Name: Pumpkin Cheesecake with Gingersnap Crust Recipe
Prep time: 20 min
Cook time: 1 h 30 min
Total time: 1 h 50 min
Cuisine: American
Ingredients: 1 – 12 ounce box gingersnap cookies; ¼ cup granulated sugar; 6 tablespoons unsalted butter, melted; 4 – 8 ounce packages cream cheese, softened; 1 cup packed light brown sugar; ½ cup granulated sugar; ¼ cup heavy whipping cream; 1 – 15 ounce can pumpkin puree; 1 tablespoon vanilla extract; ¼ cup all-purpose flour; 1 tablespoon cinnamon; 1 teaspoon nutmeg; 1 teaspoon ground ginger; ½ teaspoon ground cloves; 4 large eggs; 1 – 8 ounce container Cool Whip

Jump to Recipe·5 from 13 reviews

If you’re craving a dessert that strikes the perfect balance between cozy fall flavors and creamy indulgence, then stick around because this Pumpkin Cheesecake with Gingersnap Crust Recipe is going to blow your mind. Trust me, once you try it, you’ll want to make it your holiday staple — or honestly any time you want something warm, spiced, and utterly scrumptious. I remember the first time I baked this, the aroma alone was enough to get everyone in the kitchen excited!

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Why This Recipe Works

Gingersnap Crust Magic: Using gingersnap cookies instead of a traditional graham cracker crust adds warming spice that’ll make pumpkins smile.
Steam Bath Baking: The water bath steams the cheesecake for that ultra-smooth, crack-free finish every time.
Balanced Spice Mix: Cinnamon, nutmeg, ginger, and cloves blend perfectly with pumpkin, making the flavor authentic and comforting.
Cool Whip Topping: The light, fluffy topping decorated with extra ginger snaps adds both texture and flair.

Pumpkin Cheesecake with Gingersnap Crust, pumpkin cheesecake, fall dessert recipes, gingersnap crust cheesecake, holiday pumpkin dessert - A thick pumpkin cheesecake sits on a white plate over a white marbled surface; one large slice is being lifted by a black spatula. The cheesecake has two visible layers: a dense brown crust and a smooth orange pumpkin layer on top. Around the edge of the cheesecake are dollops of white whipped cream, each topped with a sprinkle of cinnamon and a single brown cookie standing upright, creating a decorative border. Behind the plate, there are small fall-themed decorations with orange, red, and yellow colors, adding a seasonal vibe. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

I’ve always loved recipes where each ingredient has a purpose, and this Pumpkin Cheesecake with Gingersnap Crust Recipe is no exception. From the spicy gingersnap crust to the rich pumpkin filling, every element plays off one another. When you shop for ingredients, try to pick fresh spices and good-quality cream cheese — it really makes the difference!

Pumpkin Cheesecake with Gingersnap Crust, pumpkin cheesecake, fall dessert recipes, gingersnap crust cheesecake, holiday pumpkin dessert - Flat lay of a simple white ceramic bowl filled with crushed gingersnap cookies, a small white bowl of granulated sugar, a small white bowl with melted unsalted butter, several blocks of fresh cream cheese stacked neatly, a small white bowl of packed light brown sugar, a small white bowl of granulated sugar, a small white bowl with heavy whipping cream, a small white ceramic bowl holding smooth orange pumpkin puree, a small white bowl of all-purpose flour, a small white bowl with ground cinnamon, a small white bowl with ground nutmeg, a small white bowl with ground ginger, a small white bowl with ground cloves, four large whole uncracked brown eggs arranged symmetrically, a small white bowl filled with vanilla extract liquid, and a small white bowl of fluffy Cool Whip, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Gingersnap Cookies: These bring a spicy crunch to the crust, replacing the usual graham crackers with something more festive and bold.
Granulated Sugar: Adds sweetness and helps bind the crust crumbs just right.
Unsalted Butter: Melted butter holds the crust together without overpowering the spices.
Cream Cheese: Always soften it properly for a smooth cheesecake batter without lumps.
Light Brown Sugar: Gives depth with caramel notes that complement the pumpkin perfectly.
Heavy Whipping Cream: Adds richness and creaminess to keep the cheesecake silky.
Pumpkin Puree: Use pure pumpkin, not pumpkin pie filling, for that true fresh pumpkin flavor.
Vanilla Extract: A little vanilla goes a long way in rounding out the flavor profile.
All-Purpose Flour: Helps stabilize the cheesecake so it slices cleanly.
Cinnamon, Nutmeg, Ground Ginger, Ground Cloves: The classic pumpkin spice blend that makes this cheesecake unforgettable.
Eggs: They bind everything together and give structure.
Cool Whip: For light and easy topping that contrasts beautifully with the dense filling.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Tweak to Your Taste

