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Pumpkin Cheesecake with Gingersnap Crust

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Prep Time: 30 mins    Cook Time: 40 mins

5 from 13 votes

Why not make pumpkin cheesecake with gingersnap crust this fall? The pecan gingersnap crust and creamy, spiced pumpkin filling pair up wonderfully. It’s a simple recipe that involves little more than combining the ingredients and baking the cheesecake.

A slice of gingersnap pumpkin cheesecake on a plate with a fork.
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Pumpkin pie is always a hit during the cooler months, but sometimes it’s nice to find something new and different, which is where this pumpkin cheesecake with gingersnap crust really comes into its own. This would make a perfect dessert for Thanksgiving, especially since you can make it ahead.

Your kitchen will have a mouthwatering aroma while this tasty cheesecake is in the oven. You will be able to smell the warm pumpkin as well as the warm, earthy spices. And remember, however good this smells it will taste even better!

I also enjoy baking these apple crisp bars and my delicious lemon cranberry bars every year for Thanksgiving and around the holidays for dessert. Guests always love them!

Main Ingredients

Two holiday dessert options blend into one in this special recipe. You don’t have to choose between pumpkin cheesecake and pumpkin pie when you can enjoy the flavor of both in every mouthful. Let’s take a look at the key ingredients you will be using:

  • Gingersnap cookies: For the crust. The warm, earthy taste of ginger not only makes a special crust but also complements the flavor of the pumpkin. If ginger isn’t your thing, no problem. You can use any kind of crumbled cookies to make the crust. Vanilla would be good here or even caramel or chocolate cookies for a different but equally delicious result.
  • Pecans: To give a nutty crunch. If you prefer walnuts or even hazelnuts, feel free to sub one of those in or used mixed nuts.
  • Cream cheese: For a creamy filling. Use regular, full-fat cream cheese for the richest flavor and texture. If you don’t typically use full-fat dairy, make an exception for this recipe - you can always enjoy a smaller slice!
  • Ground spices: These complement the other flavors. A blend of cinnamon, cloves, and nutmeg add warm, rich flavors to the creamy pumpkin filling. You might like to tweak these spices. Ginger would also be good or you might want to add a pinch of allspice.
  • Pumpkin puree: The star of the dessert. Canned pumpkin puree is fine to use in this cheesecake. Alternatively, you can cook and mash your own.
  • Sugar: For adding sweetness. Regular white granulated sugar is ideal here but the recipe would also taste good with brown sugar or even a mixture of both kinds.
A gingersnap pumpkin cheesecake on a dish with a slice missing.

Instructions Overview

You’ll love how easy this pumpkin cheesecake with gingersnap crust is to prepare. Combine the cookies with the nuts and pecans. Press this mixture into a pie dish and cook it for 10 minutes.

Now you can beat the cream cheese with the vanilla and sugar and beat in one egg at a time. Divide this mixture into two halves.

Blend the pumpkin and spices into one half. Spoon the other half of the batter mixture over the crust and then spoon the spiced pumpkin mixture on top.

Give it about 35 or 40 minutes of baking time and then let the pumpkin cheesecake cool down. Refrigerate it for several hours before serving.

Common Questions

What can I use instead of Philadelphia in cheesecake?

You can either use an alternative brand or try something different like cashew (rather than dairy) cream cheese, mascarpone, or ricotta cheese. Each of these will give a slightly different result. Personally, I find Philadelphia the tastiest brand and nearly always use that.

What is the secret to a good cheesecake?

Make sure the cream cheese is at room temperature for easier blending, the batter isn’t over-mixed and you don’t open the oven door during cooking. Now you know 3 cheesecake-making secrets!

What happens if you over mix cheesecake?

The reason for not mixing it too much is too much air will get into the mixture and then the cheesecake can rise and fall, cracking from the additional air. Using room temperature ingredients can also help prevent cracks from forming.

How do you know when a cheesecake is overcooked?

The center of the cheesecake should be just slightly jiggly and the edges should be a little puffed. Here’s the doneness test: hit the bottom of the pan with a wooden spoon and see what happens. If the center doesn’t jiggle at all, you might have overcooked the cheesecake! If it’s jiggling more than just slightly give it another 5 minutes and try again.

How long do pumpkin cheesecakes last?

You can keep the cheesecake in the refrigerator and it will be good for up to 5 days. Alternatively, wrap it very well and then freeze it for up to 3 months.

A gingersnap pumpkin cheesecake in a dish on the table.

