This pumpkin cheesecake with gingersnap crust is making me rethink pie this Thanksgiving. A rich and creamy pumpkin spiced filling sits atop a buttery gingersnap crust and it’s the best!
Table of Contents
The Best Pumpkin Cheesecake with Gingersnap Crust
This pumpkin cheesecake with a gingersnap crust combines my favorite Thanksgiving dessert, pumpkin pie with my best cheesecake recipe and it’s creamy, light and full of the best pumpkin spiced flavors!
I love pumpkin recipes, like my pumpkin cheesecake bars and mini pumpkin cheesecakes but knew I wanted something a little more elegant for my Thanksgiving menu this year! This pumpkin cheesecake recipe has a silky smooth texture and is the best alternative to pie.
5 star review
“This is absolutely delicious!
I love that it’s such a crowd pleaser for the whole family.”
Shadi
Recipe Ingredients
- Gingersnap crust. Crispy gingersnap cookies are mixed with butter and granulated sugar for a gingery crust. If you prefer you can use a traditional graham cracker crust, Oreo crust or a salted pretzel crust.
- Cream cheese: Full fat cream cheese from a black that has been softened to room temperature.
- Sour cream: This balances the sweetness with a small tangy flavor.
- Brown sugar: Adds to the pumpkin flavors with warm molasses taste.
- Eggs: Three eggs help create a light, airy texture as well as bind the ingredients together.
- Pumpkin puree: Not pumpkin pie filling. I prefer to use my homemade pumpkin puree but canned pumpkin works, too!
- Spices: Pumpkin pie spice adds classic fall flavors.
How to Make Pumpkin Cheesecake with Gingersnap Crust
Crush gingersnap cookies in a food processor until they are fine crumbs. Then mix them together with the melted butter and granulated sugar. Press firmly into a 9-inch springform pan and bake gingersnap cookie crust for 8 minutes. Cool completely.
Using an electric mixer beat together the softened cream cheese and brown sugar in a large bowl until smooth.
Next stir in the pumpkin purée, sour cream, egg, vanilla, flour and pumpkin pie spice until combined. Then spoon the cheesecake batter over the cooled crust.
Place pan in the oven and bake for about 60 minutes, or until the top has puffed up. Keep the cheesecake in the oven, however turn the heat off and slightly crack the oven door. Let it sit in the warm oven for about 15 to 20 minutes before removing (to avoid sinking and cracking).
After removing pumpkin cheesecake from the oven, let cool on a wire rack and then chill in the refrigerator to set for about 3 to 4 hours, or up to overnight. Slice and serve!
Best Pumpkin Cheesecake Tips
Use these tips to bake the best pumpkin cheesecake with gingersnap crust that doesn’t crack or fall!
- Room temperature ingredients. The cream cheese should be at room temp before mixing the filling. Check out these tips for how to soften cream cheese.
- Prevent cracking. Tap the pan down on the counter before baking to help remove any air bubbles from the batter. This helps prevent the filling from cracking.
- No sinking. Bake the cheesecake until it puffs up, but don’t immediately remove it from the oven. Turn the oven off and slightly open the door, cooking the cake on the rack for an additional 15 to 20 minutes. This helps prevent the cheesecake from sinking and cracking from the rapid change in temperature.
- Allow to chill. Let it cool completely at room temperature before placing in the fridge to chill. It will need to set in the fridge for at least 3 to 4 hours, but overnight is best if possible.
Serving Suggestions
Once you’re ready to serve the pumpkin cheesecake, pipe homemade whipped cream around the edges, as well as add a drizzle of salted caramel sauce on each slice.
You can also add some additional gingersnap crumbles, candied pecans, a sprinkle of cinnamon or even some pumpkin candies!
Add these other pumpkin desserts to your spread this year: mini pumpkin cheesecakes, pumpkin cheesecake dip and pumpkin lasagna dessert, too!