I love to play around with the spices and toppings when I make this Pumpkin Cheesecake with Gingersnap Crust Recipe. It’s really easy to make it your own — whether you want it a touch spicier, less sweet, or even vegan-friendly with some swaps. Feel free to experiment!

Extra Spice: Once I added a pinch of cardamom to the cheesecake batter and it brought a uniquely aromatic twist that my guests adored.
Maple Twist: Swapping some of the granulated sugar for maple syrup makes the flavors even richer and more layered.
Dairy-Free Version: I haven’t tried this myself, but you could use vegan cream cheese and coconut cream for a delicious plant-based alternative.
Crust Variations: Sometimes I mix half gingersnaps with graham crackers for a slightly lighter crust texture.

Step-by-Step: How I Make Pumpkin Cheesecake with Gingersnap Crust Recipe

Step 1: Prep and Get That Crust Perfect

First things first, preheat your oven to 325°F and set a large sheet pan with hot water on the very bottom rack — this steam bath is a little trick that makes the cheesecake super creamy and crack-free. While the oven heats, line your 9-inch 12-cup springform pan with parchment paper on the bottom. Then crush about 35-40 gingersnap cookies until you have 2 cups of crumbs, mix with sugar and melted butter, and press it evenly into the pan. I find using the bottom of a glass or measuring cup works perfectly to press the crust firmly.

Step 2: Cream the Filling Just Right

Beat the cream cheese with both sugars until it’s super creamy and smooth — no lumps! Then add your heavy whipping cream, pumpkin puree, vanilla extract, flour, and those cozy spices. Mix everything till it looks uniform and fragrant. In a separate bowl, whisk the eggs and then gently fold them in. Here’s a tip: don’t overbeat once you add eggs — too much air means cracks later.

Step 3: Bake with Care and Patience

Pour the batter carefully onto your crust — the pan will be quite full, but that’s perfect. Slide it onto the oven rack just above the water bath pan and bake for 90 minutes. If your pan holds less volume, adjust the time to about 80 minutes. Once done, turn off the oven, prop the door open slightly, and let the cheesecake cool slowly inside for 5-7 minutes — this step helps prevent cracking. Then, take it out, run a knife around the sides to loosen the edges without removing the pan sides, and let it cool on your counter for an hour before refrigerating for at least 6 hours, preferably overnight.

Step 4: Decorate and Serve

After your cheesecake is chilled, remove the springform sides and gently peel off the parchment paper. I like to pipe Cool Whip around the edges with a star tip 1M for a beautiful finish, then tuck extra gingersnap cookies between the swirls and give a light dusting of pumpkin pie spice on top. It’s as pretty as it is tasty!

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Pro Tips for Making Pumpkin Cheesecake with Gingersnap Crust Recipe

Room Temperature Cream Cheese: Always let your cream cheese soften fully for a smooth batter without lumps!
Use a Water Bath: Baking the cheesecake in a steam bath makes the texture silky and helps avoid cracks.
Avoid Overmixing After Adding Eggs: Gently fold the eggs in to prevent air bubbles that cause cracking or puffing.
Cool Gradually: Let the cheesecake cool with the oven door slightly open before removing to avoid abrupt temperature changes.

