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Irresistible Pumpkin Cheesecake Recipe with Easy Gingersnap Crust

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A cozy autumn dessert combining creamy pumpkin cheesecake filling with a crunchy, warmly spiced gingersnap crust. Perfect for fall and holiday gatherings.

Ingredients

Scale
  • 1 ½ cups gingersnap cookies, finely crushed
  • ¼ cup unsalted butter, melted
  • 2 tablespoons granulated sugar
  • 3 (8-ounce) packages cream cheese, softened
  • 1 cup canned pumpkin puree
  • ¾ cup granulated sugar
  • ½ cup brown sugar, packed
  • 3 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1 ½ teaspoons ground cinnamon
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon ground cloves
  • 2 tablespoons all-purpose flour
  • ¼ teaspoon salt

Instructions

  1. Preheat your oven to 350°F (175°C). Grease your 9-inch springform pan lightly with butter and set aside.
  2. Crush 1 ½ cups of gingersnap cookies to fine crumbs using a food processor or rolling pin. In a medium bowl, mix the crushed cookies with ¼ cup melted butter and 2 tablespoons sugar until the mixture resembles wet sand.
  3. Press the crust mixture firmly into the bottom of the springform pan and about 1 inch up the sides. Use the back of a spoon or a flat-bottomed glass to compact it well. Bake the crust for 10 minutes, then remove from oven and let it cool while you prepare the filling.
  4. In a large mixing bowl, beat the softened cream cheese on medium speed until creamy and smooth, about 2-3 minutes. Gradually add granulated sugar and brown sugar, beating until combined and fluffy.
  5. Add pumpkin puree and mix until fully incorporated. Scrape down the sides of the bowl as needed.
  6. Beat in the eggs, one at a time, mixing just until combined after each addition. Avoid overmixing.
  7. Stir in vanilla extract, cinnamon, ginger, nutmeg, cloves, flour, and salt. Mix on low speed until just combined. The batter should be smooth and thick.
  8. Pour the filling over the cooled crust and smooth the top with a spatula.
  9. Bake the cheesecake at 350°F (175°C) for 55-65 minutes. The edges should look set but the center will still have a slight jiggle.
  10. Turn off the oven and leave the cheesecake inside with the door slightly open for 1 hour to cool gently.
  11. Remove the cheesecake and let it cool completely at room temperature before refrigerating for at least 4 hours or overnight.
  12. Before serving, run a thin knife around the edges to loosen the crust and carefully remove the springform ring.

Notes

Use room temperature ingredients to prevent lumps. Avoid overmixing after adding eggs to prevent cracks. Crush gingersnaps finely for a better crust. Baking in a water bath is optional to prevent cracks. Cool cheesecake slowly in the oven with door ajar. Refrigerate overnight for best texture and flavor. Use a silicone spatula for scraping the bowl.

Nutrition

Keywords: pumpkin cheesecake, gingersnap crust, fall dessert, holiday dessert, pumpkin recipe, cheesecake recipe, easy pumpkin cheesecake

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