More Pumpkin Desserts
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Pumpkin Cheesecake with Gingersnap Crust
Ingredients
For the crust:
- 24 gingersnaps
- 1 Tablespoon granulated sugar , more to taste
- 4 Tablespoons butter , melted
For the filling:
- 16 ounces cream cheese
- 1 ½ cups light brown sugar , packed
- 2 cups pumpkin puree
- ¼ cup sour cream
- 3 large eggs
- 2 teaspoons vanilla extract
- 2 Tablespoons all-purpose flour
- 2 teaspoons pumpkin pie spice
For topping:
- 1 cup whipped cream , more if needed
- caramel sauce , optional
Instructions
- Make crust. Preheat the oven to 350°F. Using a food processor (or a plastic bag and a rolling pin), crush 24 gingersnaps until fine. Mix the gingersnaps, 4 Tablespoons melted butter, and 1 Tablespoon sugar.
- Bake crust. Press into 9-inch springform pan. Bake 8 minutes, then remove from oven and let cool slightly.
- Cream cheese. While the crust is cooling, beat together 16 ounces cream cheese and 1 1/2 cups brown sugar until well blended.
- Pumpkin cheesecake filling. Add 2 cups pumpkin puree, 1/4 cup sour cream, 3 eggs, 2 teaspoons vanilla, 2 Tablespoons flour, and 2 teaspoons pumpkin spice. Mix until combined. Spoon the filling on top of the crust.
- Bake. Bake 60 minutes, or until the top of the cheesecake has puffed up. Turn off the oven and open the door slightly. Keep cooking the cheesecake an additional 15 to 20 minutes, so it does not fall when removed from the heat.
- Cool. Remove from oven and allow to cool completely. Then refrigerate for 3 to 4 hours (preferably overnight).
- Serve. When ready to serve, top with whipped cream and drizzle with caramel sauce.
Notes
Nutrition
Nutrition provided is an estimate. It will vary based on specific ingredients used.
Did you make this recipe? Don’t forget to give it a star rating below!
Recipe FAQs
The top should be set and puffed up nicely. The cake should also only jiggle slightly when gently shaken from side to side.
A toothpick test is a good way to tell if the cheesecake is done. Simply insert the toothpick in the center of the cake. If it is clean, that means it’s cooked through.
No, I have successfully made this without a water bath. While a water bath is a sure way to prevent cracks and promote even baking, for this recipe you do not need one as long as you let it come to room temperature before chilling.
Yes, this is an important step! It needs to come to room temperature first and should not be warm when refrigerating. Once it has cooled down, transfer to the fridge and let chill for at least 3 to 4 hours (or overnight is even better).
This pumpkin cheesecake will stay fresh in the fridge for up to 5 days. Just make sure to tightly cover the top with plastic wrap or aluminum foil before storing. I love that this can be made ahead of time for the holidays!
Yes, it can also be frozen for up to 2 months, either whole or in slices. Cool completely then wrap tightly in plastic wrap then foil. When ready to enjoy, simply let sit on the counter until soft or place in the fridge overnight to thaw.
Categorized as: American, Cake + Cupcakes, Christmas, Desserts, Freezer-Friendly, Halloween, Nut-Free, Thanksgiving, Vegetarian
Jamielyn Nye is the founder and recipe creator at I Heart Naptime. She is the author of the I Heart Naptime Cookbook and shares easy family-friendly recipes and desserts for every occasion.
This is absolutely delicious! I love that it’s such a crowd pleaser for the whole family
So happy to hear it was a hit with your family, Shadi!
OMG so yummy! I love the gingersnap cookie crust!
I’m so glad you enjoyed the recipe, Justine! The crust is my favorite too :)
This is one of our favorite fall recipes! I’m absolutely obsessed with pumpkin everything, and especially pumpkin!
This melts in your mouth & is so incredibly delicious!! The gingerbread crust is my fav!
Everything about this is perfection!! The gingerbread crust to the caramel drizzle on top makes this cheesecake so good!
Thank you so much for sharing this amazing pumpkin cheesecake recipe! Will surely have this again! It’s really easy to make and it tasted so delicious! Highly recommended!