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Creamy Pumpkin Cheesecake Recipe with Gingersnap Crust

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A rich and smooth pumpkin cheesecake with a spicy, crunchy gingersnap crust, perfect for cozy fall gatherings and holiday desserts.

Ingredients

Scale
  • 1 ½ cups gingersnap cookie crumbs (about 30 cookies, crushed finely)
  • ¼ cup unsalted butter, melted
  • 2 tablespoons granulated sugar (optional)
  • 24 oz (680g) cream cheese, softened (Philadelphia brand recommended)
  • 1 cup canned pumpkin puree (not pumpkin pie filling)
  • ¾ cup granulated sugar
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon ground cloves
  • 2 tablespoons all-purpose flour (or almond flour for gluten-free option)
  • ½ cup sour cream or Greek yogurt

Instructions

  1. Preheat oven to 350°F (175°C). Crush gingersnap cookies finely using a food processor or by pounding in a sealed plastic bag until you have 1 ½ cups of crumbs.
  2. Mix gingersnap crumbs with melted butter and sugar until evenly combined. Press firmly into the bottom of a 9-inch springform pan to create an even layer.
  3. Bake crust for 8-10 minutes, then let cool while preparing the filling.
  4. In a large bowl, beat softened cream cheese with an electric mixer on medium speed until smooth and creamy, about 2-3 minutes.
  5. Add sugar and beat until combined. Mix in canned pumpkin, vanilla extract, and sour cream or Greek yogurt.
  6. Add eggs one at a time, beating just until incorporated after each addition to avoid overmixing.
  7. Gently fold in cinnamon, ginger, nutmeg, cloves, and flour using a rubber spatula until smooth.
  8. Pour filling over cooled crust and smooth the top. Place springform pan on a baking sheet.
  9. Bake at 350°F (175°C) for 50-60 minutes until edges are set but center has a slight jiggle.
  10. Turn off oven, crack door open, and let cheesecake cool inside for 1 hour to prevent cracking.
  11. Remove from oven and cool completely on a wire rack, then refrigerate for at least 4 hours or overnight.
  12. Before serving, run a hot knife around pan edges and slice with a hot, clean knife. Garnish with whipped cream or cinnamon if desired.

Notes

Use room temperature ingredients to avoid lumps and cracks. Do not overmix the batter. Baking the crust before adding filling keeps it crisp. Cooling the cheesecake slowly in the oven with the door cracked helps prevent cracks. Using a water bath is optional but recommended for even baking. Heat knife before slicing for clean cuts.

Nutrition

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

Find it online: https://sparklespoon.com/creamy-pumpkin-cheesecake-recipe-with-gingersnap-crust-easy-and-perfect/