creamy pumpkin cheesecake with a warm spiced flavor and a crunchy gingersnap crust is the perfect dessert for fall gatherings, Thanksgiving, or any occasion where you want to impress your guests. This recipe combines the richness of classic cheesecake with the seasonal charm of pumpkin pie, creating a dessert that is as beautiful as it is delicious.

Why You’ll Love This Recipe

This pumpkin cheesecake with gingersnap crust is an irresistible holiday treat. The spiced gingersnap crust provides a delightful crunch that perfectly complements the smooth, creamy pumpkin cheesecake filling. Unlike traditional pumpkin pie, this dessert has a rich cheesecake base that elevates it into something indulgent yet comforting. It is also versatile enough to prepare ahead of time, making it a convenient option for entertaining.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

Gingersnap cookies, crushed
Unsalted butter, melted
Cream cheese, softened
Granulated sugar
Brown sugar
Pumpkin puree
Eggs
Sour cream
Vanilla extract
Ground cinnamon
Ground ginger
Ground nutmeg
Ground cloves
Salt

Directions

Preheat the oven to 325°F (163°C). Grease a 9-inch springform pan.
In a bowl, combine the crushed gingersnap cookies with melted butter until the mixture resembles wet sand. Press firmly into the bottom of the prepared pan to form the crust. Bake for 10 minutes and allow to cool.
In a large mixing bowl, beat the cream cheese until smooth. Add both sugars and mix until well combined.
Add the pumpkin puree, sour cream, and vanilla extract, mixing until incorporated.
Beat in the eggs one at a time, mixing on low speed to avoid overbeating.
Stir in the cinnamon, ginger, nutmeg, cloves, and salt until evenly distributed.
Pour the filling over the cooled crust and smooth the top.
Bake for 60–70 minutes, or until the center is almost set but still slightly wobbly.
Turn off the oven, crack the door open, and let the cheesecake cool inside for 1 hour to prevent cracking.
Remove from the oven, cover, and refrigerate for at least 4 hours or overnight before serving.

Servings and timing

This recipe makes about 12 servings.

Prep time: 25 minutes
Cook time: 1 hour 10 minutes
Cooling and chilling time: 5 hours
Total time: approximately 6 hours 35 minutes

Variations

Use graham crackers instead of gingersnaps for a milder crust flavor.
Add a swirl of caramel or chocolate into the cheesecake batter before baking.
Top with whipped cream and candied pecans for extra texture and sweetness.
Use reduced-fat cream cheese and sour cream for a lighter version.

storage/reheating

Store the cheesecake covered in the refrigerator for up to 5 days. To freeze, wrap slices tightly in plastic wrap and then in foil, storing for up to 2 months. Thaw overnight in the refrigerator before serving. Cheesecake is best served chilled and does not require reheating.

FAQs

Can I make this cheesecake ahead of time?

Yes, this cheesecake is perfect for making a day or two ahead since it requires chilling.

How do I prevent cracks on my cheesecake?

Allowing the cheesecake to cool slowly in the oven with the door slightly open helps prevent cracks.

Can I use fresh pumpkin instead of canned?

Yes, but it must be cooked and puréed until smooth, with excess moisture drained.

What type of gingersnaps work best?

Crispy gingersnap cookies are ideal, as they create a crunchy crust.

Do I need a water bath for this cheesecake?

A water bath can help prevent cracks and ensure even baking, but it is optional if you follow the cooling method.

Can I substitute Greek yogurt for sour cream?

Yes, Greek yogurt can be used in equal amounts, though it may slightly alter the texture.

How long should I chill the cheesecake before serving?

At least 4 hours, but overnight is recommended for the best flavor and texture.

Can I add a topping?

Yes, whipped cream, caramel sauce, or spiced nuts make excellent toppings.

What should I do if my crust is too crumbly?

Add a little more melted butter to help it bind together.

Can I bake this cheesecake in a pie dish instead of a springform pan?

It is possible, but a springform pan is recommended for easier removal and presentation.

Conclusion

Pumpkin cheesecake with gingersnap crust is a show-stopping dessert that combines the best elements of cheesecake and pumpkin pie. With its velvety filling, spiced crust, and make-ahead convenience, it is a dessert you will want to serve every fall and holiday season. Whether you are hosting a dinner party or preparing a Thanksgiving feast, this cheesecake is sure to delight every guest at your table.

Pumpkin Cheesecake with Gingersnap Crust