Pumpkin Cheesecake in a Gingersnap Crust Recipe

Looking for something different for the holidays? This pumpkin cheesecake recipe is absolutely phenomenal. If you are not a fan of gingersnaps, substitute it with crushed vanilla wafers in the crust.

How To Make Pumpkin Cheesecake in a Gingersnap Crust

For Crust:

  • 1 ½ cups gingersnaps (crushed )
  • 1/2 cup nuts (finely chopped )
  • 1/4 cup brown sugar
  • 4 tbsp butter (melted)

For Filling:

  • 24 oz cream cheese (three 8 oz packages)
  • 3 large eggs
  • 3/4 cup granulated sugar
  • 1/4 tsp salt
  • 1 tsp vanilla
  • 1 ⅓ cups pumpkin puree
  • 1/4 cup whipping cream (or yogurt)
  • 1/2 tsp allspice
  • 1/2 tbsp cinnamon

Making the crust

  1. Preheat the oven to 350 degrees.

  2. Mix the crushed gingersnaps with the nuts, brown sugar, and melted butter in a 9- or 10-inch springform pan. 

  3. Press the mixture into a crust across the bottom of the pan and up the sides. Put the crust in the refrigerator to set.

Making the filling

  1. Mix the cream cheese, eggs, granulated sugar, salt, and vanilla together with a stand mixer using the whisk attachment.  

  2. Beat until smooth and fluffy, for 6 to 8 minutes. Set about 1 ½ cups of the mixture aside for the topping.

  3. To the remaining filling, add the pumpkin, whipping cream/yogurt, and spices. Beat until well-mixed. Pour the filling into the prepared crust.

  4. Carefully spoon the topping which was set aside over the top of the pumpkin filling.

Baking the pie

  1. Bake for 70 to 80 minutes or until the top starts to brown and the center is just barely jiggly. 

  2. Let the cheesecake cool in the pan on a wire rack for ten minutes. Run a knife around the edge of the pan to loosen.

  3. Remove the ring and let the cheesecake cool completely. Refrigerate for several hours before serving.

How To Make Pumpkin Cheesecake in a Gingersnap Crust

0 from 0 votes
Preparation: 20 mins
Cooking: 1 hr 20 mins
Total: 1 hr 40 mins
Serves:

Ingredients

For Crust:

  • 1 ½ cups gingersnaps crushed
  • 1/2 cup nuts finely chopped
  • 1/4 cup brown sugar
  • 4 tbsp butter melted

For Filling:

  • 24 oz cream cheese three 8 oz packages
  • 3 large eggs
  • 3/4 cup granulated sugar
  • 1/4 tsp salt
  • 1 tsp vanilla
  • 1 ⅓ cups pumpkin puree
  • 1/4 cup whipping cream or yogurt
  • 1/2 tsp allspice
  • 1/2 tbsp cinnamon

Instructions

Making the crust

  1. Preheat the oven to 350 degrees.

  2. Mix the crushed gingersnaps with the nuts, brown sugar, and melted butter in a 9- or 10-inch springform pan. 

  3. Press the mixture into a crust across the bottom of the pan and up the sides. Put the crust in the refrigerator to set.

Making the filling

  1. Mix the cream cheese, eggs, granulated sugar, salt, and vanilla together with a stand mixer using the whisk attachment.  

  2. Beat until smooth and fluffy, for 6 to 8 minutes. Set about 1 ½ cups of the mixture aside for the topping.

  3. To the remaining filling, add the pumpkin, whipping cream/yogurt, and spices. Beat until well-mixed. Pour the filling into the prepared crust.

  4. Carefully spoon the topping which was set aside over the top of the pumpkin filling.

Baking the pie

  1. Bake for 70 to 80 minutes or until the top starts to brown and the center is just barely jiggly. 

  2. Let the cheesecake cool in the pan on a wire rack for ten minutes. Run a knife around the edge of the pan to loosen.

  3. Remove the ring and let the cheesecake cool completely. Refrigerate for several hours before serving.

Nutrition

  • Calcium: 89mg
  • Calories: 458kcal
  • Carbohydrates: 49g
  • Cholesterol: 126mg
  • Fat: 27g
  • Fiber: 3g
  • Iron: 3mg
  • Potassium: 291mg
  • Protein: 7g
  • Saturated Fat: 13g
  • Sodium: 355mg
  • Sugar: 32g
  • Vitamin A: 7124IU
  • Vitamin C: 2mg
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