The Ultimate Pumpkin Cheesecake with Gingersnap Crust
Want a Thanksgiving dessert that isn’t pie? This pumpkin cheesecake is your answer! It is subtly sweet with the perfect amount of spice. The gingersnap crust complements the creamy rich filling like no other. This classic dessert will truly wow your guests.
This is the best cheesecake I have ever had. I am not a huge fan of cheesecake, but something about this combination of pumpkin and ginger really does something to the tastebuds. It’s out of this world! I would take a slice of pumpkin cheesecake over pie any day. I promise you will love this recipe as much as I do!
Why This Recipe Works
This pumpkin cheesecake is the perfect way to shake up your Thanksgiving traditions. Instead of the classic pumpkin pie, you can make this in its stead. The gingersnaps add a strong molasses flavor to the crust that pairs effortlessly with the pumpkin spiced filling.
Here are a few more highlights of this recipe: The filling is super creamy and rich, but not dense at all! It has a melt-in-your-mouth texture. The gingersnap crust adds a bite of spice and crunch, which complements pumpkin flavors perfectly. This is the perfect fall dessert!
Ingredient Notes
- Gingersnap cookies: Once pulsed into crumbs, these are enhanced with brown sugar for even more deep fall flavor. I used Stauffer’s gingersnap cookies, but any crisp and crunchy gingersnap will work! If you have extra, make my gingerbread truffles.
- Butter & flour: Just the right amount of both of these help hold the crust together. It will keep its shape but also be easy to slice and eat.
- Pumpkin puree: Use 100% pure pumpkin (not pumpkin pie filling). Homemade pumpkin puree will work too, but pat it dry since it is more watery than canned pumpkin.
- Cream cheese: Stick with full fat cream cheese here for a truly decadent dessert.
- Eggs: This amount of eggs will help the cheesecake have a lighter texture.
- Sour cream: Just a touch of tang to offset the sweetness.
- Spices: A host of warm fall spices are the final touch for this dessert.
How to make pumpkin cheesecake
- Preheat the oven to 350° F. Line the bottom of a 10-inch round springform pan with parchment papered grease the sides.
- For the crust: In the bowl of a food processor, combine all of the ingredients and pulse until evenly mixed. Press mixture into the bottom and sides of the prepared pan.
- Bake for about 10 minutes, then set aside. Reduce the oven temperature to 300°F.
- Beat cream cheese on low speed in a stand mixer for 2 to 3 minutes or until smooth.
- Add the sugar, flour, cinnamon, ginger and nutmeg. Mix for an additional 2 to 3 minutes, scraping the sides of the bowl as necessary.
- Add the vanilla and pumpkin purée and mix to combine. Add the eggs one at a time, mixing well after each addition. Fold in the sour cream.
- Pour the mixture into the prepared crust and bake.
- Finishing: Once done, turn off the oven, prop open the door, and allow the cake to slowly cool in the oven for one hour. Then cover and chill before serving.
Expert tips
Make sure all the cheesecake ingredients are at room temperature so the consistency of your cheesecake batter is smooth and lump free. This is essential to getting the best pumpkin cheesecake!
Be patient. The resting and chilling phases of cheesecake are what makes the texture perfect. It gives the cheesecake time to set up properly. Let it rest in the open oven for an hour, then remove and wait for it to come fully to room temperature. Finally chill the cheesecake for the full 4 hours or ideally overnight. Believe me, it is worth the extra time!
Is a water bath necessary?
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 in my classic cheesecake recipe post.
Frequently Asked Questions
Yes, see my classic cheesecake recipe for steps on how to make a graham cracker crust.
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.
It 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.
Fresh whipped cream and spiced pecans is always my go-to! A sprinkle of nutmeg or cinnamon is a nice touch. For extra decadence, drizzle salted caramel sauce over the top.
More pumpkin recipes
All things pumpkin are what brings fall home, and I love to use it in a variety of ways.
Did you love this recipe? Please leave a 5-star 🌟🌟🌟🌟🌟 rating in the recipe card below and if you REALLY loved it, consider leaving a comment further down the page.
Pumpkin Cheesecake with Gingersnap Crust
Ingredients
Gingersnap Crust
- 1 ¼ cups (191 g) gingersnap cookie crumbs
- 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 ground 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-inch 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 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 and allow it to cool completely to room temperature.
- Lightly cover it and place it in the refrigerator to chill for 4+ hours or overnight. Serve chilled with whipped cream.
13 Comments on “The Ultimate 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!
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.
Thank you Haley for this fantastic recipe. The gingerbread cookie crust is amazing. But most of all what’s amazing is how you described when it was finished that taught me how to take the cheesecake out on time instead of over cooking it thank you so much.
Tess
Making this with cranberry swirl for TG