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Pumpkin Cheesecake with a Gingersnap Crust
Array/5
COOK TIME
90 min
TOTAL TIME
2.5 hrs + chill time
SERVINGS
8-10 pieces
This creamy Pumpkin Cheesecake with Gingersnap Crust is the kind of dessert that instantly feels like Fall on a plate. It’s rich and creamy with the right amount of warming spices all sitting on a buttery, crunchy, gingersnap pecan crust. Top with whipped cream and you’ve got the best Thanksgiving dessert!
As much as I love pumpkin pie, I think I can finally admit that I actually like pumpkin cheesecake a lot better. For some reason adding that creamy, tangy, dairy element just makes the pumpkin flavor and warming spices more smooth and enjoyable. The texture is silky and rich, but it somehow feels lighter than pie, and the flavor is perfectly balanced with just enough pumpkin to taste like fall without overwhelming everything else. Basically, you get that cozy spice, creamy cheesecake, and that subtle pumpkin sweetness all working together in the best way.
And what makes THIS pumpkin cheesecake recipe stand out is definitely the crust. Instead of the usual graham crackers, this one starts with crushed gingersnap cookies, which bring a warm spice and deep molasses flavor. I mix in chopped pecans for a nutty crunch and a hint of earthiness, plus a little brown sugar for sweetness. Melted butter pulls it all together and bakes into a crust that’s crisp at the edges but still tender at the same time. Every bite gives you that contrast of creamy, tangy cheesecake and crunchy, spiced crust.
This is the kind of dessert that feels great on a Thanksgiving table, but it’s just as perfect for a fall dinner or an afternoon dessert. The flavors are classic enough, but that gingersnap crust gives it a little twist that makes people take notice that this isn’t just your average pumpkin cheesecake. Slice it up with a big swirl of whipped cream on top and a sprinkle of cinnamon, and you’ve got an autumn dessert that looks as good as it tastes!
Ingredients You’ll Need
Cream Cheese – Makes the filling smooth, creamy, and decadent with a slightly tangy twist that pairs well with the natural flavors of pumpkin.
Pumpkin Puree – Pure, simple pumpkin for that classic fall flavor. Make sure you grab plain puree, not pumpkin pie filling.
Eggs – The binding power that helps the cheesecake set perfectly. Room-temperature eggs mix in more smoothly.
Sour Cream – Adds a tangy brightness and extra creaminess to the filling. It’s the secret ingredient that makes the cheesecake flavor pop.
Granulated Sugar – Sweetens the filling while letting the pumpkin and spice flavors shine through.
Cinnamon & Nutmeg – The cozy fall combination of spices that bring warmth without overpowering the pumpkin.
Vanilla Extract – Rounds out all the flavors and adds a subtle sweetness.
Whipped Cream – A light and fluffy topping that rounds out all the flavors nicely.
Gingersnap Pecan Crust
Gingersnap Cookies – These give the crust its warm spice and molasses flavor, which pairs so perfectly with pumpkin.
Pecans – Add a nutty texture to the crust. They toast up well while baking without overpowering the flavor.
Brown Sugar – Brings a caramel sweetness to the crust that ties in with the spices. Light or dark both work, but I love the richer flavor of dark brown sugar.
Butter – Holds the crust together while adding that buttery taste. Plus, butter and gingersnaps are just meant to be together.
How To Make Pumpkin Cheesecake
Prepare for baking: Preheat the oven to 350°F and get out a 10-inch springform pan. Have a larger roasting pan or baking dish ready for the water bath.
Make the gingersnap crust: Add gingersnap cookies to a food processor or blender and pulse until you have fine crumbs (a few larger bits for texture are fine). Transfer to a large mixing bowl and stir in chopped pecans, brown sugar, and a pinch of salt. Pour in the melted butter and mix until the crumbs are evenly coated and resemble damp sand.
Press and chill the crust: Pour the crumb mixture into the springform pan. Press it firmly into the bottom and slightly up the sides using the bottom of a measuring cup or glass. Place the pan in the refrigerator for 30 minutes to set.
