Introduction

Experience the rich, creamy delight of pumpkin cheesecake nestled on a crispy gingersnap crust. This dessert perfectly balances warm spices and smooth texture, making it an irresistible treat for any occasion.

A single slice of cheesecake is placed on a white plate with a blue decorative pattern. The cheesecake has two layers: a thick, smooth beige pumpkin-flavored top layer and a darker brown, firm chocolate crust layer at the bottom. On top of the slice, there is a small dollop of white whipped cream with a round, textured cookie partly standing upright in it. Next to the slice, a silver fork rests on the plate. The plate is on a blue textured cloth, and the background is a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

For the crust:

71 g unsalted butter, melted
227 g gingersnap cookie crumbs
2 tablespoons granulated sugar
1/4 teaspoon salt

For the filling:

900 g cream cheese, at room temperature
500 g granulated sugar
57 g sour cream
425 g pumpkin puree (not pumpkin pie filling)
6 large eggs, at room temperature, lightly beaten
1 tablespoon vanilla extract
1 teaspoon salt
2 1/2 teaspoons ground cinnamon
1 teaspoon ground ginger
1/4 teaspoon ground cloves

Instructions

Step 1: Position a rack in the centre of the oven and preheat to 163°C. Grease a 25 cm springform pan with cooking spray.
Step 2: In a bowl, combine melted butter, gingersnap cookie crumbs, granulated sugar, and salt. Mix until uniformly moistened.
Step 3: Firmly press the crumb mixture into the base and slightly up the sides of the prepared pan. Bake for 10 minutes until golden. Cool on a rack.
Step 4: Wrap the outside of the pan with multiple layers of foil and optionally a slow cooker liner. Place in a large roasting pan.
Step 5: Bring a medium pot of water to a boil for the water bath.
Step 6: In a large mixing bowl, beat cream cheese until smooth. Blend in sugar, scraping down the sides. Incorporate sour cream, then add pumpkin puree, eggs, vanilla, salt, cinnamon, ginger, and cloves. Beat just until combined.
Step 7: Pour the filling over the cooled crust in the springform pan.
Step 8: Place the roasting pan with the springform pan in the oven. Carefully pour boiling water into the roasting pan until it reaches halfway up the side of the springform pan.
Step 9: Bake for approximately 1 hour 45 minutes, or until the edges are set but the centre remains just slightly loose.
Step 10: Turn off oven and open the door briefly to release heat. Leave cheesecake in the oven for 1 additional hour. Remove from water bath and let cool completely on a rack.
Step 11: Run a knife around the cake edge, cover, and refrigerate for at least 8 hours or overnight for optimal texture.
Step 12: Bring cheesecake to room temperature for 30 minutes prior to serving. Release and remove the springform ring. Slice and, if desired, top with whipped cream and toasted chopped pecans.

Tips & Variations

For clean slices, use a hot knife wiped dry between cuts.
You can substitute gingersnap crumbs with graham cracker crumbs mixed with a pinch of ground ginger for a milder crust.
Top with whipped cream and chopped toasted pecans to add extra texture and flavor.

Storage

Store the cheesecake covered in the refrigerator for up to 3 days. For longer storage, freeze individual slices and thaw overnight in the refrigerator before serving. Bring to room temperature for best flavor.

How to Serve

A slice of cheesecake is shown on a white plate with intricate patterns, placed on a light blue cloth. The cheesecake has two clear layers: the bottom is a dark brown crumbly crust, and above it is a thick, smooth pumpkin-colored cheesecake layer. On top of the cheesecake slice, there is a dollop of white whipped cream with a single small cookie placed upright in the center. A silver fork is resting on the right side of the slice. The background surface is a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned pumpkin pie filling instead of pumpkin puree?

It’s best to use pure pumpkin puree, as pie filling contains added spices and sweeteners that may alter the cheesecake’s flavor and texture.

How do I prevent cracks on the cheesecake surface?

Baking the cheesecake in a water bath and allowing it to cool gradually in the oven helps prevent cracks by maintaining even moisture and temperature.

