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Pumpkin Cheesecake with Gingersnap Crust

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A rich and creamy pumpkin cheesecake with a spiced gingersnap cookie crust, perfect for fall gatherings and holiday desserts.

Ingredients

Scale
  • 1 1/2 cups gingersnap cookie crumbs
  • 1/4 cup granulated sugar
  • 1/3 cup unsalted butter, melted
  • 3 (8 oz) packages cream cheese, softened
  • 1 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 3 large eggs
  • 1 cup pumpkin puree
  • 3/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon salt
  • 1/4 cup sour cream (optional, for topping)
  • Whipped cream (optional, for serving)

Instructions

  1. Preheat oven to 325°F (163°C). Grease a 9-inch springform pan.
  2. In a bowl, combine gingersnap crumbs, 1/4 cup sugar, and melted butter. Press mixture firmly into the bottom of the prepared pan to form the crust.
  3. In a large mixing bowl, beat the softened cream cheese until smooth. Add 1 cup sugar and vanilla extract, and beat until combined.
  4. Add eggs one at a time, beating well after each addition.
  5. Mix in pumpkin puree, cinnamon, nutmeg, cloves, ginger, and salt until fully incorporated.
  6. Pour filling into prepared crust and smooth the top.
  7. Bake for 55–65 minutes, or until the center is almost set but slightly jiggly.
  8. Turn off oven, crack the door, and let cheesecake cool inside for 1 hour.
  9. Remove from oven, refrigerate for at least 4 hours or overnight.
  10. Top with sour cream or whipped cream before serving, if desired.

Notes

  • Make sure cream cheese is at room temperature for a smooth filling.
  • Chill overnight for best texture and flavor.
  • You can substitute graham cracker crumbs if you prefer a milder crust.
  • Use a water bath to help prevent cracks in the cheesecake.

Nutrition

Keywords: pumpkin cheesecake, gingersnap crust, holiday dessert, Thanksgiving cheesecake, fall baking

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