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Creamy Pumpkin Pie Cheesecake Recipe with Easy Gingersnap Crust

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A creamy pumpkin pie cheesecake with a spicy, crunchy gingersnap crust that combines warm fall spices with a smooth cheesecake texture. Perfect for cozy gatherings and easy to make with pantry staples.

Ingredients

Scale
  • 1 ½ cups (150g) gingersnap cookies, finely crushed
  • 5 tbsp (70g) unsalted butter, melted
  • 2 tbsp granulated sugar
  • 24 oz (680g) cream cheese, softened
  • 1 cup (240g) pumpkin puree
  • ¾ cup (150g) granulated sugar
  • 3 large eggs
  • 1 tsp vanilla extract
  • 1 tsp ground cinnamon
  • ½ tsp ground ginger
  • ¼ tsp ground nutmeg
  • ¼ tsp ground cloves
  • 2 tbsp all-purpose flour
  • ½ cup (120ml) sour cream
  • Optional toppings: whipped cream, crystallized ginger pieces, or a sprinkle of ground cinnamon

Instructions

  1. Preheat oven to 350°F (175°C). Lightly grease a 9-inch springform pan.
  2. Crush gingersnap cookies until fine crumbs form (about 2 cups crushed). In a bowl, combine crumbs, melted butter, and sugar. Mix well.
  3. Press the gingersnap mixture evenly into the bottom of the springform pan. Bake for 10 minutes. Remove and cool slightly.
  4. In a large bowl, beat softened cream cheese on medium speed for 2-3 minutes until smooth.
  5. Gradually add sugar while beating. Add pumpkin puree and mix until combined.
  6. Add cinnamon, ginger, nutmeg, and cloves. Mix gently to distribute spices evenly.
  7. Add eggs one at a time, mixing on low speed after each addition.
  8. Add flour and mix to help set the cheesecake.
  9. Stir in vanilla extract and sour cream. Mix just until smooth, avoiding overbeating.
  10. Pour batter over pre-baked crust and smooth the surface with a spatula.
  11. Bake at 350°F (175°C) for 50-60 minutes until edges are set but center jiggles slightly.
  12. Turn off oven, crack door open, and let cheesecake cool in oven for 1 hour.
  13. Remove from oven, loosen edges with a knife, and refrigerate for at least 4 hours or overnight.
  14. Release springform, slice with a warm knife, and serve with optional toppings.

Notes

Use room temperature cream cheese and eggs to avoid lumps. Do not overmix after adding eggs to prevent cracks. Slow cooling in the oven helps prevent cracks on top. Chilling overnight improves flavor and texture. For gluten-free, use gluten-free gingersnap cookies. For dairy-free, substitute cream cheese and sour cream with dairy-free alternatives.

Nutrition

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

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