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Delicious Pumpkin Cheesecake with Gingersnap Crust topped with whipped cream.

Pumpkin Cheesecake with Gingersnap Crust

A creamy and warmly spiced pumpkin cheesecake with a crunchy gingersnap crust, perfect for fall gatherings.
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Prep Time 30 minutes
Cook Time 1 hour 15 minutes
Total Time 8 hours 5 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

For the gingersnap crust
  • 2 cups Gingersnap cookie crumbs Any crunchy gingersnap cookie works.
  • 1/2 cup Melted butter
  • 1/4 cup Brown sugar
  • 1 pinch Salt
For the filling
  • 24 oz Cream cheese Full fat and softened.
  • 1 cup Granulated sugar
  • 15 oz Pumpkin puree Use plain canned pumpkin.
  • 1/2 cup Sour cream Greek yogurt can be used.
  • 1 tsp Vanilla extract
  • 1 tsp Cinnamon
  • 1/2 tsp Ground ginger
  • 1/4 tsp Nutmeg
  • 1 pinch Cloves
  • 3 large Eggs
  • 1 pinch Salt
Optional toppings
  • 1 cup Whipped cream
  • 1 cup Caramel sauce
  • 1/2 cup Chopped pecans
  • 1/2 cup Extra gingersnap crumbs

Method
 

Preparation
  1. Preheat your oven to 325 F. Grease a 9 inch springform pan.
  2. Crush gingersnaps into fine crumbs. Mix with melted butter and a little brown sugar. Press firmly into the bottom of the pan, and slightly up the sides if you want. Bake for 10 minutes, then cool.
  3. Beat softened cream cheese until smooth. Add sugar and mix again. Add pumpkin puree, sour cream, vanilla, and spices. Mix until smooth. Add eggs one at a time on low, mixing just until combined.
Baking
  1. Pour filling over crust. Set up your water bath if using. Bake about 60 to 75 minutes. The edges should look set, and the center should still jiggle a little when you gently nudge the pan.
Cooling
  1. Turn off oven, crack door, cool for 45 minutes. Then cool on the counter until close to room temp.
Chilling
  1. Cover and refrigerate for at least 6 hours, overnight is even better.
Serving
  1. Before serving, add a little whipped cream and a tiny sprinkle of cinnamon. Drizzle with caramel if desired.

Notes

Slice smaller than you think, as cheesecake is rich. It can also be made ahead and is better after chilling overnight.