Pumpkin Cheesecake with Gingersnap Crust
Pumpkin cheesecake is made with a gingersnap crust. This rich cake is subtly sweet with the perfect amount of spice.
There are endless possibilities with fall flavors and this dessert packs a lot of them in. Pumpkin cheesecake is spiced with cinnamon, ginger and nutmeg. It sits on a spiced gingersnap crust, which has plenty of ginger and molasses flavor.
This time of year I usually find myself baking the traditional Thanksgiving pie. You know, apple pie, pumpkin pie and pecan pie. However, this pumpkin cheesecake shakes things up a bit for the better. Here’s how to make it.
Overview: How to make pumpkin cheesecake
- Make the gingersnap crust: Add gingersnaps, brown sugar, flour, ginger and melted butter to a food processor. Pulse until fine crumbs form. Press the mixture into the bottom and sides of a springform pan. Bake for 10 minutes at 350 D.
- Make the pumpkin cheesecake filling: Beat the cream cheese in a stand mixer until no clumps remain. Add the sugar, flour and spices until combined. Mix in the pumpkin and vanilla, then the eggs one at a time. Finally stir in the sour cream.
- Bake the cheesecake: Bake at 300 F for 55 to 60 minutes or until the edges are set and the center barely shakes when gently shaken. Turn the oven off, open the oven door and let the cheesecake sit in the oven for 1 hour.
- Chill cheesecake: Once the cheesecake is at room temperature, place it in the refrigerator to chill for at least 4 hours before serving.
Pro tip: Make sure all the cheesecake ingredients are at room temperature so the consistency of your cheesecake batter is smooth and lump free.
Do you need a water bath for cheesecake?
A water bath is recommended for a cheesecake, however, I have made this particular recipe successfully without one. If presentation is of the utmost importance to you, make a water bath to guarantee no cracks and even baking. To do this, wrap your cheesecake pan in tin foil twice (double layer it). Bake the crust, then add the cheesecake filling. Place the pan in a roasting pan and fill it with water until it is halfway up the sides of the cake pan. Tip: fill the roasting pan with water after you place it in the oven. It makes things easier! You can see a demonstration of a water bath on my classic cheesecake recipe post.
Frequently Asked Questions
Yes, see my classic cheesecake recipe for steps on how to make a graham cracker crust.
Pumpkin cheesecake is done when the sides of the cheesecake is set, but the center 2 inches giggles a bit when gently shaken. At this point, turn off the oven and leave the oven door open. Let the cheesecake cool in the oven for an hour before transferring to the fridge to cool completely.
Pumpkin cheesecake will last one week if stored covered in the refrigerator.
Yes, first let the cheesecake cool and chill for at least 4 hours. Then, remove the sides of the springform pan and wrap the entire cake (and the bottom part of the pan) with two layers of plastic wrap. Add another layer of aluminum foil to prevent freezer burn. Store in the freezer for up to 1 month. Defrost in the refrigerator before serving.
More pumpkin recipes
Looking for more pumpkin recipes? I don’t blame you. If you liked this recipe, you will love my no-bake pumpkin cheesecake bars as well as my homemade pumpkin pie. Fans also love my pumpkin cupcakes with cinnamon cream cheese frosting! If you’re looking for some simpler recipes, I suggest making some fluffy pumpkin pancakes for breakfast or these pumpkin snickerdoodle cookies.
What occasion are you making this pumpkin cheesecake for? Whatever it is, I’d love to see your creations. Tag @ifyougiveablondeakitchen on social media!
Pumpkin Cheesecake with Gingersnap Crust
Ingredients
Gingersnap Crust
- 1 ¼ cups (191 g) ginger snap cookie crumbs, (I used Stauffer's Ginger Snaps)
- ¼ cup (28 g) all-purpose flour
- ½ teaspoon ground ginger
- 2 Tablespoons (28 g) brown sugar
- ¼ cup (57 g) unsalted butter, melted
Pumpkin Cheesecake Filling
- 3 cups (680 g or three 8-ounce packages) cream cheese, room temperature
- 1 ¾ cups (350 g) granulated sugar
- 1 teaspoon cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon nutmeg
- pinch ground cloves, (optional)
- ¼ cup (28 g) all-purpose flour
- 1 teaspoon pure vanilla extract
- 1 cup (227 g) pumpkin puree
- 5 large eggs, room temperature
- ½ cup (113 g) sour cream, room temperature
Instructions
- Preheat the oven to 350°F. Line the bottom of a 10″ round springform pan with parchment paper. Grease the bottom and sides of the pan and set aside.