Chopnotch Tips

  • Baking the gingersnap crust first is an important step to keep it from being soggy.
  • This dessert requires that you plan ahead. It not only needs to bake but also must chill in the fridge for the required time to set accordingly.
  • Let the cheesecake cool completely before refrigerating it or else it might go a little watery.
  • Feel free to adjust the spices. Another option is using pumpkin pie filling instead of pumpkin puree, but if you do that, you won’t need to add sugar or spices to the mixture.
  • This is best served chilled or at room temperature with some whipped cream on top as a garnish.
  • A springform pan is always great for cheesecake recipes since you can get it out more easily. If you’re using a regular pan just make sure you grease it well before adding the crust.
A slice of gingersnap pumpkin cheesecake on a dish.

Pumpkin cheesecake with gingersnap crust offers a crunchy base topped with tangy cream cheese and sweet pumpkin filling in two layers. This elegant dessert will be the highlight of any meal.

Enjoy the best of both worlds!

Let us know what you think! Give this recipe a rating in the comments section below.

Recipe

How to Make

Pumpkin Cheesecake with Gingersnap Crust

This recipe makes a perfect Thanksgiving dessert with its ginger pecan base and gently spiced pumpkin filling.
SCALE THIS RECIPE
Prep Time: 30 mins
Cook Time: 40 mins
Cooling Time: 4 hrs
Total Time: 5 hrs 10 mins
Servings: 10 slices

Ingredients

For the base:

  • 1 ½ cups gingersnap cookies, crushed
  • ½ cup pecans, chopped
  • cup unsalted butter, melted

For the cheesecake:

  • 16 ounces cream cheese, softened
  • ½ cup granulated sugar
  • ½ teaspoon vanilla extract
  • 2 eggs
  • ½ cup pumpkin puree
  • ½ teaspoon ground cinnamon
  • teaspoon ground cloves
  • teaspoon ground nutmeg
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Instructions

  • Preheat the oven to 350°F. Mix cookies, butter, and pecans in a bowl. Press into the cake pan and bake for 10 minutes.
  • Beat cream cheese, sugar, and vanilla in a bowl. Add one egg at a time and beat to combine. Divide the batter in half and set one half aside.
  • Add pumpkin puree, cinnamon, cloves, and nutmeg to half of the batter. Add regular batter on top of the crust. Add the pumpkin batter on top.
  • Bake for 35-40 minutes. Let cool and refrigerate for at least 4-6 hours.
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Notes

  • Baking the gingersnap crust first is an important step to keep it from being soggy.
  • This dessert requires that you plan ahead. It not only needs to bake but also must chill in the fridge for the required time to set accordingly.
  • Let the cheesecake cool completely before refrigerating it or else it might go a little watery.
  • Feel free to adjust the spices. Another option is using pumpkin pie filling instead of pumpkin puree, but if you do that, you won’t need to add sugar or spices to the mixture.
  • This is best served chilled or at room temperature with some whipped cream on top as a garnish.
  • A springform pan is always great for cheesecake recipes since you can get it out more easily. If you’re using a regular pan just make sure you grease it well before adding the crust.

Nutrition Facts

Calories: 371kcal (19%), Carbohydrates: 27g (9%), Protein: 5g (10%), Fat: 28g (43%), Saturated Fat: 14g (88%), Polyunsaturated Fat: 2g, Monounsaturated Fat: 9g, Trans Fat: 1g, Cholesterol: 99mg (33%), Sodium: 245mg (11%), Potassium: 182mg (5%), Fiber: 1g (4%), Sugar: 15g (17%), Vitamin A: 2756IU (55%), Vitamin C: 1mg (1%), Calcium: 72mg (7%), Iron: 2mg (11%)
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Comments & Ratings

  1. 5 stars
    What a wonderful combination of two favorite desserts! That texture looks absolutely incredible and I love the gingersnap crust.

    Reply
  2. This sounds divine, the perfect combination of flavours, I can't wait to give it a go!

    Reply
  3. 5 stars
    Wooohooo. This is just yummy and moreish. I love the sweet pumpkin marries the cheese cream. It's such a delightful dessert. Thank you.

    Reply
    • Thanks, Devy. Glad you enjoyed it!

      Reply
  4. 5 stars
    You have literally combined my two favourites - pumpkin pie and cheesecake! I cannot WAIT to get this on my table!!

    Reply
  5. 5 stars
    This is such an amazing cheesecake recipe! Everyone at my house was impressed!

    Reply
    • That’s so great to hear, Toni! I’m so happy it was a hit.

      Reply
  6. 5 stars
    I love the combination of pumpkin and ginger, so this looks delicious to me. I can't wait to try it.

    Reply
  7. 5 stars
    Yum! This looks so delicious and yummy! I can't wait to give this a try! My husband is going to love this!

    Reply
    • Sounds good, Beth. Let me know how it turned out!

      Reply
  8. 5 stars
    That look so good! The gingersnap crust sounds amazing 🙂

    Reply
  9. 5 stars
    Pumpkin AND gingersnaps! Two of my favorite things in one recipe. You know I'll be making this soon!

    Reply
    • Awesome! Hope you enjoy it!

      Reply