Creamy Pumpkin Cheesecake Recipe with Gingersnap Crust – Easy Thanksgiving Dessert

Let me set the scene: the cozy scent of cinnamon, ginger, and pumpkin swirling together in my kitchen, the oven humming away, and that unmistakable aroma of buttery gingersnaps wafting through the house. The first time I pulled this creamy pumpkin cheesecake with gingersnap crust from the oven, I couldn’t help but just stand there and stare—the golden, slightly puffed top, the spicy crust peeking around the edges. You know, it’s the kind of moment where you pause, take a deep breath, and just smile because you know you’re onto something truly special.

This recipe found its way into my life one chilly November afternoon, years ago, when I was knee-high to a grasshopper and my grandma decided to swap out her usual graham crackers for gingersnaps. She said, “Pumpkin deserves a little zing!” Honestly, she was right. I tried recreating her magic one rainy weekend, and after a few tweaks (and more taste tests than I care to admit), I finally nailed the creamy pumpkin cheesecake recipe with gingersnap crust that’s become a staple for family gatherings and potlucks.

My family couldn’t stop sneaking forkfuls off the cooling rack. And I can’t really blame them. This dessert is dangerously easy, bringing pure, nostalgic comfort with every bite. It’s perfect for Thanksgiving, but let’s face it—if you want to brighten up your Pinterest dessert board or just treat yourself on a random Tuesday, this creamy pumpkin cheesecake fits the bill. If you’re chasing that “wow” factor for your holiday table, you’re going to want to bookmark this one. I’ve tested it more times than I’ll admit (in the name of research, of course), and it never disappoints. Feels like a warm hug with every creamy, spiced bite!

Why You’ll Love This Creamy Pumpkin Cheesecake Recipe with Gingersnap Crust

Okay, let’s get real for a second. This isn’t your average pumpkin dessert—it’s the ultimate creamy pumpkin cheesecake with a gingersnap crust that packs a punch of flavor and texture. After countless trials (and a few hilarious fails), I can confidently say this recipe brings everything you want in a fall treat. Here’s why you’ll be hooked:

• Quick & Easy: Comes together in under 30 minutes of hands-on time, so you don’t have to spend all day in the kitchen for a show-stopping dessert.
• Simple Ingredients: No hunting down specialty items—you probably have everything on hand or can grab it easily at any grocery store.
• Perfect for Thanksgiving: Whether you’re hosting or need something crowd-pleasing for Friendsgiving, this cheesecake is always a hit.
• Crowd-Pleaser: Adults love the spice, kids adore the creamy filling, and even pumpkin skeptics are converted after one bite.
• Unbelievably Delicious: The creamy pumpkin filling isn’t too sweet, the gingersnap crust gives a spicy crunch, and it’s all topped with a cloud of whipped cream if you like.

What sets this creamy pumpkin cheesecake apart? The secret is blending the pumpkin with cream cheese until it’s ultra-smooth and velvety (no weird graininess). I use just enough spice to highlight the pumpkin without overwhelming it. Plus, the gingersnap crust adds a unique twist—way more interesting than the usual graham cracker base. No water bath fuss, and you don’t need to be a baking pro to pull this off.

This dessert is comfort food reimagined—still packed with flavor, but lighter and faster. It’s the kind of cheesecake that makes you close your eyes and savor every forkful. I love serving it for cozy dinners or when I want to impress guests without breaking a sweat. If you need a dessert that’s memorable and stress-free, this creamy pumpkin cheesecake with gingersnap crust truly delivers. It’s tested, trusted, and made for celebrating!

What Ingredients You Will Need

This creamy pumpkin cheesecake with gingersnap crust uses simple, wholesome ingredients to deliver bold flavor and velvety texture—no fuss, just pure autumn comfort. Most of these are pantry staples and easy to substitute if needed.

