Print

Creamy Pumpkin Cheesecake with Gingersnap Crust

creamy pumpkin cheesecake - featured image
Print Recipe

This creamy pumpkin cheesecake features a velvety pumpkin filling and a spicy gingersnap crust, making it an easy, crowd-pleasing Thanksgiving dessert. It’s rich, comforting, and perfect for holiday gatherings or any cozy fall occasion.

Ingredients

Scale
  • 2 cups gingersnap cookies, finely crushed (about 200g)
  • 1/3 cup unsalted butter, melted (75g)
  • 2 tablespoons brown sugar (25g)
  • Pinch of salt
  • 16 oz cream cheese, softened (full-fat recommended)
  • 1 cup pumpkin puree (not pumpkin pie filling)
  • 3/4 cup granulated sugar (or 2/3 cup for less sweet)
  • 2 large eggs, room temperature
  • 1/2 cup sour cream
  • 2 teaspoons vanilla extract
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/8 teaspoon ground cloves (optional)
  • 1 tablespoon all-purpose flour
  • Pinch of salt
  • Whipped cream (for topping, optional)
  • Chopped candied ginger or extra crushed gingersnaps (for garnish, optional)

Instructions

  1. Preheat oven to 350°F (175°C). Lightly grease a 9-inch springform pan with butter or nonstick spray. If your pan leaks, wrap the outside with foil.
  2. Crush gingersnap cookies into fine crumbs using a food processor or by placing them in a zip-top bag and smashing with a rolling pin.
  3. Mix crumbs with melted butter, brown sugar, and a pinch of salt in a bowl. Stir until evenly moistened.
  4. Press mixture firmly into the bottom of the pan. Bake crust for 8-10 minutes, just until set. Cool while you prepare filling.
  5. In a large bowl, beat softened cream cheese until smooth (about 2 minutes).
  6. Add granulated sugar and beat again until creamy.
  7. Mix in pumpkin puree, eggs, and sour cream. Beat until combined, scraping the bowl as needed.
  8. Add vanilla, cinnamon, ginger, nutmeg, cloves, flour, and a pinch of salt. Beat until just combined (do not overmix).
  9. Pour filling over cooled crust, smoothing top with a spatula.
  10. 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.
  11. Remove from oven and cool in pan for 1 hour. Run a thin knife around edge to loosen.
  12. Cover and chill in refrigerator at least 4 hours (overnight is best for flavor).
  13. Release springform and transfer cheesecake to serving plate.
  14. Top with whipped cream, candied ginger, or extra gingersnap crumbs if desired. Slice and serve chilled.

Notes

For best results, use room temperature ingredients and avoid overmixing after adding eggs. Pre-bake the crust to prevent sogginess. Chill the cheesecake overnight for optimal flavor and texture. If cracks appear, cover with whipped cream or toppings. Gluten-free and dairy-free adaptations are possible with ingredient swaps.

Nutrition

Keywords: pumpkin cheesecake, gingersnap crust, Thanksgiving dessert, fall baking, creamy cheesecake, holiday dessert, easy cheesecake, autumn recipes

Find it online: https://wigglebite.com/creamy-pumpkin-cheesecake-recipe-with-gingersnap-crust-easy-thanksgiving-dessert/