Pumpkin Cheesecake with Gingersnap Crust Recipe

Pumpkin Cheesecake with Gingersnap Crust Recipe

How To Make Pumpkin Cheesecake with Gingersnap Crust

Switch up your usual pumpkin pie for a delectable pumpkin cheesecake! It’s made with a spiced gingersnap crust for a tastier sweet cake.

Preparation: 15 minutes
Cooking: 1 hour 10 minutes
Total: 1 hour 25 minutes



For Crust:

  • 2cupsgingersnap cookie crumbs,finely crushed or chopped
  • 1cuppecans,crushed
  • ¼cupgolden brown sugar,packed
  • ¼cupunsalted butter,(½ stick), melted

For Filling:

  • cupspumpkin,solid pack
  • 3large eggs
  • tspcinnamon
  • ½tspnutmeg
  • ½tspground ginger
  • ½tspsalt
  • ½cuplight brown sugar,firmly packed
  • 8ozcream cheese,(3 packages), softened
  • ½cupgranulated sugar
  • 2tbspheavy cream
  • 1tbspcornstarch
  • 1tspvanilla
  • 1tbspbourbon,optional


  1. Grease a 9-inch springform pan.

  2. Combine the gingersnap crumbs, pecans and sugar in a bowl.

  3. Stir in the melted butter until well combined.

  4. Press the mixture into the bottom about 2-inch inch up the sides of springform pan.

  5. Bake for 10 minutes at 350 degrees F, then remove.

  6. Using an electric mixer, beat the cream cheese and sugar in large bowl for 2 minutes, until light and fluffy.

  7. Beat in the pumpkin, then add the eggs 1 at a time, beating on low speed to incorporate each addition.

  8. Add the cinnamon, nutmeg, ground ginger, salt, cream, cornstarch, vanilla, and bourbon, then beat just enough to blend.

  9. Transfer the filling to the cooled crust.

  10. Bake at 350 degrees F for 50 to 55 minutes until the filling is just set in the center and edges begin to crack.

  11. Turn off the oven, then leave cheesecake in there for another 5 to 10 minutes.

  12. Let cool on the counter for another 10 to 15 minutes, then transfer to a refrigerator for at least 1 hour.

  13. Remove, then run a knife around the sides of the pan to release crust.

  14. Slice, serve, and enjoy!


  • Calories: 439.78kcal
  • Fat: 26.51g
  • Saturated Fat: 9.15g
  • Trans Fat: 0.16g
  • Monounsaturated Fat: 7.91g
  • Polyunsaturated Fat: 2.78g
  • Carbohydrates: 47.71g
  • Fiber: 2.28g
  • Sugar: 32.18g
  • Protein: 5.52g
  • Cholesterol: 80.88mg
  • Sodium: 290.01mg
  • Calcium: 57.31mg
  • Potassium: 218.02mg
  • Iron: 2.58mg
  • Vitamin A: 193.87µg
  • Vitamin C: 1.43mg
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