• For the Gingersnap Crust:
  • Gingersnap cookies (about 2 cups/200g, finely crushed—use a food processor for best results)
  • Unsalted butter (1/3 cup/75g, melted—adds richness and helps the crust hold together)
  • Brown sugar (2 tablespoons/25g—for an extra hint of caramel flavor)
  • Pinch of salt (balances the sweetness—don’t skip!)
• For the Creamy Pumpkin Cheesecake Filling:
  • Cream cheese (16 oz/450g, softened—full-fat for best texture; I like Philadelphia brand)
  • Pumpkin puree (1 cup/240g—pure pumpkin, not pumpkin pie filling)
  • Granulated sugar (3/4 cup/150g—if you like it less sweet, use 2/3 cup/130g)
  • Large eggs (2, room temperature—for a smooth, custardy filling)
  • Sour cream (1/2 cup/120g—adds tang and creaminess)
  • Vanilla extract (2 teaspoons/10ml—real vanilla is best, trust me!)
  • Ground cinnamon (1 teaspoon/2g)
  • Ground ginger (1/2 teaspoon/1g)
  • Ground nutmeg (1/4 teaspoon/0.5g)
  • Ground cloves (1/8 teaspoon/0.25g—optional but nice for warmth)
  • All-purpose flour (1 tablespoon/8g—helps stabilize the filling)
  • Pinch of salt (again, key for flavor balance)
• Optional Topping:
  • Whipped cream (for serving—homemade or store-bought)
  • Chopped candied ginger or extra crushed gingersnaps (for garnish)

If you need substitutions, swap Greek yogurt for sour cream, use gluten-free gingersnaps for a GF crust, or try coconut sugar instead of brown sugar for a deeper caramel flavor. For dairy-free, use a vegan cream cheese and plant-based butter—texture will change a bit, but the taste is still lovely. In summer, you can even try swapping pumpkin for cooked mashed sweet potato or butternut squash—surprisingly delicious!

Don’t feel tied to any brand, but I do recommend sticking with block cream cheese (not whipped). If you like your spices bolder, double the cinnamon or ginger—make it your own! Honestly, the ingredients are flexible, and this creamy pumpkin cheesecake recipe with gingersnap crust is forgiving enough for a little experimentation.

Equipment Needed

You don’t need fancy gadgets for this creamy pumpkin cheesecake with gingersnap crust—just a few reliable kitchen tools:

• 9-inch (23cm) springform pan (essential for easy release—if you don’t have one, a deep cake pan works in a pinch, but line with parchment!)
• Food processor or blender (for crushing gingersnaps—alternatively, a zip-top bag and rolling pin for old-school smashing)
• Large mixing bowls (one for crust, one for filling)
• Electric mixer (hand or stand—helps get the filling creamy and lump-free)
• Measuring cups and spoons (accuracy matters, especially for the crust)
• Rubber spatula (for scraping the bowl and smoothing the top)
• Baking sheet (to catch any drips in the oven—trust me, saves you from scrubbing later!)
• Wire rack (for cooling)

For budget-friendly options, a hand mixer works just fine. If you’ve got a well-loved springform pan, make sure the latch is tight—mine’s survived a decade of cheesecakes, but I always double-wrap with foil just in case. If you’re using a food processor, give it a quick clean before crushing cookies to avoid weird flavors. Honestly, I’ve made this creamy pumpkin cheesecake with basic tools and it turns out great every time.

Preparation Method

Ready to make your creamy pumpkin cheesecake with gingersnap crust? Here’s the step-by-step method (with a few personal tips to keep things smooth):

