Pumpkin Cheesecake with Gingersnap Crust


Pumpkin Cheesecake with Gingersnap Crust

Course: Dessert
Cuisine: American
Keyword: Pumpkin Cheesecake with Gingersnap Crust
Print Recipe Share on Facebook Share on Twitter



  • 2 cups gingersnap cookie crumbs about 40 gingersnaps
  • 1 cup finely crushed pecans optional
  • 1/4 cup packed light brown sugar
  • 1/4 cup 1/2 stick unsalted butter, melted

Pumpkin Cheesecake Filling:

  • 4 8-ounce packages cream cheese, softened
  • 2 cups sugar
  • 1 15-ounce can pure pumpkin puree
  • 5 large eggs
  • 3 tablespoons all-purpose flour
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon freshly grated nutmeg
  • 1/4 teaspoon ground allspice
  • 1/4 teaspoon salt
  • 2 tablespoons vanilla extract


  • Preheat oven to 325 degrees. Grease and flour a 9-inch springform pan. Using a fork, combine gingersnaps, pecans, 1/4 cup brown sugar and melted butter. Press mixture onto the bottom and 2 inches up the sides of the pan to form the crust. Bake crust until set and lightly browned, about 10 minutes. Cool completely.
  • Preheat oven to 350 degrees. Using electric mixer, beat cream cheese and sugar in large bowl until light and fluffy, about 2 minutes. Add pumpkin and beat well. Add eggs 1 at a time, beating on low speed after each. Add flour, spices, and salt; stir in by hand. Stir in vanilla. Spoon filling into cooled crust. Bake until filling is set (will move only slightly when gently shaken), about 1 hour 20 minutes. Cool 1 hour. Run knife around sides of pan to release crust. Chill Pumpkin Cheesecake with Gingersnap Crust, loosely covered, in pan overnight before cutting.


Want more recipes like this? Visit the Recipes tab at the top of our site.