How to Serve Pumpkin Cheesecake with Gingersnap Crust Recipe

Pumpkin Cheesecake with Gingersnap Crust, pumpkin cheesecake, fall dessert recipes, gingersnap crust cheesecake, holiday pumpkin dessert - A slice of pumpkin cheesecake with three visible layers: a thick dark brown crust at the bottom with a rough texture, a large light orange creamy pumpkin filling in the middle, and two swirls of white whipped cream on top sprinkled with cinnamon. A small round brown cookie is placed vertically between the whipped cream swirls, and a small bright orange candy shaped like a pumpkin sits at the base of the slice. The cheesecake slice is on a white plate with an ornate silver fork resting on its right side, all set on a white marbled surface with soft autumn decorations in the background. Photo taken with an iphone --ar 2:3 --v 7

Garnishes

I’m a sucker for simplicity, so I usually stick with a generous swirl of Cool Whip piped around the edges and a sprinkle of pumpkin pie spice dusted on top. Adding a few extra gingersnap cookies tucked between the whipped cream swirls adds a textural crunch that guests can’t get enough of. If you’re feeling fancy, a drizzle of caramel sauce or a handful of candied pecans works beautifully too.

Side Dishes

This cheesecake is dessert, so I like to keep sides light and simple — a cup of hot chai tea or coffee complements the spices perfectly. For gatherings, I also serve fresh fruit like sliced pears or cranberries to brighten the plate and cut through the richness.

Creative Ways to Present

Once I used this cheesecake for a Thanksgiving dinner and turned it into mini individual cheesecakes by pressing the crust and filling into muffin tins lined with parchment squares — it made serving a breeze and each bite was perfectly portioned. For holidays, try decorating the top with edible gold leaf or cinnamon sticks tied with twine for a rustic, festive look.

Make Ahead and Storage

Storing Leftovers

I always store leftover cheesecake covered tightly with plastic wrap or in an airtight container in the fridge. It keeps great for up to 4 days and honestly tastes even better after the flavors have had a day or two to marry. Just be sure to keep it chilled so the texture stays perfect.

Freezing

If you want to make this recipe ahead of time or save leftovers longer, I’ve frozen this cheesecake successfully by wrapping it tightly in plastic wrap, then aluminum foil, and placing it in a freezer-safe container. When you thaw it overnight in the fridge, the texture and flavor come back beautifully without any loss.

Reheating

This cheesecake is best served cold or at room temperature, so I usually just leave slices out for about 20 minutes before serving. If you want to warm it gently, a quick zap (10-15 seconds) in the microwave works but don’t overdo it or it will lose its creamy texture.

FAQs

Can I use regular gingerbread cookies instead of gingersnaps for the crust?

While gingerbread cookies could technically work, gingersnaps have a particular crunchy texture and bright spice that holds up better in the crust and balances the pumpkin filling. Gingerbread cookies are usually softer and might make the crust too dense or soggy.
Why do I need to bake the cheesecake in a water bath?

The water bath creates steam during baking which gently cooks the cheesecake, preventing cracks and dry edges by ensuring even heat. This technique is key for that silky texture that everyone loves in a classic cheesecake.
Can I make this recipe gluten-free?

Yes! To make it gluten-free, simply swap the gingersnap cookies for a gluten-free ginger cookie or graham cracker alternative. Just make sure the substitutions have a similar texture and flavor for the best results.
How do I prevent cracks in my pumpkin cheesecake?

Besides using a water bath, don’t overbeat the batter after adding eggs, cool the cheesecake gradually (oven door slightly open), and loosen the edges before chilling. These steps together help avoid cracking and keep your cheesecake looking as gorgeous as it tastes.

Final Thoughts

This Pumpkin Cheesecake with Gingersnap Crust Recipe holds a special place in my kitchen because it combines all the flavors I adore about fall into one decadent treat. Baking it fills the house with nostalgia, and sharing it with friends always gets everyone talking about how good it is. I hope you give this recipe a try – it’s foolproof, crowd-pleasing, and truly worth every delicious bite.