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Creamy Pumpkin Cheesecake with Gingersnap Crust

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This creamy pumpkin cheesecake with a spicy gingersnap crust is the perfect fall dessert. It’s easy to make, uses simple ingredients, and delivers a silky, crack-free texture every time.

Ingredients

Scale
  • 1 ½ cups gingersnap crumbs (about 24–30 cookies, crushed finely)
  • ¼ cup granulated sugar
  • 5 tablespoons unsalted butter, melted
  • Pinch of salt
  • 24 ounces (680g) cream cheese, softened
  • 1 cup (200g) granulated sugar
  • 1 cup (240ml) pumpkin puree (not pumpkin pie filling)
  • 3 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon ground cloves
  • 2 tablespoons all-purpose flour
  • 1 tablespoon heavy cream

Instructions

  1. Preheat oven to 350°F (175°C). Wrap the outside of a 9-inch springform pan with two layers of heavy-duty aluminum foil. Lightly grease the inside of the pan.
  2. In a food processor, pulse gingersnaps into fine crumbs. Transfer to a bowl, add sugar, salt, and melted butter. Stir until mixture resembles wet sand. Press firmly into the bottom of the prepared pan. Bake for 10 minutes, then set aside to cool slightly.
  3. In a large bowl, beat softened cream cheese with an electric mixer on medium speed until smooth, about 2 minutes. Add sugar and beat until combined. Add pumpkin puree, vanilla, cinnamon, ginger, nutmeg, and cloves; beat on low until just combined. Add eggs one at a time, beating on low after each. Add flour and heavy cream; mix on low until smooth.
  4. Pour filling over pre-baked crust. Tap pan on counter to release air bubbles. Place springform pan in a large roasting pan. Pour hot water into roasting pan until it reaches halfway up the sides of the springform pan. Bake at 350°F (175°C) for 55-65 minutes, until edges are set but center is slightly jiggly.
  5. Turn off oven and crack the door open. Let cheesecake sit in warm oven for 1 hour. Remove from water bath, take off foil, and cool completely on a wire rack (about 1 hour). Cover with plastic wrap and refrigerate for at least 4 hours, preferably overnight.
  6. To serve, run a knife around the edge of the pan, release the springform clasp, and remove the ring. Slice with a sharp knife, wiping blade clean between cuts.

Notes

Don’t overmix the batter to prevent cracks. Use room temperature ingredients for a smooth batter. The water bath ensures even baking. Let the cheesecake cool slowly in the oven to prevent cracking. For best results, chill overnight.

Nutrition

Keywords: pumpkin cheesecake, gingersnap crust, fall dessert, Thanksgiving dessert, creamy cheesecake, pumpkin dessert

Find it online: https://sunnysavory.com/creamy-pumpkin-cheesecake-with-gingersnap-crust-easy-fall-dessert/