Gingersnap Crust
- For the crust: In the bowl of a food processor, combine all of the ingredients and pulse until evenly mixed, about 1 minute. Press mixture into the bottom and sides of the springform pan making sure the sides are at least 1-inch high.
- Bake for 10 to 12 minutes or until fragrant. Set aside. Reduce the oven temperature to 300°F.
Pumpkin Cheesecake Filling
- In the bowl of a stand mixer, beat the cream cheese on low speed for 2 to 3 minutes or until no more lumps remain.
- Add the sugar, flour, cinnamon, ginger and nutmeg. Mix for an additional 2 to 3 minutes. Halfway through, scrape the sides and bottom of the bowl to ensure even mixing.
- Add the vanilla and pumpkin pureé and mix to combine, about 30 seconds. One at a time add the eggs, mixing well after each addition. Stir in the sour cream just until incorporated.
- Pour the mixture into the prepared pan/crust and bake for 55 to 60 minutes.
- The cake is finished when the sides are set, but the center 2 inches of the cake is still a bit wobbly when gently shaken. Turn off the oven, prop open the door, and allow the cake to slowly cool in the oven for one hour. Then remove cake from the oven, lightly cover it and place it in the refrigerator to chill for 4+ hours or overnight.
Notes
- Kitchen scale – Weighing your ingredients is way more accurate than measuring ingredients.
- Food processor – This is an essential tool for making a gingersnap crust. I own this version and it works like a charm in many of my recipes.
- Stand mixer – I prefer a stand mixer as this recipe creates a lot of filling, however a hand mixer can be used with a large bowl.
- 10-inch springform pan – A spring form pan has an outer rim that released from the bottom to create a seamless crust for cheesecakes
12 Comments on “Pumpkin Cheesecake with Gingersnap Crust”
What a delicious recipe and perfect for fall! Looking forward to enjoying this over the next few weeks! Delish!
Your photos are absolutely stunning! I LOVE pumpkin cheesecake…wishing for a slice right now <3
I’m totally loving the idea of pumpkin and cheesecake – and your steps make it look so easy! I’ll be trying this recipe soon!
I don’t know why I’ve never thought of a gingersnap crust but I’m sure glad that you did!
The gingerbread crust is a great idea! So delicious and goes perfect with the pumpkin!
This pumpkin cheese cake looks picture perfect! Your photos show the texture so accurately.
My favorite memories of the Holidays are cookie plates piled high, but this cheesecake may have to be a new thing!
This pumpkin cheesecake is wonderful! I made it for my daughter, whose favorite desserts are pumpkin pie & cheesecake. I asked her if it was a 5-star recipe, and she said “6!” Between mouth fulls! So easy and really delicious, the perfect combination of both desserts. Thank you so much for this recipe, Haley!
i Hi Annette – What wonderful feedback! Thank you so much for sharing. I’m so happy your daughter enjoyed the recipe. Happy Thanksgiving!
I made this cheesecake last night and cut into it today! the taste is phenomenal but i noticed that the center of the cheesecake was way softer than usual! i’ve made a lot of cheesecakes in my day and i would love to perfect this one! i’m not exactly sure what went wrong. I kept it in the oven for an hour and fifteen minutes just because i KNEW it was too jiggly to be done but eventually turned it off and opened the door just incase it kept cooking some in the oven and the fact that it would firm up in the fridge some! however it still didn’t firm up to my liking. i’m wondering if i should have kept it in the oven longer until i knew it was firm enough to turn the oven off or if i should possibly add a bit more flour to make sure it was thickened more. any ideas??
Hi Katie – There are a few things that could have happened here. The first is making sure your oven temperature is correct. I keep an additional thermometer in my oven to make sure it is truly preheated. My oven takes an additional 5 to 10 minutes to heat up even though the oven says it’s at 300 F. On that note, if you keep opening the oven door every 5 minutes, the temperature will decrease significantly each time.
A couple other things to note, how liquid-y was your pumpkin puree? I use Libby’s, which tends to be on the thicker side. Did you weigh your ingredients with a kitchen scale? It’s more accurate than measuring them with measuring cups. If there is still an issue with the filling not setting, then try adding 2-4 teaspoons of cornstarch to the filling.