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Creamy Pumpkin Pie Cheesecake Recipe with Easy Gingersnap Crust

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Velvety pumpkin pie cheesecake filling melts into a buttery, crumbly gingersnap crust, delivering a smooth, creamy texture with a spicy, crisp base. This dessert balances flavor and texture perfectly for a cozy fall treat.

Ingredients

Scale
  • 1 ½ cups gingersnap cookies, finely crushed
  • 6 tablespoons unsalted butter, melted
  • 2 tablespoons granulated sugar
  • 16 ounces cream cheese, softened
  • ¾ cup granulated sugar
  • ¼ cup packed brown sugar
  • 3 large eggs, room temperature
  • 1 cup pure pumpkin puree
  • ½ cup sour cream
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground nutmeg
  • ⅛ teaspoon ground cloves
  • ¼ teaspoon salt

Instructions

  1. Preheat oven to 350°F (175°C). Crush 1 ½ cups gingersnap cookies finely using a food processor or zip-top bag and rolling pin.
  2. In a medium bowl, combine crushed gingersnaps, 2 tablespoons granulated sugar, and 6 tablespoons melted unsalted butter. Stir until evenly moistened and crumbly.
  3. Press the crumb mixture firmly and evenly into the bottom of a 9-inch springform pan. Bake for 8–10 minutes until set and fragrant. Remove and let cool slightly.
  4. In a large bowl, beat 16 ounces softened cream cheese with ¾ cup granulated sugar and ¼ cup packed brown sugar until smooth and creamy. Scrape down sides.
  5. Add 3 large eggs one at a time, mixing well after each addition.
  6. Mix in 1 cup pumpkin puree, ½ cup sour cream, and 1 teaspoon vanilla extract until combined.
  7. Sprinkle in 1 teaspoon cinnamon, ½ teaspoon ground ginger, ¼ teaspoon nutmeg, ⅛ teaspoon cloves, and ¼ teaspoon salt. Mix just until spices are incorporated and batter is smooth.
  8. Pour filling over cooled gingersnap crust and spread evenly. Tap pan gently to release air bubbles.
  9. Place springform pan on a baking sheet and bake at 350°F (175°C) for 50–60 minutes until edges are set and center jiggles slightly.
  10. Turn off oven and leave cheesecake inside with door slightly ajar for 1 hour to cool gradually.
  11. Remove cheesecake from oven and cool completely on a wire rack. Refrigerate for at least 4 hours or overnight.
  12. Run a thin knife around edges before releasing springform clasp. Slice with a sharp knife dipped in hot water between cuts. Serve chilled or slightly warmed with whipped cream if desired.

Notes

Use room temperature ingredients to avoid lumps. Do not overmix after adding eggs and pumpkin to prevent cracks. Crushing gingersnaps finely is key for a sturdy crust. Press crust firmly to keep it crisp. Water bath is optional but helps prevent cracking. Cool cheesecake gradually by leaving it in the oven with door ajar after baking. Slice with a warm knife dipped in hot water for clean cuts.

Nutrition

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

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