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Best Pumpkin Cheesecake with Gingersnap Crust (Easy Recipe)

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This pumpkin cheesecake features a spicy gingersnap crust and a silky, creamy filling. It’s a crowd-pleasing dessert that can be made ahead, requires no water bath, and uses simple ingredients.

Ingredients

Scale
  • 2 cups (about 8 oz) gingersnap cookies, finely crushed
  • 1/4 cup (50g) granulated sugar
  • 6 tablespoons (85g) unsalted butter, melted
  • 1/4 teaspoon salt
  • 24 oz (680g) cream cheese, softened to room temperature
  • 1 cup (200g) granulated sugar
  • 1/2 cup (110g) packed light brown sugar
  • 1 cup (245g) pumpkin puree
  • 3 large eggs, room temperature
  • 1/4 cup (60g) sour cream, room temperature
  • 2 teaspoons vanilla extract
  • 1 tablespoon pumpkin pie spice
  • 1/2 teaspoon salt
  • 1 cup (240ml) heavy cream
  • 2 tablespoons powdered sugar
  • 1/2 teaspoon vanilla extract
  • Crushed gingersnaps or candied pecans for garnish

Instructions

  1. Preheat your oven to 350°F (175°C). Position a rack in the middle of the oven. Lightly grease your springform pan with butter or non-stick spray.
  2. Make the crust: In a food processor, pulse the gingersnap cookies until they become fine crumbs. Transfer to a medium bowl, then add the sugar and salt. Pour in the melted butter and stir with a fork until the mixture looks like wet sand and holds together when squeezed.
  3. Press the crust into the pan: Dump the crumb mixture into your prepared springform pan. Use the bottom of a flat measuring cup or a glass to press it firmly and evenly into the bottom and about 1 inch up the sides. Bake for 10 minutes, then set aside to cool while you make the filling. Leave the oven on.
  4. Beat the cream cheese: In a large bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and creamy, about 2 minutes. Scrape down the sides and bottom of the bowl with a spatula.
  5. Add the sugars: Add the granulated sugar and brown sugar, then beat on medium speed for another 2 minutes until light and fluffy. Scrape the bowl again.
  6. Mix in the pumpkin and wet ingredients: Add the pumpkin puree, sour cream, and vanilla extract. Beat on low speed until just combined.
  7. Add the eggs one at a time: Crack each egg into a small bowl first, then add it to the batter. Beat on low speed just until the yolk disappears. Scrape the bowl after each addition.
  8. Add the spices and salt: Sprinkle the pumpkin pie spice and salt over the batter, then mix on low for about 15 seconds until evenly distributed. Give it one final scrape.
  9. Pour the filling into the crust: Gently pour the cheesecake filling over the cooled crust. Use a spatula to spread it evenly. Tap the pan on the counter a few times to release any air bubbles.
  10. Bake low and slow: Place the springform pan on a baking sheet and bake at 350°F (175°C) for 15 minutes. Then, without opening the oven door, reduce the temperature to 325°F (163°C) and bake for another 45-55 minutes. The cheesecake is done when the edges are set and slightly puffed, but the center still jiggles like Jell-O when you gently shake the pan.
  11. Cool gradually: Turn off the oven, crack the door open, and let the cheesecake sit inside for 1 hour. Then, remove it from the oven and run a thin knife around the edge of the pan to loosen the cheesecake. Let it cool completely on a wire rack, about 2 hours.
  12. Chill overnight: Cover the pan tightly with plastic wrap and refrigerate for at least 6 hours, but preferably overnight.
  13. Serve and enjoy: When ready to serve, remove the sides of the springform pan. Slice with a sharp knife dipped in hot water and wiped dry between cuts. Add a dollop of whipped cream and a sprinkle of crushed gingersnaps.

Notes

Room temperature ingredients are crucial for a smooth filling. Do not overmix once eggs are added. The jiggle test is the best way to check doneness. Chill overnight for best texture and flavor.

Nutrition

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

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