1. Prep the Pan: Lightly grease a 9-inch (23cm) springform pan with butter or nonstick spray. If your pan leaks, wrap the outside with foil.
2. Make the Gingersnap Crust:
   • Crush gingersnap cookies into fine crumbs (about 2 cups/200g) using a food processor or place them in a zip-top bag and smash with a rolling pin.
   • Mix crumbs with 1/3 cup (75g) melted butter, 2 tablespoons (25g) brown sugar, and a pinch of salt in a bowl. Stir until evenly moistened.
   • Press mixture firmly into the bottom of the pan (use the bottom of a glass for an even layer).
   • Bake crust at 350°F (175°C) for 8-10 minutes, just until set. Cool while you prepare filling.
3. Prepare the Cheesecake Filling:
   • In a large bowl, beat 16 oz (450g) softened cream cheese until smooth—about 2 minutes.
   • Add 3/4 cup (150g) sugar and beat again until creamy.
   • Mix in 1 cup (240g) pumpkin puree, 2 eggs, and 1/2 cup (120g) sour cream. Beat until combined, scraping the bowl as needed.
   • Add 2 teaspoons (10ml) vanilla, 1 teaspoon (2g) cinnamon, 1/2 teaspoon (1g) ginger, 1/4 teaspoon (0.5g) nutmeg, 1/8 teaspoon (0.25g) cloves, 1 tablespoon (8g) flour, and a pinch of salt. Beat until just combined (don’t overmix—prevents cracks).
   • Check filling texture: it should be glossy and thick, no big lumps. If needed, beat a few seconds more.
4. Assemble and Bake:
   • Pour filling over cooled crust, smoothing top with a spatula.
   • Bake at 350°F (175°C) for 45-55 minutes. Center should be slightly wobbly; edges set. If top browns too quickly, cover loosely with foil.
   • Troubleshooting: If you see cracks, don’t panic—cover with whipped cream or chill overnight and they’ll mostly disappear!
5. Cool and Chill:
   • Remove from oven and cool in pan 1 hour. Run a thin knife around edge to loosen.
   • Cover and chill in refrigerator at least 4 hours (overnight is best for flavor).
6. Serve:
   • Release springform and transfer cheesecake to serving plate.
   • Top with whipped cream, candied ginger, or extra gingersnap crumbs if desired.

Personal tip: Set a timer for each step and don’t rush the chilling—it’s the secret to that creamy texture. If your crust seems crumbly, add a bit more melted butter. If your cheesecake cracks, just call it “rustic” and pile on the toppings—no one minds!

Cooking Tips & Techniques

Let’s be honest—cheesecake can be intimidating, but I’ve learned a few tricks over the years making this creamy pumpkin cheesecake with gingersnap crust.

• Room Temperature Ingredients: Always soften cream cheese and bring eggs to room temp. Cold ingredients lead to lumps!
• Don’t Overmix: Once the eggs are in, mix gently. Overmixing whips in air, which can cause cracks and weird texture.
• Crust Tips: Press the gingersnap mixture firmly. If it’s too dry, add a splash more melted butter. If it sticks to your fingers, use wax paper to press it down.
• Baking Without a Water Bath: I skip the water bath for convenience, but if you’re nervous about cracks, place a pan of hot water on the rack below your cheesecake.
• Troubleshooting Texture: If the filling is grainy, your cream cheese wasn’t soft enough—let it sit out longer next time. If it’s loose after chilling, your oven may run cool; bake 5 minutes longer next time.
• Chilling Time: Don’t shortcut chilling! Overnight is best for flavor and texture. If you’re impatient (I get it), chill at least 4 hours.
• Personal Failures: I’ve rushed the crust before—ended up with soggy bottom! Now I always pre-bake for 10 minutes. Once, I forgot the flour and the cheesecake wouldn’t slice cleanly—learned my lesson!
• Multitasking: While the crust is baking, prep your filling ingredients. It’s a time-saver and keeps things moving.
• Consistency: Stick to block cream cheese and measure your pumpkin puree. Canned pumpkin can vary in moisture—if yours seems loose, blot with a paper towel before using.

Honestly, the best results come from not rushing. Let the cheesecake cool slowly, and don’t stress about little imperfections—they’re part of homemade charm!

Variations & Adaptations

This creamy pumpkin cheesecake with gingersnap crust is easy to tweak for different diets, seasons, and taste preferences. Here are some fun ways to make it your own:

