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Pumpkin Cheesecake With Gingersnap Crust

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I had a lovely time celebrating Thanksgiving with family this year. We spent the day sharing stories, lots of laughs, and of course, lots of delicious food.

This pumpkin cheesecake recipe was my contribution to the meal this year and it was such a success. It’s made with a yummy gingerbread crust, a perfectly spiced pumpkin cheesecake filling, and a simple dollop of whipped cream on top. So simple and perfect for the season.

Here’s how to make it!

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Pumpkin Cheesecake with Gingersnap Crust

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  • Prep Time: 15 minutes
  • Cook Time: 70 minutes
  • Total Time: 85 minutes
  • Yield: 12 slices 1x


You will love this Pumpkin Cheesecake With Gingersnap Crust Recipe! It’s delicious, fun and seasonal.



Crust Ingredients:

  • 2 cups gingersnap cookie crumbs, finely crushed/chopped
  • 1 cup pecans, crushed
  • 1/4 cup (packed) golden brown sugar
  • 1/4 cup (1/2 stick) unsalted butter, melted

Filling Ingredients:

  • 1 1/2 cups solid pack pumpkin
  • 3 large eggs
  • 1 1/2 teaspoons cinnamon
  • 1/2 tsp. each — nutmeg, ground ginger, salt
  • 1/2 cup firmly packed light brown sugar
  • 3 (8-ounce) packages cream cheese, softened
  • 1/2 cup granulated sugar
  • 2 tablespoons heavy cream
  • 1 tablespoon cornstarch
  • 1 teaspoon vanilla
  • 1 tablespoon bourbon (optional)


To Make Crust:

  1. Grease a 9-inch springform pan. Combine the gingersnap crumbs, pecans and sugar in a bowl. Stir in melted butter until well combined. (OR — let a food processor do all of the work! Use it to ground up the gingersnaps and pecans, then add in the sugar and melted butter and pulse until combined.)
  2. Press mixture into the bottom and about 2″ inch up the sides of springform pan. Bake for 10 minutes at 350 degrees, then remove.

To Make Filling:

  1. Using electric mixer, beat cream cheese and sugar in large bowl until light and fluffy, about 2 minutes. Beat in pumpkin. Add eggs 1 at a time, beating on low speed to incorporate each addition. Add spices, salt, cream, cornstarch, and vanilla (and optional – bourbon); beat just enough to blend. Transfer filling to cooled crust.
  2. Bake at 350 degrees until filling is just set in center and edges begin to crack (filling will move slightly when pan is gently shaken), about 50-55 minutes. Then turn off oven and leave cheesecake in there for another 5-10 minutes. Let cool on the counter for another 10-15 minutes, then transfer to a refrigerator for at least an hour. Remove, and run knife around sides of pan to release crust. Slice and serve!


Recipe adapted from Bakin’ and Eggs


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12 comments on “Pumpkin Cheesecake With Gingersnap Crust”

  1. Looks gorgeous!

    I have yet to make a cheesecake without a crack and I do everything possible to prevent it. I’m wondering if it’s just where I live!!

    They taste great – just look a little war-torn!!

  2. Yum! This looks beautiful… I usually break out the pastry bag because I am dollop challenged, as well.

  3. Actually, I thought my dollop looked pretty good until you put your fingers in it!

  4. This recipe is AMAZING. The only thing I altered was the 1/2 cup of white sugar and 1/2 cup of brown sugar. Instead, I used one full cup of brown sugar in the cheesecake. I also cut down the pumpkin from 1.5 cups down to 1.25, because it was all that I had in the house. The entire thing came out like perfection. I cannot get over how lovely the flavors were and how the consistency of the cheesecake was like air. Thanks for sharing!

  5. The baking method is interesting as there are many recipes asked to bake the cheesecake directly on a water bath….but your method is entirely different – the water bath is in the oven with the cheesecake but it is not placed directly underneath the cheesecake….do you think there is a big different in the result ?

    Thanks for sharing!!!

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  7. Made this to kickoff the fall football season! So good!!! And it was my first cheesecake…no cracks!! My husband loved it so much that he requested that I make it for his birthday instead of cake. 

    • Awesome, good for you Qynne! A crackless cheesecake is hard to pull off! We’re happy this one worked out for you!

  8. Oh, sweet Jesus!!!! My mouth is watering right now!! I LOVE gingersnap cookies!!!! 

  9. I just made this. Will it be good to knife and slice Thursday around 2pm?