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 box (12 ounces) gingersnap cookies; ¼ cup granulated sugar; 6 tablespoons unsalted butter, melted; 4 packages (8 ounces each) cream cheese, softened; 1 cup packed light brown sugar; ½ cup granulated sugar; ¼ cup heavy whipping cream; 1 can (15 ounces) 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 container (8 ounces) Cool Whip

Jump to Recipe· 4.7 from 49 reviews

If you love cozy fall flavors and creamy desserts, you are going to absolutely adore this Pumpkin Cheesecake with Gingersnap Crust Recipe. It’s that perfect blend of spicy, sweet, and rich that feels like a warm hug on a chilly day. I’ve shared this with friends and family countless times, and it never fails to impress. Stick with me, and I’ll guide you through the whole process so you can pull off this fan-freaking-tastic dessert with confidence.

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Why This Recipe Works

Gingersnap Crust Magic: The spicy crumbs add a crunchy, aromatic foundation that perfectly complements the smooth pumpkin filling.
Balanced Pumpkin Spice: A blend of cinnamon, nutmeg, ginger, and cloves infuses warm, authentic fall flavors without becoming overpowering.
Steam Bath Baking: Baking the cheesecake over hot water keeps it incredibly moist and prevents cracking, making for a gorgeous presentation every time.
Creamy yet Stable Texture: Using a combination of cream cheese, pumpkin puree, and Cool Whip gives you that melt-in-your-mouth texture with just the right firmness.

Pumpkin Cheesecake with Gingersnap Crust, pumpkin cheesecake recipe, fall dessert recipes, spiced pumpkin cheesecake, no-bake pumpkin cheesecake - 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

This Pumpkin Cheesecake with Gingersnap Crust Recipe is full of thoughtfully chosen ingredients that bring flavor, structure, and that cozy fall vibe. I always recommend using fresh spices and quality cream cheese for the best results.

Gingersnap cookies: These add a wonderfully spicy, crunchy crust that’s more flavorful than your usual graham cracker base.
Granulated sugar: Sweetens the crust just right without overpowering the spices.
Unsalted butter: Melts into the crumbs for that perfect binding texture that holds the crust together.
Cream cheese: Use full-fat and softened; it creates the rich, creamy base for the filling.
Brown sugar: Adds subtle molasses notes that elevate the pumpkin flavor.
Heavy whipping cream: Makes the cheesecake luxuriously smooth and lightens the texture a bit.
Pumpkin puree: Use pure pumpkin, not pumpkin pie filling, for that genuine earthy sweetness.
Vanilla extract: Enhances all the other flavors and rounds out the taste.
All-purpose flour: Give the filling structure so it slices cleanly without crumbling.
Spices (cinnamon, nutmeg, ginger, cloves): The signature fall spices that bring warmth and depth without being too much.
Eggs: Bind the filling together while adding creaminess.
Cool Whip: Used as a light, sweet topping that pairs beautifully with the spicy crust.

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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

One of the things I love about this Pumpkin Cheesecake with Gingersnap Crust Recipe is how easy it is to make your own. Whether you want it richer, spicier, or lighter, there’s room to play around with flavors and textures.

More Spice, Please: I sometimes add a bit more ground ginger or a pinch of cardamom for an unexpected twist that my family can’t get enough of.
Dairy-Free Version: Try swapping cream cheese with a vegan alternative and using coconut cream instead of heavy cream for a tasty dairy-free adaptation.
Less Sweet: If you prefer less sugar, reduce brown sugar by about 1/4 cup—still delicious but less sweet.
Crust Swap: Want to switch it up? Crushed pecans or walnuts mixed with gingersnap crumbs make a lovely nutty crust.

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

Step 1: Prep Like a Pro

First things first: preheat your oven to 325°F and get a large sheet pan filled with hot water on the bottom rack—it creates steam to keep your cheesecake perfectly moist. I also line my 12-cup, 9-inch springform pan with parchment paper on the bottom to make removal a breeze later. Trust me, this step is a game-changer.

Step 2: Crush Those Gingersnaps

Grab about 35-40 gingersnap cookies and crush them until you have 2 cups of crumbs. I sometimes use a zip-top bag and rolling pin so it’s quick and mess-free. Mix the crumbs with sugar and melted butter, then press this evenly into your pan’s bottom—don’t skip using the back of a measuring cup to press it firmly and evenly!

Step 3: Mix the Creamy Filling

Beat your softened cream cheese with both brown and granulated sugar until creamy and smooth. Then mix in the heavy cream, pumpkin puree, vanilla, flour, and all those wonderful spices. Whisk eggs separately and gently fold into the batter—this part is key. Overmixing here can cause cracks, so fold just until combined.

Step 4: Bake with Care

Pour your luscious filling over the gingersnap crust—it will almost fill the pan to the brim, but that’s normal! Place the springform pan on the rack directly over the pan of hot water and bake for about 90 minutes (or 80 minutes if using a 10-inch springform). Afterwards, turn the oven off and prop the door open slightly to let the cheesecake cool gradually—this helps prevent cracks.

