 4 hours, ideally overnight, to let the flavors meld and the texture firm up.

Dietary Customizations

• Make it dairy-free: Substitute cream cheese with a plant-based cream cheese alternative and use vegan butter for the crust.
• Reduce sugar: You can reduce granulated sugar by up to 1/4 cup or use natural sweeteners like coconut sugar or maple syrup (adjust wet ingredients accordingly).
• Gluten-free option: Use gluten-free gingersnap cookies or make your own gluten-free ginger crust.
• Spice it up: Add a pinch of cloves or cardamom to the filling for a more complex spice profile.

What Not to Do

• Do not skip softening the cream cheese; cold cream cheese leads to a lumpy batter.
• Avoid overmixing after adding eggs to prevent cracking or a dense texture.
• Don’t remove the cheesecake from the pan until it’s fully chilled, or it may fall apart.
• Do not substitute pumpkin puree with pumpkin pie filling, as it contains added sugars and spices that will alter the taste.

Keep It Fresh: Storage Guide

After baking and chilling, cover the cheesecake tightly with plastic wrap or aluminum foil. Store it in the refrigerator for up to 5 days. For longer storage, you can freeze the cheesecake (wrapped well) for up to 2 months. Thaw overnight in the fridge before serving. To enjoy the best texture, avoid storing the cheesecake at room temperature for extended periods.

Troubleshooting Q&A

Why did my cheesecake crack on top?

Cracking usually happens when the cheesecake is overbaked or cooled too quickly. To prevent this, bake until the edges are set but the center still jiggles slightly, and allow the cheesecake to cool gradually by leaving the oven door slightly open after baking.

Can I make this cheesecake without a springform pan?

A springform pan is ideal because it allows easy removal without damaging the cake. If you don’t have one, you can use a regular cake pan lined with parchment paper on the sides for easier release, but be gentle when removing the cheesecake.

How do I know when the cheesecake is done baking?

The cheesecake is done when the edges appear set and slightly puffed, but the center still has a slight jiggle when you gently shake the pan. It will firm up as it cools.

Can I add toppings to this Pumpkin Cheesecake with Gingersnap Crust?

Absolutely! Whipped cream, a drizzle of caramel sauce, or toasted pecans make excellent toppings that complement the spiced pumpkin flavor.

You Might Also Like

• Brownie Bottom Pumpkin Cheesecake – For those who love a fudgy twist to their pumpkin dessert.
• Dark Chocolate Pumpkin Cheesecake – A rich, indulgent variation with deep chocolate flavor paired with pumpkin.

The Takeaway

Pumpkin Cheesecake with Gingersnap Crust is a show-stopping dessert that perfectly balances creamy, spiced pumpkin filling with a crispy, flavorful crust. It’s simple enough to make at home, yet impressive enough to serve at any special occasion. With just a handful of ingredients and straightforward steps, you can enjoy a slice of autumn bliss any time you want. Whether you’re a cheesecake purist or love experimenting with seasonal flavors, this recipe is a must-try that will warm hearts and satisfy sweet cravings. So grab your gingersnaps, pumpkin puree, and cream cheese, and bake your way to fall dessert perfection today!

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