Pumpkin Cheesecake with Gingersnap Crust is a luxurious dessert that combines creamy, spiced pumpkin cheesecake with the sweet crunch of a gingersnap cookie crust. Perfect for Thanksgiving, Christmas, or any fall celebration, this dessert is as impressive as it is indulgent. Each bite offers a balance of autumn spices, rich creaminess, and the unmistakable warmth of ginger.

1. Ingredients for Pumpkin Cheesecake with Gingersnap Crust

For the Gingersnap Crust:

Gingersnap Cookies – 2 cups, finely crushed (about 30 cookies)
Unsalted Butter – 6 tablespoons, melted
Brown Sugar – 2 tablespoons

For the Pumpkin Cheesecake Filling:

Cream Cheese – 24 oz (3 blocks, softened)
Pumpkin Puree – 1 cup (not pumpkin pie filling)
Granulated Sugar – 3/4 cup
Brown Sugar – 1/4 cup
Eggs – 3 large
Vanilla Extract – 1 teaspoon
Pumpkin Pie Spice – 1 1/2 teaspoons
Cinnamon – 1/2 teaspoon
All-Purpose Flour – 2 tablespoons (for stability)
Heavy Cream or Sour Cream – 1/4 cup

Optional Garnishes:

Whipped Cream – for topping
Caramel Sauce – drizzled on top
Crushed Gingersnaps – sprinkled for decoration

2. Step-by-Step Instructions for Pumpkin Cheesecake

Step 1: Preheat the Oven

Preheat your oven to 325°F (165°C).
Wrap the outside of a 9-inch springform pan with aluminum foil to prevent water from leaking in during the water bath.

Step 2: Make the Gingersnap Crust

In a mixing bowl, combine the gingersnap crumbs, melted butter, and brown sugar. Mix until the crumbs are evenly moistened.
Press the mixture firmly into the bottom of the springform pan to form an even crust.
Bake for 8–10 minutes, then set aside to cool slightly.

Step 3: Prepare the Pumpkin Cheesecake Filling

In a large mixing bowl, beat the cream cheese with a hand mixer or stand mixer until smooth and creamy.
Add the granulated sugar, brown sugar, pumpkin puree, and vanilla extract, and mix until fully incorporated.
Mix in the pumpkin pie spice, cinnamon, and flour until combined.
Add the eggs, one at a time, mixing on low speed after each addition.
Stir in the heavy cream or sour cream gently to keep the batter smooth.

Step 4: Assemble the Cheesecake

Pour the pumpkin cheesecake filling over the cooled crust, smoothing the top with a spatula.
Place the springform pan into a larger roasting pan. Fill the roasting pan with hot water until it reaches halfway up the sides of the springform pan.

Step 5: Bake

Bake the cheesecake for 60–70 minutes, or until the edges are set and the center is slightly jiggly.
Turn off the oven and crack the door open slightly. Let the cheesecake cool in the oven for 1 hour to prevent cracking.

Step 6: Chill

Remove the cheesecake from the water bath and let it cool completely at room temperature.
Cover and refrigerate for at least 4 hours, or overnight for best results.

Step 7: Garnish and Serve

Remove the cheesecake from the springform pan.
Garnish with whipped cream, a drizzle of caramel sauce, and a sprinkle of crushed gingersnaps, if desired.
Slice and enjoy!

3. Tips for the Best Pumpkin Cheesecake

3.1 Use Room Temperature Ingredients

Ensure the cream cheese, eggs, and heavy cream are at room temperature for a smooth batter.

3.2 Don’t Overmix

Mix the batter just until combined to avoid incorporating too much air, which can cause cracks.

3.3 Use a Water Bath

A water bath ensures even baking and a creamy texture while preventing cracks.

3.4 Cool Gradually

Cooling the cheesecake in the oven helps it set properly and prevents the top from cracking.

3.5 Chill Completely

Cheesecake tastes best when chilled for several hours or overnight.

4. Flavor Variations

4.1 Chocolate Pumpkin Cheesecake

Add 1/2 cup of melted dark chocolate to the batter for a rich twist.

4.2 Maple Pumpkin Cheesecake

Replace granulated sugar with maple syrup for a deeper sweetness.

4.3 Spiced Pumpkin Cheesecake

Add extra nutmeg, cloves, or cardamom to intensify the warm, spiced flavor.

4.4 Vegan Pumpkin Cheesecake

Use vegan cream cheese, coconut cream, and a flax egg (1 tablespoon flaxseed meal + 2.5 tablespoons water per egg) for a dairy-free version.

5. Serving Suggestions

Pumpkin Cheesecake with Gingersnap Crust is delicious on its own but pairs beautifully with:

Hot Coffee or Tea: Complements the rich, creamy texture.
Vanilla Ice Cream: Adds a cool, creamy contrast.
Spiced Whipped Cream: Infuse whipped cream with cinnamon or nutmeg for an extra layer of flavor.

6. FAQs

1. Can I make this cheesecake ahead of time?

Yes, it’s best made a day ahead to allow the flavors to meld and the texture to set.

2. Can I freeze pumpkin cheesecake?

Yes, wrap individual slices tightly in plastic wrap and freeze for up to 2 months. Thaw in the refrigerator overnight before serving.

3. How do I prevent the cheesecake from cracking?

Use a water bath, avoid overmixing, and cool the cheesecake gradually in the oven.

4. Can I use graham crackers instead of gingersnaps?

Yes, graham crackers work well, but gingersnaps add a unique spiced flavor.

5. What type of pumpkin should I use?

Use pure pumpkin puree, not pumpkin pie filling, which contains added sugars and spices.

6. How do I store leftovers?

Store in an airtight container in the refrigerator for up to 5 days.

7. Can I make this recipe gluten-free?

Yes, use gluten-free gingersnaps and replace the flour with a gluten-free alternative.

8. What’s the best way to slice cheesecake cleanly?

Use a sharp knife dipped in warm water, wiping it clean between slices.

9. Can I add a topping layer?

Yes, add a layer of sour cream mixed with sugar and vanilla after baking for a tangy finish.

10. Can I skip the water bath?

You can, but the cheesecake may crack and have a firmer texture.

Pumpkin Cheesecake with Gingersnap Crust is a festive, indulgent dessert that’s perfect for fall celebrations. With its creamy filling and spiced crust, it’s a treat that will leave everyone asking for seconds. Enjoy every luscious bite!