Silky smooth pumpkin cheesecake with a flavorful gingersnap crust. This is the ultimate dessert recipe to make this fall season!
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The Best Ever Fall Dessert
This easy pumpkin cheesecake has been on my list of pumpkin recipes to make this fall season. I love both cheesecake and pumpkin pie, so I thought why not combine the two to make one dangerously delicious dessert?
After taking just one bite, I was hooked! It’s silky smooth with the perfect velvety texture and filled with warm spices and fresh pumpkin flavor. And instead of a graham cracker crust, I used a gingersnap crust to give it even more fall flare.
This pumpkin cheesecake is definitely a show stopper and is a great dessert to serve for a crowd. Whether you’re bringing it to a Halloween party or adding to your Thanksgiving menu, it’s bound to be a hit!
- Crust: Traditionally graham crackers are used to make cheesecake crust, however the bottom layer of this pumpkin spice cheesecake is made with a delicious gingersnap crust. It’s made with crispy gingersnap cookies that have been blended into crumbs and then mixed with melted butter and granulated sugar.
- Filling: The filling is reminiscent of a classic cheesecake (cream cheese, brown sugar, sour cream, eggs, vanilla extract and flour), with the addition of pumpkin puree and pumpkin pie spice (cinnamon, nutmeg, ginger, cloves) to give it that beloved fall flavor.
This recipe would also taste delicious with a classic graham cracker crust, Oreo crust or a salted pretzel crust.
You may also make mini pumpkin cheesecakes instead of using a 9-inch springform pan. Simply make the crust and filling as directed, then divide them evenly into each muffin cup. Bake the crust first, then add the filling and bake until the tops have puffed up (about 20 to 25 minutes).
How to Make Pumpkin Cheesecake
- Prepare crust. Crush the gingersnap cookies in a food processor until they are fine crumbs. Then mix them together with the melted butter and granulated sugar.
- Press into pan. Use your hands to press the crust mixture firmly into a 9-inch spring form pan. Bake the crust for about 8 minutes, then remove and let cool.
- Beat. Use an electric mixer to beat together the softened cream cheese and brown sugar in a large bowl until smooth.
- Make filling. Next stir in the pumpkin puree, sour cream, egg, vanilla, flour and pumpkin pie spice until combined. Then spoon the filling over the cooled crust.
- Bake. Place the pan in the oven and bake for about 60 minutes, or until the top has puffed up. Keep the cheesecake in the oven, however turn the heat off and slightly crack the oven door. Let it sit in the warm oven for about 15 to 20 minutes before removing (to avoid sinking).
- Cool and serve. After removing the cheesecake from the oven, let cool on a wire rack and then chill in the refrigerator to set for about 3 to 4 hours, or up to overnight. Then garnish, slice and serve!
Once you’re ready to serve, it’s time to add some decorative toppings. I like to pipe homemade whipped cream around the edges, as well as add a drizzle of salted caramel sauce on each slice. You can also add some additional gingersnap crumbles, candied pecans, a sprinkle of cinnamon or even some pumpkin candies!
- Crush the cookies. The gingersnaps should be crushed finely before making the crust. You can pulse them in a food processor, or use a plastic bag and a rolling pin to crush the cookies.
- Softened cream cheese. The cream cheese should be at room temp before mixing the filling. Check out these tips for how to soften cream cheese.
- Prevent cracking. Tap the pan down on the counter before baking to help remove any air bubbles from the batter. This helps prevent the filling from cracking.
- No sinking. Bake the cheesecake until it puffs up, but don’t immediately remove it from the oven. Turn the oven off and slightly open the door, cooking the cake on the rack for an additional 15 to 20 minutes. This helps prevent the cheesecake from sinking when removed from the heat.
- Allow to chill. Let it cool completely at room temperature before placing in the fridge to chill. It will need to set in the fridge for at least 3 to 4 hours, but overnight is best if possible.
The top should be set and puffed up nicely. The cake should also only jiggle slightly when gently shaken from side to side.
A toothpick test is a good way to tell if the cheesecake is done. Simply insert the toothpick in the center of the cake. If it is clean, that means it’s cooked through.
Not necessarily, although it’s okay for the edges to get slightly golden when baking. Too much browning on the top can be a sign of an overdone cheesecake, so make sure to keep an eye on it closely as it bakes.
Yes, this is an important step! It needs to come to room temperature first and should not be warm when refrigerating. Once it has cooled down, transfer to the fridge and let chill for at least 3 to 4 hours (or overnight is even better).
How to Store Pumpkin Cheesecake
This pumpkin cheesecake will stay fresh in the fridge for up to 5 days. Just make sure to tightly cover the top with plastic wrap or aluminum foil before storing. It can also be frozen for up to 2 months. When ready to enjoy, simply let sit on the counter until soft or place in the fridge overnight to thaw.
5 star review
“This melts in your mouth & is so incredibly delicious!! The gingerbread crust is my fav!”– Kristyn
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Pumpkin Cheesecake Recipe
For the crust:
- 24 gingersnaps
- 1 Tablespoon granulated sugar , more to taste
- 4 Tablespoons butter , melted
For the filling:
- 16 ounces cream cheese
- 1 ½ cups light brown sugar , packed
- 2 cups pumpkin puree
- ¼ cup sour cream
- 3 large eggs
- 2 teaspoons vanilla extract
- 2 Tablespoons all-purpose flour
- 2 teaspoons pumpkin pie spice
- 1 cup whipped cream , more if needed
- caramel sauce , optional
- Preheat the oven to 350°F. Using a food processor (or a plastic bag and a rolling pin), crush the gingersnaps until fine. Mix the gingersnaps, butter, and sugar.
- Press into 9-inch spring form. Bake 8 minutes, then remove from oven and let cool slightly.
- While the crust is cooling, beat together the cream cheese and brown sugar until well blended.
- Add the pumpkin puree, sour cream, egg, vanilla, flour, and pumpkin spice. Mix until combined. Spoon the filling on top of the crust.
- Bake 60 minutes, or until the top of the cheesecake has puffed up. Turn off the oven and open the door slightly. Keep cooking the cheesecake an additional 15 to 20 minutes, so it does not fall when removed from the heat.
- Remove from oven and allow to cool completely. Then refrigerate for 3 to 4 hours (preferably overnight).
- When ready to serve, top with whipped cream and drizzle with caramel sauce.
Nutrition provided is an estimate. It will vary based on specific ingredients used.
Did you make this recipe? Don’t forget to give it a star rating below!
This is absolutely delicious! I love that it’s such a crowd pleaser for the whole family
So happy to hear it was a hit with your family, Shadi!
OMG so yummy! I love the gingersnap cookie crust!
I’m so glad you enjoyed the recipe, Justine! The crust is my favorite too :)
This is one of our favorite fall recipes! I’m absolutely obsessed with pumpkin everything, and especially pumpkin!
This melts in your mouth & is so incredibly delicious!! The gingerbread crust is my fav!
Everything about this is perfection!! The gingerbread crust to the caramel drizzle on top makes this cheesecake so good!
Thank you so much for sharing this amazing pumpkin cheesecake recipe! Will surely have this again! It’s really easy to make and it tasted so delicious! Highly recommended!