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Creamy Pumpkin Pie Cheesecake Recipe with Easy Gingersnap Crust

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A luscious pumpkin pie cheesecake with a spicy gingersnap crust that combines nostalgic flavors with a creamy, velvety texture. Perfect for fall and holiday gatherings, this recipe is a crowd-pleaser that’s quick and easy to make.

Ingredients

Scale
  • 1 ½ cups gingersnap cookies, finely crushed
  • 5 tablespoons unsalted butter, melted
  • 2 tablespoons granulated sugar
  • 24 oz (680 g) cream cheese, softened
  • 1 cup (240 g) pumpkin puree (100% canned pumpkin, not pie filling)
  • ¾ cup (150 g) 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
  • ½ teaspoon salt
  • ½ cup (120 ml) sour cream (or Greek yogurt)
  • Optional: whipped cream or a sprinkle of cinnamon for topping

Instructions

  1. Preheat oven to 325°F (163°C). Lightly grease a 9-inch springform pan and line the bottom with parchment paper.
  2. Crush 1 ½ cups gingersnap cookies finely using a food processor or rolling pin. In a bowl, stir crumbs with 2 tablespoons sugar and 5 tablespoons melted butter until evenly moistened.
  3. Press the crust mixture firmly into the bottom and about 1 inch up the sides of the springform pan. Pack tightly.
  4. Bake the crust for 10 minutes. Remove from oven and let cool slightly.
  5. In a large mixing bowl, beat softened cream cheese with an electric mixer on medium speed until smooth and creamy (2-3 minutes). Scrape down sides.
  6. Add sugar and pumpkin puree to cream cheese and beat until combined and fluffy.
  7. Mix in eggs one at a time, beating just until incorporated after each addition. Use room temperature eggs to avoid lumps.
  8. Stir in vanilla extract, cinnamon, ginger, nutmeg, cloves, salt, and sour cream with a spatula until smooth and slightly thick.
  9. Pour filling over baked crust and smooth the top. Tap pan gently to release air bubbles.
  10. Bake cheesecake at 325°F (163°C) for 55-65 minutes, until edges are set but center jiggles slightly.
  11. Turn off oven, crack door, and let cheesecake cool inside for 1 hour to prevent cracks.
  12. Remove from oven, cool completely on wire rack, then refrigerate at least 4 hours or overnight before serving.

Notes

Use room temperature ingredients to avoid lumps and cracks. Avoid overmixing after adding eggs. Wrapping the pan in foil and baking in a water bath helps prevent cracks but is optional. Cool cheesecake slowly inside the oven before refrigerating. For gluten-free, substitute gingersnap cookies with gluten-free ginger cookies. For dairy-free, use dairy-free cream cheese and coconut oil instead of butter.

Nutrition

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

Find it online: https://forkmila.com/creamy-pumpkin-pie-cheesecake-recipe-with-easy-gingersnap-crust/