Pumpkin Cheesecake with Gingersnap Crust Recipe

Print Recipe

★★★★★

4.7 from 135 reviews

This Pumpkin Cheesecake with Gingersnap Crust is a luscious autumn dessert featuring a spicy, crunchy gingersnap cookie base topped with a smooth, creamy pumpkin-flavored cheesecake filling. Baked in a water bath for a silky texture, this dessert combines warm spices and seasonal pumpkin for the perfect cozy treat.

Author: Kai
Prep Time: 30 minutes
Cook Time: 1 hour 45 minutes
Total Time: 11 hours 15 minutes
Yield: 12 servings 1x
Category: Dessert
Method: Baking
Cuisine: American

Ingredients

Scale

Crust

71 g unsalted butter, melted
227 g gingersnap cookie crumbs
2 tablespoons granulated sugar
1/4 teaspoon salt

Filling

900 g cream cheese, at room temperature
500 g granulated sugar
57 g sour cream
425 g pumpkin puree (not pumpkin pie filling)
6 large eggs, at room temperature, lightly beaten
1 tablespoon vanilla extract
1 teaspoon salt
2 1/2 teaspoons ground cinnamon
1 teaspoon ground ginger
1/4 teaspoon ground cloves

Instructions

Prepare Oven and Pan: Position a rack in the center of the oven and preheat it to 163°C. Grease a 25 cm springform pan thoroughly with cooking spray to prevent sticking.
Make the Crust: In a bowl, combine the melted butter, gingersnap cookie crumbs, sugar, and salt. Mix well until the mixture is uniformly moistened and clumps together.
Form and Bake Crust: Firmly press the crumb mixture into the base and slightly up the sides of the prepared pan to create an even crust layer. Bake this crust for 10 minutes until golden and crisp. Remove and cool on a wire rack.
Prepare Water Bath Setup: Wrap the outside of the springform pan with multiple layers of aluminum foil to prevent water from leaking in during baking. Optionally line a slow cooker liner inside a large roasting pan for easy cleanup. Bring a medium pot of water to a boil to use for the water bath later.
Make the Filling: In a large mixing bowl, beat the cream cheese until smooth and creamy using an electric mixer. Gradually add sugar while scraping down the bowl sides. Blend in sour cream thoroughly. Then add pumpkin puree, beaten eggs, vanilla extract, salt, cinnamon, ginger, and cloves. Beat just until all ingredients are fully combined and smooth, being careful not to overmix.
Assemble Cheesecake: Pour the prepared pumpkin filling evenly over the cooled gingersnap crust in the springform pan.
Bake in Water Bath: Place the foil-wrapped springform pan into the roasting pan. Carefully pour boiling water into the roasting pan until it reaches halfway up the sides of the springform pan. Bake in the preheated oven for about 1 hour and 45 minutes, or until the edges are set but the center remains slightly loose.
Cool in Oven: After baking time, turn off the oven and slightly open the door to release some heat. Leave the cheesecake inside the oven for an additional hour to gradually cool and set further.
Remove and Chill: Carefully remove the springform pan from the water bath, unwrap the foil, and allow the cheesecake to cool completely on a wire rack. Once cooled, run a knife around the edges, cover it, and refrigerate for at least 8 hours or overnight for optimal texture and flavor development.
Serve: Before serving, bring the cheesecake to room temperature for about 30 minutes. Remove the springform ring, slice, and optionally garnish with whipped cream and toasted chopped pecans for extra flavor and presentation.

Notes

For clean slices, use a hot knife wiped dry between each cut to maintain smooth edges.
Store the cheesecake covered in the refrigerator for up to 3 days to maintain freshness.
For longer storage, freeze individual slices and thaw overnight in the refrigerator before serving.
Be sure to wrap the pan well with foil to prevent water from seeping into the crust during the water bath bake.
Use pumpkin puree, not pumpkin pie filling, for best texture and flavor control.

Keywords: pumpkin cheesecake, gingersnap crust, fall dessert, creamy cheesecake, pumpkin dessert, holiday recipes