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Creamy Pumpkin Cheesecake Recipe with Spicy Gingersnap Crust

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A cozy and creamy pumpkin cheesecake with a crunchy, spicy gingersnap crust, perfect for fall occasions and holiday gatherings.

Ingredients

Scale
  • 1 ½ cups gingersnap cookies, finely crushed
  • 5 tablespoons unsalted butter, melted
  • 2 tablespoons granulated sugar
  • 24 ounces (680g) cream cheese, softened
  • 1 cup (240ml) canned pumpkin puree
  • ¾ cup (150g) granulated sugar
  • ½ cup (120ml) sour cream
  • 3 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon ground cloves
  • Pinch of salt

Instructions

  1. Preheat the oven to 350°F (175°C). Lightly grease your 9-inch springform pan or line it with parchment paper for easy release.
  2. Place the gingersnap cookies in a food processor and pulse until finely crushed. If you don’t have a processor, put cookies in a sealed plastic bag and crush with a rolling pin.
  3. Transfer cookie crumbs to a mixing bowl. Add melted butter and sugar, stirring until the mixture resembles wet sand.
  4. Press the crust mixture firmly and evenly into the bottom (and slightly up the sides) of the prepared pan. Use the bottom of a glass to pack it down tightly. Bake for 10 minutes, then remove from oven and let cool slightly.
  5. In a large bowl, beat softened cream cheese with an electric mixer on medium speed until smooth and creamy, about 2-3 minutes.
  6. Add granulated sugar and continue beating until combined.
  7. Mix in pumpkin puree, sour cream, vanilla extract, and spices (cinnamon, ginger, nutmeg, cloves), beating on low speed until well incorporated.
  8. Add eggs one at a time, mixing on low speed after each addition just until combined.
  9. Pour the cheesecake filling over the cooled crust, smoothing the top with a spatula.
  10. Bake at 350°F (175°C) for 55-65 minutes or until the edges are set but the center still jiggles slightly when shaken.
  11. Turn off the oven and leave the cheesecake inside with the door slightly ajar for 1 hour.
  12. Remove cheesecake from oven and cool completely on a wire rack.
  13. Refrigerate for at least 4 hours or overnight to let flavors meld and the texture firm up perfectly.

Notes

Use room temperature ingredients to avoid lumps and cracks. Do not overbeat eggs to prevent cracks. Pre-bake the crust to keep it crispy. Cooling the cheesecake gradually in the oven with the door ajar helps prevent cracks. For dairy-free, substitute cream cheese and sour cream with vegan alternatives. Gluten-free options include gluten-free gingersnap cookies or nut-based crusts.

Nutrition

Keywords: pumpkin cheesecake, gingersnap crust, fall dessert, creamy cheesecake, spicy crust, holiday dessert, easy pumpkin recipe

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