• Gluten-Free: Use gluten-free gingersnap cookies for the crust. I’ve tried Mi-Del brand and it works beautifully—texture’s the same!
• Dairy-Free: Swap in vegan cream cheese and plant-based sour cream. Use coconut oil for the crust. The flavor is slightly different, but still deliciously creamy.
• Seasonal Twists: Try sweet potato or butternut squash puree instead of pumpkin. In spring, swap the spices for lemon zest and make a citrus cheesecake (surprisingly refreshing).
• Flavor Boosts: Add a tablespoon of bourbon or dark rum to the filling for extra warmth. Stir in mini chocolate chips for a kid-friendly version.
• Cooking Methods: For a lighter version, make individual cheesecakes in muffin tins—bake for 20-25 minutes. Or, use a pie dish for a rustic, slice-and-serve dessert.
• Allergen Substitutions: If you can’t do eggs, try a flaxseed egg (1 tablespoon ground flaxseed + 3 tablespoons water, mixed and rested). It’s not quite the same, but works in a pinch.
• Personal Favorite: I once added a swirl of caramel sauce before baking—oh my goodness, next-level flavor! Highly recommend for a holiday twist.

Honestly, this recipe is a canvas. Change it up and let your tastebuds lead the way—there’s no wrong turn with creamy pumpkin cheesecake and a spicy gingersnap crust!

Serving & Storage Suggestions

For the best experience, serve your creamy pumpkin cheesecake with gingersnap crust chilled, straight from the fridge. I love slicing generous wedges and topping each with a dollop of whipped cream and a sprinkle of extra gingersnap crumbs (makes it feel fancy!).

If you’re serving at a party, arrange slices on a platter with a few candied ginger pieces for color. Pair with hot coffee, chai, or even mulled cider for a cozy dessert spread. For Thanksgiving, it’s a perfect match for roast turkey or ham—balances out the savory flavors.

To store, cover leftovers tightly and refrigerate up to 5 days. For longer storage, wrap slices individually in plastic and freeze for up to 2 months. Thaw overnight in the fridge before serving. If you’re reheating, pop a slice in the microwave for 10 seconds—just enough to take the chill off, but not melt the topping.

Over time, the flavors deepen and the crust softens a bit—honestly, I think it’s even better on day two. If you’re planning ahead, make the cheesecake a day before your event for maximum flavor and minimum stress!

Nutritional Information & Benefits

Each slice of creamy pumpkin cheesecake with gingersnap crust (1/12th of the cake) packs about 350 calories, 24g fat, 30g carbs, and 7g protein. It’s definitely a treat, but pumpkin brings vitamin A, fiber, and antioxidants to the table.

Cream cheese and eggs provide protein and calcium, and the spices bring anti-inflammatory benefits (especially cinnamon and ginger). If you use gluten-free or dairy-free swaps, it’s easy to adapt for dietary needs. Just watch for allergens: dairy, eggs, and wheat (in gingersnaps) are present in the standard recipe.

I love that this dessert feels indulgent but has some real nutrition from the pumpkin. For me, it’s a feel-good way to celebrate—just balance with a few veggies at dinner and enjoy every bite!

Conclusion

If you’re on the hunt for a show-stopping Thanksgiving dessert, this creamy pumpkin cheesecake with gingersnap crust is honestly worth every minute. It’s easy to customize, delivers that nostalgic comfort we all crave, and always gets rave reviews from family and friends (even the picky ones!).

Don’t be afraid to tweak the spices or swap the crust for your favorites—this recipe is forgiving and fun to play with. I love it because it brings everyone together, sparks memories, and never lasts long on the dessert table.

If you try this recipe, let me know in the comments! Share your twists, tag me on Pinterest, or send your prettiest cheesecake photos. Here’s to a delicious holiday, warm kitchens, and desserts that feel like hugs. You’ve got this!

FAQs

Can I make creamy pumpkin cheesecake with gingersnap crust ahead of time?

Yes! It actually tastes better after chilling overnight, so making it a day ahead is perfect for busy holidays.

Can I use homemade pumpkin puree?

Absolutely. Just make sure it’s well-drained and smooth—excess moisture can affect the cheesecake’s texture.

What if I don’t have a springform pan?

No problem! Use a deep cake pan lined with parchment for easy removal. Just be gentle when releasing the cheesecake.

How do I prevent cracks in my cheesecake?

Don’t overmix the filling, bake at the correct temperature, and cool slowly. If cracks happen, just cover with whipped cream—still delicious!

Can I freeze leftover cheesecake?

Yes, wrap slices tightly and freeze up to 2 months. Thaw in the fridge overnight before serving for best texture.

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