Pumpkin Pie Cheesecake with Gingersnap Crust

This thick, rich and creamy pumpkin pie cheesecake with gingersnap crust is a fall favorite! Perfect for special occasions and holidays!

Ok, I know I just posted a recipe for a Perfect New York Cheesecake, but today I’m sharing a fall version of it: Pumpkin Pie Cheesecake with Gingersnap Crust. For a simpler version that has all the same delicious pumpkin flavors, try No Bake Pumpkin Cheesecake!

Pumpkin Pie Cheesecake Recipe on a plate

Foolproof Pumpkin Pie Cheesecake

A few years back I made a pumpkin cheesecake to take to an activity but I never got any good pictures of it, just a quick “before and after.” Let’s just say the “after” was a messy springform pan. Nothing too pretty to look at. And the “before” wasn’t any better either. But it tasted AMAZING, so amazing that I couldn’t help sharing it with you again.

This time I ditched the praline topping. It was good but as silly as it sounds, I wanted something a little less sweet and “lighter” if you will. You can get the recipe for that here.

Anyway, this recipe is a favorite of mine because like my New York Cheesecake, it’s fail proof. I mean look at it, it’s kind of perfect, don’t you think?

The Gingersnap Crust

It all starts with the crust. I opted for a blend of gingersnaps and graham cracker crumbs. I found crust made with 100% gingersnap crumbs is too dense, so I like to do half and half.

PAN. Cover the bottom and sides of a 9-inch springform pan with extra large aluminum foil so that no water can leak in (it’s worth a trip to the store to buy the 18″ wide foil). Wrap it with two layer for extra security. Crimp the top of the foil around the top edge of the springform pan. You can also place the springform pan in a slightly larger cake pan (10″) that has 2″ sides (I ran out of big foil but had a nice cake pan that it just barely fit into. I didn’t have to worry at all about the foil keeping water out).

OVEN. Preheat oven to 350 degrees, placing the top rack in lower third of oven.

MIX. In a large mixing bowl, mix together the finely ground graham cracker & gingersnap crumbs with the sugar and salt. Pour the melted butter over top and mix until the crumbs become coated.

BAKE. Pour into the prepared springform pan and gently smooth out (I like to use a metal measuring cup for this). Carefully work the crumbs up the sides so that they are 1½” tall and approximately ¼” thick. You should have a nice layer on the bottom and the sides should go about halfway up your pan. Place into the oven and bake for 8 minutes or until lightly golden brown.

Best gingersnap cookies for crumbs? Typically the cookies that are the crispiest will yield the best crumbs. If the cookies are too soft and chewy they will not yield any good crumbs. There isn’t a specific brand of cookies, just go for gingersnaps that are nice and crispy.

Once you’ve got the crust in the pan and baked, it’s time to make the filling.

Pumpkin Pie Cheesecake with Gingersnap Crust

Pumpkin Pie Cheesecake Filling

When you’re making cheesecake it’s really important that your ingredients are at room temperature. That means your cream cheese, eggs and whipping cream all need to be left out for a few hours to come to room temperature. If they’re too cold they won’t mix well and you’ll end up with a lumpy filling.

If your filling is too cold when it goes in the oven it won’t bake/rise properly and you could end up with cracks, bubbles or a fallen cheesecake. We definitely don’t want any of those three things to happen!

BEAT. Beat the cream cheese, pumpkin, salt, cinnamon, pumpkin pie spice, and vanilla in the bowl of a stand mixer for approximately 4 minutes or until smooth and creamy. With mixing speed on low, gradually add the sugars, then turn back up to high and beat for an additional minute. With mixing speed on low, add the eggs one at a time, mixing until incorporated. Add the heavy cream, beat on high for 1 minute.

WATER BATH. Place the prepared springform pan into a large high-sided roasting pan. Pour the cream cheese filling into the springform pan, smoothing out the top with a spatula. Pour boiling water around the springform pan, taking care not to get any on the filling. You’ll want the water to go halfway up the side of the pan (this was just to the lip of my 2″ tall cake pan).

BAKE. Place in the oven and bake at 325 degrees for 1 hour and 45 minuets. If you like extra firm cheesecake, continue baking for an additional 15 minutes for a total of 2 hours.

COOL. After the the cheesecake has baked, turn off the oven, slightly crack the door open and allow to cool for 1 hour. This is the key to getting a perfect top without it falling or cracks forming.

CHILL. Remove the cheesecake from the bath, dry the bottom and place a paper towel over the top of the springform pan and then a sheet of foil. (The paper towel will trap any moisture or condensation and will prevent pools of water from forming on top of your cheesecake. with foil.) Place in the refrigerator to chill for at least 4 hours before serving, I prefer 6+ hours. During the chilling process, the cheesecake should come away from the edges of the pan, making it easy and mess-free to remove it before serving.

SERVE. When you’re ready to serve the cheesecake, whip up a quick little batch of homemade whipped cream and pipe it around the edges of the cheesecake. It’s a really nice finishing touch. You can even sprinkle on some extra pumpkin pie spice if you want… I’m kind of obsessed with it so I tend to go a little crazy with it.