Mix the filling: In a stand mixer with the paddle attachment (or in a large mixing bowl with a hand mixer), beat the cream cheese on medium speed until completely smooth, about 2 minutes. Scrape down the sides of the bowl as needed. Mix in the pure pumpkin until fully incorporated. Add the eggs one at a time, mixing on low speed after each addition just until combined. Add the sour cream and pure vanilla extract, mixing until smooth and creamy.
Combine sugar and spices: In a small bowl, whisk together the granulated sugar, cinnamon, and nutmeg. With the mixer on low speed, slowly add the sugar-spice mixture to the cheesecake batter. Scrape the sides and bottom of the bowl to make sure everything is evenly combined.
Fill the crust: Remove the crust from the fridge and pour in the cheesecake batter. Smooth the top with a spatula.
Prepare the water bath: Wrap the outside of the springform pan with three layers of heavy-duty aluminum foil, making sure the foil goes up the sides to prevent leaks. Place the pan in the roasting pan and carefully pour boiling water into the roasting pan until it reaches about 1/4 of the way up the sides of the springform pan.
Bake the cheesecake: Place the roasting pan in the oven and bake for 60 minutes without opening the door. Turn off the oven and crack the door slightly, using a wooden spoon to prop it open. Let the cheesecake sit inside for 15 minutes.
Cool completely and chill: Remove the cheesecake from the oven and let it cool on a wire rack for 30 minutes. Cover with plastic wrap and refrigerate for at least 4 hours, or overnight. Remove the cheesecake from the springform pan and slice. Top each slice with whipped cream topping and a sprinkle of cinnamon or crushed gingersnaps.
Expert Tips
Bring everything to room temperature. Cream cheese, eggs, and sour cream blend together more smoothly when they’re not cold.
Pulse, don’t pulverize, the crust. Leaving a few slightly larger gingersnap crumbs gives the crust more texture and crunch once baked.
Toast the pecans first. If you have time, a quick toast in a dry skillet or oven brings out their nutty flavor.
Use heavy-duty foil for the water bath. Thicker foil is less likely to tear and leak, which keeps the crust from getting soggy.
Boil the water in a kettle. Pouring already-hot water into the roasting pan helps the oven temperature stabilize faster and bakes the cheesecake more evenly.
Tap the pan before baking. A gentle tap on the counter releases any large air bubbles that can cause uneven baking or cracks in the cheesecake.
Don’t rush the cooling process. Letting the cheesecake gradually adjust from hot oven to room temperature prevents the top from sinking or cracking.Chill overnight for the best slice. The flavors settle and the texture firms up, making for cleaner cuts.
Warm your knife before slicing. Dip the blade in hot water and wipe it dry between cuts for neat, picture-perfect slices.Serve slightly chilled, not ice cold. Letting the cheesecake sit at room temperature for 15–20 minutes before serving softens the texture.
Ways To Customize
Customize the crust:
Swap gingersnap cookies for cinnamon graham crackers
Use crushed Biscoff cookies
Replace pecans with walnuts or almonds
Add a pinch of ground ginger or cloves to the crust mixture
Stir in finely grated orange zest
Combine half gingersnaps and half chocolate wafers
Customize the filling:
Add a swirl of caramel sauce before baking
Fold in mini chocolate chips
Replace part of the sugar with maple syrup
Mix in ground ginger or allspice
Top with a cream cheese frosting layer
Garnish with candied pecans or walnuts
Drizzle with chocolate ganache, salted caramel, or maple glaze
Storing & Freezing
Storing: Store leftover pumpkin cheesecake covered in the refrigerator for up to 5 days. Keep it in the springform pan wrapped in plastic wrap or transfer slices to an airtight container to prevent it from drying out and absorbing other fridge odors. For the best texture and flavor, let slices sit at room temperature for 15–20 minutes before serving.