Step 5: Chill and Decorate

After cooling on the counter for an hour, refrigerate your cheesecake for at least 6 hours or overnight. Once chilled, remove the sides of the pan, peel off the parchment on the bottom, and place it on a serving plate. I love piping Cool Whip around the edges with a 1M tip, then placing extra gingersnap cookies between the swirls and dusting with pumpkin pie spice—it’s fancy but surprisingly quick.

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Pro Tips for Making Pumpkin Cheesecake with Gingersnap Crust Recipe

Don’t Overbeat the Eggs: Gently folding in whisked eggs keeps air bubbles minimal to avoid cracking and puffing.
Use a Steam Bath: Baking over a pan of hot water creates moisture that produces a super creamy texture.
Loosen the Edges Right Away: Running a knife around the pan edges after baking prevents cracks caused by shrinkage during cooling.
Be Patient with Chilling: Letting the cheesecake chill for at least 6 hours, preferably overnight, lets flavors meld and improves slicing.

How to Serve Pumpkin Cheesecake with Gingersnap Crust Recipe

Garnishes

I swear by decorating my cheesecake with dollops of Cool Whip piped around the edges and those iconic gingersnap cookies nestled between each swirl—adds texture and makes the presentation pop. I sometimes sprinkle a little extra pumpkin pie spice or cinnamon for aroma when serving. Fresh whipped cream is great too if you want a lighter touch.

Side Dishes

This Pumpkin Cheesecake with Gingersnap Crust Recipe pairs beautifully with hot apple cider or a spiced coffee. For brunch or a cozy holiday gathering, I often serve it alongside spiced nuts or a fruit compote like cranberry or pear to cut the richness and add a fresh note.

Creative Ways to Present

For special occasions, I’ve turned this cheesecake into mini parfaits by layering chunks of the cheesecake with spiced whipped cream and gingersnap crumbs in glass jars—so cute and festive! You can also drizzle caramel sauce or even a generous dusting of cocoa powder for a twist. The rich colors and textures make it a centerpiece dessert.

Make Ahead and Storage

Storing Leftovers

I always store leftover cheesecake tightly covered with plastic wrap or in an airtight container in the fridge. It keeps beautifully for up to 5 days. I’ve noticed that letting the cake return to room temperature for about 15 minutes before serving really brings back that creamy, melt-in-your-mouth texture.

Freezing

Freezing this cheesecake works well if you want to prep in advance. To freeze, wrap it tightly in plastic wrap and then aluminum foil to avoid freezer burn. When you’re ready, thaw overnight in the fridge. It might not be quite as fluffy on top, but the flavors and density stay wonderfully intact.

Reheating

I usually don’t reheat cheesecake, but if you want it a little softer, take it out of the fridge 20 minutes before serving. Avoid microwaving, as it changes texture. If you do, use very short bursts of low power and watch carefully.

FAQs

Can I use a different type of crust for this pumpkin cheesecake?

Absolutely! While the gingersnap crust gives a spicy, crunchy layer that really complements the pumpkin, you can swap in graham cracker crumbs, crushed speculoos, or even a nut-based crust if you prefer. Just be sure to adjust the butter amount to get the right texture.
Why do I need to bake the cheesecake over hot water?

Baking over a pan of hot water, called a steam bath, adds moisture to the oven which helps the cheesecake cook evenly and prevents it from drying out or cracking. It’s a simple trick that makes all the difference for creamy, smooth results.
Can I make this Pumpkin Cheesecake with Gingersnap Crust Recipe ahead of time?

Definitely. In fact, I recommend making it a day or two ahead so it has plenty of time to chill and the flavors can develop. Just cover and refrigerate until ready to serve.
How do I prevent my cheesecake from cracking?

The key is to not overbeat the filling, bake it gently with a steam bath, and cool it gradually by leaving the oven door slightly open before removing it. Also, run a knife around the edges as soon as it’s out of the oven to loosen the sides and accommodate shrinkage.
What pan size should I use for this recipe?

This recipe calls for a 12-cup, 9-inch springform pan with 3-inch sides. Not all 9-inch pans hold the same amount, so check yours holds 12 cups. Alternatively, you can use a 10-inch pan but reduce baking time slightly.

Final Thoughts

This Pumpkin Cheesecake with Gingersnap Crust Recipe truly feels like a little slice of fall comfort. It’s one of those desserts I turn to when I want to impress with minimal stress. There’s a reason this cheesecake keeps coming back to my holiday table and family gatherings—it’s straightforward to make, wonderfully flavorful, and just plain delicious. I can’t wait for you to give it a try and hear how your friends and family swoon over your baking skills. So grab those gingersnaps and pumpkin puree, and let’s make some magic happen!