Pumpkin Cheesecake with Gingersnap Crust

Table of Contents

1. Pumpkin Cheesecake with Gingersnap Crust Ingredients
2. Substitutions and Additions
3. How to Make Pumpkin Cheesecake with Gingersnap Crust
4. How to Serve Pumpkin Cheesecake with Gingersnap Crust
5. Storage
6. FREQUENTLY ASKED QUESTIONS
7. MORE RECIPES YOU’LL LOVE
8. JUMP TO RECIPE

Pumpkin cheesecake with gingersnap cookie crust is the ultimate autumn cheesecake! With the perfect combination of rich cream cheese and spicy pumpkin flavors, this pumpkin cheesecake recipe is the best pumpkin dessert for get-togethers with friends and family. 

Cheesecake fans, looking for more creamy desserts? Caramel Apple Cheesecake, Rolo Cheesecake, and Pecan Pie Cheesecake are three more of our favorite cheesecake recipes. 

Pumpkin Cheesecake with Gingersnap Crust Ingredients

You will need:

• 32 gingersnap cookies finely crushed into crumbs
• 1 ¾ cup sugar divided
• ½ cup butter softened
• ¼ cup butter melted
• 3 8-oz packaged cream cheese softened
• 1 15-oz can pumpkin puree
• ¼ cup all-purpose flour
• 1 tbsp cornstarch
• 1 tbsp pumpkin pie spice
• 4 large eggs slightly beaten
• ½ cup heavy cream
• 1 tsp vanilla extract

Substitutions and Additions

Whipped Topping: A dollop of whipped cream or thawed whipped topping is the perfect completion to this homemade cheesecake. 

Chocolate or Caramel Syrup: You simply can’t go wrong by drizzling a bit of chocolate or caramel syrup over the top of a piece of pumpkin cheesecake. 

Toasted Pecans: Toasted pecans are great for adding a bit of crunch to the top of your cheesecake. To make, simply bake a ½ cup of pecans in a shallow pan at 350 degrees for 5 to 10 minutes, or cook them in a skillet over low heat until they are lightly browned.

How to Make Pumpkin Cheesecake with Gingersnap Crust

STEP ONE: Preheat oven to 325 degrees.

STEP TWO: Using 2 layers of heavy-duty aluminum foil, wrap only the outside of a 10-inch springform pan. This will offer an extra layer of protection for the cheesecake in the water bath.

STEP THREE: Fill a 4 ½ to 5-quart roasting pan ½ way with water. A water bath is necessary to provide the moisture a cheesecake needs to keep from cracking.

STEP FOUR: Lightly spray the springform pan with nonstick spray.

STEP FIVE: In a small bowl, combine the gingersnap cookie crumbs, ¼ cup sugar, and ¼ cup melted butter.

STEP SIX: Press the cookie crumb mixture into the bottom and half way up the sides of the springform pan. Set aside.

STEP SEVEN: In a medium-sized mixing bowl or using a stand mixer combine the softened cream cheese, softened butter, and remaining sugar. Mix for 1 to 1 ½ minutes only. Too much air will also cause the cheesecake to crack.

STEP EIGHT: Blend in the canned pumpkin puree, heavy cream, flour, cornstarch, pumpkin pie spice, and vanilla. Mix just until well blended.

STEP NINE: Using a wooden spoon, not the mixer, carefully fold in the slightly beaten eggs just until there is no yellow visible. Again, creating too much air in the batter will cause cracking.

STEP TEN: Carefully pour the batter into the prepared springform pan. Then carefully place the springform pan into the water bath/roasting pan.

STEP ELEVEN: Place the roasting pan/cheesecake onto the center baking rack.

STEP TWELVE: Bake cheesecake for 1 hour.

STEP THIRTEEN: After baking, turn the oven off and do not open or remove the cheesecake from the oven. Allow the cheesecake to remain in the oven and finish baking for another 30 minutes.

STEP FOURTEEN: Remove the cheesecake from the oven. Discard the water from the roasting pan.

STEP FIFTEEN: Allow the cheesecake to rest for 5 to 10 minutes. Using a sharp knife, run the blade carefully along the edge of the springform pan to help ensure the sides of the cheesecake do not stick to the walls of the springform pan. Do not loosen the sides of the pan.

STEP SIXTEEN: Let the cheesecake rest in the springform pan for a further 1 hour. This helps encourage the cheesecake to relax while cooling without cracking.

STEP SEVENTEEN: Place the cheesecake in the refrigerator to chill completely before serving.

How to Serve Pumpkin Cheesecake with Gingersnap Crust

This incredibly rich and decadent cheesecake will make an impressive centerpiece when entertaining guests. With its velvety texture and crunchy delicious gingersnap crust that perfectly compliments the pumpkin spice flavors, this pumpkin cheesecake is everything you want. Serve it topped with a spoonful of whipped cream and with a warm mug of pumpkin spice latte to drink. 

Storage

IN THE FRIDGE: Leftover cheesecake should be stored in an airtight container in the fridge. It will last up to 5 days this way. 

IN THE FREEZER: Cheesecake is one of the easiest desserts to freeze for later. I like to cut mine into pieces, so I can remove a few at a time. Then, just wrap tightly it in plastic and foil and place it in the freezer for 1 to 2 months. Let thaw before serving.

Pumpkin cheesecake with gingersnap cookie crust is an irresistible dessert that features creamy pumpkin cheesecake with a gingersnap cookie crust. Delicious any time you get the craving for something sweet, this pumpkin cheesecake is a scrumptious dessert for a special occasion or just a relaxing weekend at home. 

FREQUENTLY ASKED QUESTIONS

Can I freeze this pumpkin cheesecake? 

Yes! Cheesecake is one of the easiest desserts to freeze for later. You can even slice it first so you can that the pieces one at a time. 

What if I don’t have gingersnap cookies? 

If you don’t have gingersnaps, you could use graham crackers instead. If you use graham crackers we recommend adding in ½ tsp ground cinnamon and ½ tsp ground ginger to give them some of the same spice flavor. 

How do you prevent your cheesecake from cracking? 

To prevent your cheesecake from cracking, don’t overmix your batter, as it will cause bubbles that will burst during baking, potentially causing cracks on top. Also, don’t overbake your cheesecake. once your cheesecake is finished baking, let it sit cooling in the oven for an hour as this also helps prevent cracking on the top.

MORE RECIPES YOU’LL LOVE

• No Bake Pumpkin Cheesecake Balls
• Banana Cream Cheesecake
• Pumpkin Cheesecake Bars
• No Bake Black Forest Cheesecake