Freezing: Wrap the whole cheesecake or individual slices tightly in plastic wrap, then in foil, and freeze for up to 2 months. Thaw overnight in the refrigerator before serving. The texture of cheesecake will be slightly grainy when thawed, but still delicious.
FAQ
Can I make pumpkin cheesecake without a water bath?
Yes, but the water bath helps prevent cracks and keeps the texture extra creamy. If you skip it, bake at a slightly lower temperature (around 325°F) and place a separate pan of hot water on the rack below the cheesecake to add moisture to the oven.
How do I know when pumpkin cheesecake is done baking?
The edges should look set, but the center should still have a slight wobble when you gently shake the pan. It will firm up as it cools and chills.
Can I use fresh pumpkin instead of canned puree?
Yes, but it needs to be cooked and pureed until completely smooth with no excess water. Canned puree is more consistent, so you may need to strain homemade puree if it’s watery.
How do I keep the crust from getting soggy?
Make sure the crust is packed tightly and chilled before adding the filling, and wrap the pan securely in heavy-duty foil to keep water from the water bath from seeping in.
Why did my cheesecake crack on top?
Cracks can happen if the batter is overmixed, if the oven temperature fluctuates, or if it cools too quickly. They won’t affect the flavor, and you can easily cover them with whipped cream or toppings.
More Fall Pumpkin Recipes
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Pumpkin Cheesecake with a Gingersnap Crust
This Pumpkin Cheesecake is so incredibly smooth and creamy from the amazing Hiland Cream Cheese mixed with the sweet and subtle pumpkin flavor but don’t forget the crunch of the gingersnap cookie crust. All topped with the Hiland smooth and light Whipped Cream Topping.
Ingredients
Crust
12 ounces gingersnap cookies
1/2 cup pecans, finely chopped
6 tablespoons salted butter, melted
2 Tablespoons packed brown sugar
pinch of kosher salt
Filling
3 (8 ounce) packages Hiland Dairy Cream Cheese, room temp
1 (15-ounce) can pumpkin puree
3 large eggs, room temperature
1/4 cup Hiland Dairy sour cream
1 1/2 cups granulated sugar
1 teaspoon ground cinnamon
1 teaspoon pure vanilla extract
1/2 teaspoon ground nutmeg
Hiland Dairy Whipped Cream Topping
Instructions
1. Preheat the oven to 350 degrees. Crust: In a blender or food processor, grind the gingersnaps until fine. Pour into a bowl and stir in the pecans, melted butter, brown sugar and salt. Press into the bottom and sides of a 10-inch springform pan and refrigerate for 30 minutes.
2. Filling: beat the cream cheese in a mixer until smooth, about 2 minutes, scraping the sides as needed. Add the pumpkin and mix again for a minute until combined. Add the eggs 1 at a time, mixing until combined after each addition. Then add the sour cream and vanilla, mix again.
3. In a small bowl, whisk together the sugar, cinnamon and nutmeg. With the mixer on low, add the sugar mixer to the cheesecake batter and mix until just combined. Thoroughly scrape the bowl and mix to get rid of any lumps and bumps. Pour the filling into the pan, smoothing the top
4. Water Bath: Wrap foil around the sides and bottom of the pan. I repeat that 3x. Place the pan in a roasting pan. Pour boiling water into the bottom of the roasting pan about ¼ of the way up the cheesecake pan.
5. Place the entire thing in the oven and bake for 60 minutes. Important not to open the oven door during the baking time. Then turn the oven off and open the oven door just a bit (I use a wooden spoon to prop the door open) and let the cheesecake sit for another 15 minutes in the oven. Remove from the oven and allow it to cool for 30 minutes, then cover it with plastic wrap and put it in the fridge to chill for at least 4 hours or overnight. I know, super high maintenance but SO worth it.
6. Once the cheesecake is set, remove and slice up and serve with the incredibly smooth Hiland Dairy Whipped Cream Topping. So good and perfect partner for this pumpkin cheesecake.
*Store remaining cheesecake in the fridge.
Notes
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