Pumpkin Cheesecake with Gingersnap Crust

Pumpkin Cheesecake with a Gingersnap Crust

Embrace the lusciousness of Pumpkin Cheesecake with a Gingersnap Crust, a delectable dessert that embodies the cozy essence of fall. This creamy cheesecake boasts the warm, spiced notes of pumpkin, nestled atop a buttery gingersnap crust and crowned with a cloud-like layer of whipped cream, providing an irresistible finale to your Thanksgiving feast and a delightful treat for the season. Here’s a 10/10 recipe to create Pumpkin Cheesecake with Gingersnap Crust!

Pumpkin Cheesecake with a Gingersnap Crust
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5 from 2 votes

Pumpkin Cheesecake with Gingersnap Crust

Pumpkin Cheesecake with a Gingersnap Crust
Course Dessert
Cuisine American
Prep Time 30 minutes
Cook Time 1 hour 4 minutes
Servings 10
Author Jim


  • 2 cups gingersnap cookie crumbs
  • 6 tablespoons unsalted butter melted
  • 2 tablespoons granulated sugar
  • 3 (8 oz) packages cream cheese, softened
  • 1 (15 oz) can pumpkin puree
  • 1 cup granulated sugar
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground ginger
  • 2 tablespoons all-purpose flour
  • 1 cup heavy cream
  • 2-3 tablespoons powdered sugar
  • 1 teaspoon vanilla extract


  • Preheat the oven to 350°F (175°C). Wrap the outside of a 9-inch springform pan with aluminum foil to prevent leaks.
  • In a bowl, combine the gingersnap cookie crumbs, melted butter, and granulated sugar for the crust. Press this mixture evenly onto the bottom of the prepared springform pan.
  • In a large mixing bowl, beat the softened cream cheese until smooth. Add the pumpkin puree, granulated sugar, eggs, vanilla extract, spices, and flour. Mix until well combined and smooth.
  • Pour the cheesecake mixture over the prepared crust in the pan.
  • Place the springform pan in a larger baking pan and add hot water to the larger pan, creating a water bath.
  • Bake the cheesecake in the preheated oven for 55-65 minutes or until the edges are set but the center is slightly jiggly.
  • Turn off the oven, crack the oven door, and let the cheesecake sit in the oven for 1 hour.
  • Remove the cheesecake from the water bath and let it cool completely; the top will be much darker than the sides!. Refrigerate for at least 4 hours or preferably overnight before serving.
  • Before serving, prepare the whipped cream by beating the heavy cream, powdered sugar, and vanilla extract until soft peaks form. Spread or pipe the whipped cream on top of the chilled cheesecake.

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