A slice of Pumpkin Pie Cheesecake on a white plateHow to Store

STORE fresh cheesecakes in the fridge for about a week loosely covered. That means that after you let the cheesecake cool completely you can loosely wrap it in plastic wrap and/or foil. 

TO FREEZE the cheesecake, tightly wrap it in plastic wrap and then in a layer of foil. We really want to lock in the moisture as best as we can and avoid freezer burn. If you want to double ensure a fresh cheesecake, you can even place the wrapped cheesecake in a ziploc bag. It will last 6-8 months in the freezer. 

To thaw, place it in the fridge overnight while it’s wrapped, then on the kitchen counter at room temperature for about 30 minutes before serving.

For more pumpkin recipes, check out:

Pumpkin Pie Cheesecake with Gingersnap Crust

Pumpkin Pie Cheesecake Recipe

This thick, rich and creamy pumpkin pie cheesecake with gingersnap crust is a fall favorite! Perfect for special occasions and holidays!
5 from 2 votes
Pin Rate
Course: Cakes & Cheesecakes
Cuisine: American
Prep Time: 1 hr 10 mins
Cook Time: 1 hr 45 mins
Cool Time: 5 hrs
Total Time: 7 hrs 55 mins
Servings: 12 slices
Calories: 307kcal
Print Recipe

Ingredients

  • 1 cup graham cracker crumbs
  • 1 cup gingersnap crumbs
  • 3 tbsp granulated sugar
  • pinch salt
  • 5 tbsp butter - melted
For the Filling
  • 3 (8 oz) blocks plain cream cheese - room temperature
  • 1 (15 oz) can pumpkin puree - solidly packed
  • 1/4 tsp salt
  • 1 tsp cinnamon
  • 1 tsp pumpkin pie spice
  • 1 tbsp vanilla extract
  • 1 cup granulated sugar
  • 1/2 cup brown sugar
  • 5 eggs - room temperature
  • 1/4 cup heavy whipping cream - room temperature
For Homemade Whipped Cream
  • 1/2 cup heavy whipping cream
  • 1/2 tsp vanilla extract
  • 1 tbsp powdered sugar

Instructions

  • Cover the bottom and sides of a 9-inch springform pan with extra large aluminum foil so that no water can leak in (it's worth a trip to the store to buy the 18" wide foil). Wrap it with two layer for extra security. Crimp the top of the foil around the top edge of the springform pan.*
  • Preheat oven to 350 degrees, placing the top rack in lower third of oven. In a large mixing bowl, mix together the finely ground graham cracker & gingersnap crumbs with the sugar and salt. Pour the melted butter over top and mix until the crumbs become coated.
  • Pour into the prepared springform pan and gently smooth out (I like to use a metal measuring cup for this). Carefully work the crumbs up the sides so that they are 1½" tall and approximately ¼" thick. You should have a nice layer on the bottom and the sides should go about halfway up your pan. Place into the oven and bake for 8 minutes or until lightly golden brown. Turn oven down to 325 degrees.
  • Beat the cream cheese, pumpkin, salt, cinnamon, pumpkin pie spice, and vanilla in the bowl of a stand mixer for approximately 4 minutes or until smooth and creamy. With mixing speed on low, gradually add the sugars, then turn back up to high and beat for an additional minute. With mixing speed on low, add the eggs one at a time, mixing until incorporated. Add the heavy cream, beat on high for 1 minute.
  • Place the prepared springform pan into a large high-sided roasting pan. Pour the cream cheese filling into the springform pan, smoothing out the top with a spatula. Pour boiling water around the springform pan, taking care not to get any on the filling. You'll want the water to go halfway up the side of the pan (this was just to the lip of my 2" tall cake pan). Place in the oven and bake at 325 degrees for 1 hour and 45 minuets. If you like extra firm cheesecake, continue baking for an additional 15 minutes for a total of 2 hours.
  • After the the cheesecake has baked, turn off the oven, slightly crack the door open and allow to cool for 1 hour. This is the key to getting a perfect top without it falling or cracks forming. Remove the cheesecake from the bath, dry the bottom and cover with foil. Place in the refrigerator to chill for at least 4 hours before serving, I prefer 6+ hours. During the chilling process the cheesecake should come away from the edges of the pan, making it easy and mess-free to remove it before serving.
For the Whipped Cream
  • Prepare the whipped cream by combining all of the ingredients in a chilled bowl of a stand mixer. Using the whisk attachment, beat on hight until relatively stiff. Pipe along the edges of the top of the cheesecake. Serve immediately.

Notes

  • *You can also place the springform pan in a slightly larger cake pan (10") that has 2" sides (I ran out of big foil but had a nice cake pan that it just barely fit into. I didn't have to worry at all about the foil keeping water out).
  • If you don't have pumpkin pie spice, you can create your own by combining 1/4 tsp. cinnamon, 1/4 tsp. ginger, 1/4 tsp. nutmeg, 1/8 tsp. allspice, 1/8 tsp. cloves.

Nutrition

Serving: 12g | Calories: 307kcal | Carbohydrates: 43g | Protein: 4g | Fat: 14g | Saturated Fat: 7g | Cholesterol: 101mg | Sodium: 220mg | Potassium: 94mg | Fiber: 1g | Sugar: 33g | Vitamin A: 478IU | Calcium: 46mg | Iron: 1mg