Pumpkin Cheesecake with a Gingersnap Crust is fall in every bite! The creamy pumpkin filling pairs perfectly with the spicy, crunchy gingersnap base—it's like your favorite autumn flavors all wrapped up in one delicious dessert.
Pumpkin cheesecake with a gingersnap crust is my ultimate fall indulgence! The warm spices from the gingersnap base add a perfect crunch to the creamy pumpkin filling. It's the kind of dessert that makes me excited for sweater weather and cozy nights. Every slice feels like a little autumn celebration!
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Try some of our other favorite desserts: Chocolate Kahlua Trifle Cake, Strawberry Banana Cheesecake Salad, Banana Split Cake without Cream Cheese, or Frozen Peanut Butter Pie.
Ingredients for Baked Pumpkin Cheesecake
- gingersnap cookies
- brown sugar
- butter
- flour
- cream cheese
- sour cream
- whole eggs
- brown sugar
- pumpkin puree
- flour
- pumpkin pie spice
- vanilla extract
FAQs
Yes! Pumpkin cheesecake is actually better when made ahead. It needs time to set in the fridge, so making it a day or two in advance is a great idea.
To avoid cracks, make sure to bake the cheesecake in a water bath and avoid overmixing the batter. Let it cool gradually and don't open the oven door too often while baking.
Definitely! If gingersnaps aren't your thing, you can use a graham cracker crust or even crushed pecan sandies for a nutty twist.
Yes, you can freeze it! Wrap it tightly in plastic wrap and aluminum foil, and it'll keep in the freezer for up to 2 months. Thaw it in the fridge overnight before serving.
Whipped cream is a classic, but you can also drizzle caramel sauce, sprinkle candied pecans, or add a dusting of cinnamon for extra flair.
A deep pie dish or a cake pan can work in a pinch, but you'll need to be extra careful when removing the cheesecake. Line the pan with parchment paper for easier removal.
Top Tips
- Room temperature ingredients: Ensure your cream cheese, eggs, and sour cream are at room temperature before mixing. This helps create a smoother batter and prevents lumps.
- Get that crust just right: When making the gingersnap crust, make sure to finely crush the cookies for a solid base. Press the mixture firmly into the pan to prevent it from crumbling when you slice the cheesecake.
- Use a water bath: Baking your cheesecake in a water bath (or bain-marie) helps it bake evenly and reduces the risk of cracks. Just wrap the bottom of your springform pan in foil to prevent any water from seeping in.
- Avoid opening the oven door: Keep that oven door closed while baking to maintain a steady temperature. Sudden temperature changes can cause the cheesecake to crack.
- Let it cool gradually: Once the cheesecake is done baking, turn off the oven and crack the door open. Let it cool in the oven for about an hour before transferring it to the fridge. This gradual cooling helps prevent cracks.
- Slice with a hot knife: To get clean slices, dip your knife in hot water, wipe it dry, and slice. Repeat this between cuts for picture-perfect servings.
- Store covered in the refrigerator for 4-5 days.
How to make Pumpkin Cheesecake
- Preheat your oven to 350°F (175°C). Grease inside a 9 or 10-inch springform pan and cover the outside with aluminum foil to prevent leaks during the water bath.
- Pulse gingersnap cookies, flour, and sugar in a food processor. Pour in the melted butter and mix until the crumbs are evenly moistened. Press the mixture firmly into the bottom of the springform pan, creating an even layer. Bake the crust for 12 minutes, then set aside to cool. Reduce the oven temperature to 300°F.
- In a large bowl or stand mixer, beat the cream cheese and brown sugar together until smooth and creamy. Add pumpkin puree, pumpkin pie spice, and flour. Mixing until well combined. Beat in the eggs one at a time, mixing on low speed after each addition to avoid overmixing. Stir in the vanilla extract and sour cream until just combined.
- Pour the cheesecake filling over the cooled gingersnap crust, smoothing the top with a spatula. Place the aluminum wrapped springform pan into a larger baking pan. Fill the larger pan with hot water until it reaches halfway up the sides of the springform pan, creating a water bath. Bake for 60-70 minutes, or until the center is almost set but still slightly jiggly.
- Turn off the oven and crack the door open slightly. Let the cheesecake cool in the oven for 1 hour. Remove the cheesecake from the water bath, then cool at least 1 hour on a wire rack. Refrigerate for at least 4 hours or, ideally, overnight.
- Run a knife around the edge of the cheesecake before removing the sides of the springform pan. Slice and enjoy!
Pumpkin Cheesecake with Gingersnap Crust
Ingredients
Gingersnap Cookie Crust
- 12 oz gingersnap cookies
- 2 tablespoon all purpose flour
- 2 tablespoon brown sugar
- ¼ cup butter, melted
Pumpkin Cheesecake
- 24 oz cream cheese, softened
- 1 ½ cups brown sugar, packed
- 4 large eggs, room temperature
- 15 oz pumpkin puree
- 2 teaspoon pumpkin pie spice
- 2 tablespoon all purpose flour
- 1 tablespoon vanilla extract
- ¼ cup sour cream
Instructions
- Preheat your oven to 350°F (175°C). Grease inside a 9 or 10-inch springform pan and cover the outside with aluminum foil to prevent leaks during the water bath.
- Pulse gingersnap cookies, flour, and sugar in a food processor. Pour in the melted butter and mix until the crumbs are evenly moistened.
- Press the mixture firmly into the bottom of the springform pan, creating an even layer. Bake the crust for 12 minutes, then set aside to cool.
- Reduce the oven temperature to 300°F.
- In a large bowl or stand mixer, beat the cream cheese and brown sugar together until smooth and creamy.
- Add the pumpkin puree, pumpkin pie spice, and flour. Mixing until well combined.
- Beat in the eggs one at a time, mixing on low speed after each addition to avoid overmixing.
- Stir in the vanilla extract and sour cream until just combined.
- Pour the cheesecake filling over the cooled gingersnap crust, smoothing the top with a spatula.
- Place the aluminum wrapped springform pan into a larger baking pan. Fill the larger pan with hot water until it reaches halfway up the sides of the springform pan, creating a water bath.
- Bake for 60-70 minutes, or until the center is almost set but still slightly jiggly.
- Turn off the oven and crack the door open slightly. Let the cheesecake cool in the oven for 1 hour.
- Remove the cheesecake from the water bath, then cool at least 1 hour on a wire rack. Refrigerate for at least 4 hours or, ideally, overnight.
- Run a knife around the edge of the cheesecake before removing the sides of the springform pan. Slice and enjoy!
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