Ginger Pumpkin Cheesecake Recipe

Ginger Pumpkin Cheesecake Recipe

Photos of Ginger Pumpkin Cheesecake Recipe

There are so many ways to make cheesecake and this happens to be one of them. Try out this cheesecake with a ginger pumpkin flavor!

Prep: 20 mins
Cook: 1 hr 5 mins
Total: 1 hr 25 mins


  • 8 oz gingersnaps, finely crushed
  • 3 tbsp butter, or margarine, melted
  • 1 tbsp sugar
  • 16 oz cream cheese, softened
  • 3/4 cup light brown sugar, firmly packed
  • 3 large eggs
  • 2 tsp vanilla extract
  • 15 oz pumpkin, canned
  • 1 tbsp flour
  • 2 tsp pumpkin pie spice
  • whipped cream
  • pecan , halves


  1. Preheat oven to 325°F.

  2. Combine gingersnap crumbs, butter and sugar in a food processor.

  3. Press into bottom and sides of a 9-inch springform pan. Bake 15 minutes. Remove from oven and set aside.

  4. Beat cream cheese and brown sugar with electric mixer in a bowl until fluffy. Add eggs, one at a time, beating after each addition. Add next 4 ingredients and beat until smooth. Pour into crust.

  5. Bake 50 minutes or until lightly browned on top and almost set.  Remove from oven and cool completely in pan on wire rack. Cover and refrigerate several hours or overnight.

  6. Run knife around inside edge of pan and release sides. Place on serving plate and garnish with whipped cream and pecan halves.


  • Sugar: 31g
  • :
  • Calcium: 120mg
  • Calories: 483kcal
  • Carbohydrates: 51g
  • Cholesterol: 144mg
  • Fat: 28g
  • Fiber: 1g
  • Iron: 3mg
  • Potassium: 410mg
  • Protein: 8g
  • Saturated Fat: 15g
  • Sodium: 358mg
  • Vitamin A: 5521IU
  • Vitamin C: 5mg
Nutrition Disclaimer
Want to share your experience making this Ginger Pumpkin Cheesecake or have any tips to perfect the recipe? Join the discussion in the Baking and Desserts forum!

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