Introduction

Oh, fall. Just the word itself brings to mind crisp air, colorful leaves, and the comforting aroma of spices. And what better way to capture that feeling than with a slice of homemade pumpkin cheesecake? This recipe is a true hug in dessert form, bringing back all those warm, fuzzy memories of holidays and family gatherings. It’s surprisingly simple to whip up, making it perfect for those nights you want something special without spending hours in the kitchen. Trust me, your taste buds (and everyone you share it with!) will thank you.

Why You’ll Love This Recipe

Fast to Prepare: You can have the batter mixed and ready for the oven in no time!
Easy to Master: Even if you’re new to cheesecake, this recipe is super forgiving.
Incredibly Giftable: Imagine surprising a neighbor or friend with this beauty – they’ll be over the moon!
A True Crowd-Pleaser: From potlucks to holiday dinners, this cheesecake is always a hit. Everyone loves that perfect combo of pumpkin and spice on a crunchy gingersnap crust.

Ingredients

Let’s gather our cozy essentials! Here’s what you’ll need to create this autumnal delight:

For the Gingersnap Crust:

1 ½ cups gingersnaps: These spicy cookies are the foundation of our delicious crust. You can crush them by hand in a bag with a rolling pin, or pulse them in a food processor.
7 tablespoons butter, melted: This is our binder, making sure our crust holds together beautifully.
3 tablespoons brown sugar: Just a touch of sweetness and caramel notes to complement the gingersnaps.

For the Cheesecake Filling:

24 oz cream cheese, softened: This is the heart of our cheesecake! Make sure it’s nice and soft so it whips up smoothly.
½ cup packed brown sugar: For that deep, rich sweetness and a hint of molasses flavor.
⅓ cup granulated sugar: A classic for sweetness, balancing out the tang of the cream cheese.
3 large eggs, room temperature: Eggs help bind everything together and give our cheesecake its lovely texture. Room temp eggs mix in more easily.
2 egg yolks: These add an extra touch of richness and a creamier texture to our filling.
1 ¼ cup pumpkin puree, not pumpkin pie filling: The star of the show! Make sure you use pure pumpkin puree, not the pre-spiced pie filling, so you can control those lovely spice notes.
½ cup heavy cream: For that luxurious, velvety smooth finish.
2 teaspoons vanilla extract: A little bit of vanilla always enhances those warm flavors.
4 tablespoons cinnamon: Get ready for that signature cozy spice!
3 tablespoons all-purpose flour: This is our secret weapon to help prevent cracks in your cheesecake.
¾ teaspoon ground ginger: Adding another layer of warmth to our spice blend.
½ teaspoon salt: Balances all the sweetness and brings out the flavors.
¼ teaspoon nutmeg: A classic pairing with pumpkin and cinnamon.
¼ teaspoon cloves: Just a pinch for that deep, aromatic spice.

Optional Topping:

½ batch cream cheese frosting: Because who doesn’t love a little extra creamy goodness on top? This is totally optional, but highly recommended for an extra special touch!

How to Make It

Alright, let’s get our aprons on and create some magic!

Preheat & Prep: First things first, preheat your oven to 350°F (175°C). Get a 9-inch springform pan ready – this is key for easy removal later!
Make That Amazing Crust: In a medium bowl, toss your crushed gingersnaps with the melted butter and brown sugar. Mix it all up until it’s like wet sand. Now, press this mixture firmly into the bottom of your prepared springform pan. I like to use the bottom of a glass to get it really packed down evenly. Pop it into the preheated oven for about 8-10 minutes, just until it’s lightly golden. Take it out and let it cool completely while we make the filling.
Whip Up the Cheesecake Filling: Grab your softened cream cheese and a large bowl. Beat it with the brown sugar and granulated sugar until it’s wonderfully smooth and creamy. No lumps allowed!
Add the Eggs: Now, it’s time for the eggs. Add them one at a time, beating well after each addition. Don’t rush this step – it helps create that perfect texture.
Stir in the Flavor: Gently stir in the pumpkin puree, heavy cream, and vanilla extract. Give it a good mix until everything is beautifully combined.
The Spice Magic: In a separate, smaller bowl, whisk together your cinnamon, flour, ground ginger, salt, nutmeg, and cloves. This is where all that amazing fall flavor comes from!
Combine Gently: Gradually add the dry spice mixture to your cream cheese and pumpkin batter. Beat it on low speed, just until everything is combined. Seriously, don’t overmix here – that can lead to cracks! We want it just blended.
Assemble and Bake: Pour that gorgeous cheesecake filling right over your cooled gingersnap crust. Place the whole springform pan on a baking sheet – this makes it easier to handle and catches any potential drips. Bake for 50-60 minutes. You’re looking for the edges to be set, but the center should still have a slight jiggle.
The Gradual Cool-Down: Once the baking time is up, turn off the oven. Prop the oven door open just a crack (a wooden spoon works perfectly for this) and let the cheesecake hang out in the warm oven for another hour. This slow cooling helps prevent those dreaded cracks and ensures a perfect texture.
Chill Out: Take the cheesecake out of the oven and let it cool completely on a wire rack. Once it’s at room temperature, cover it tightly and pop it into the refrigerator for at least 4 hours, but overnight is even better. This chilling time is crucial for it to set up properly and develop its full flavor.
Serve and Enjoy: When you’re ready to serve, carefully remove the sides of the springform pan. If you’re feeling fancy (and who isn’t with cheesecake?), spread that optional cream cheese frosting over the top. Slice it up and savor every single cozy bite!

Substitutions & Additions

Feeling creative? Here are a few ideas to jazz up your pumpkin cheesecake:

Crust Swap: If gingersnaps aren’t your jam, graham crackers or even shortbread cookies would make a lovely crust.
Spice It Up: Feel free to add a pinch of cardamom or a tiny bit of black pepper to the spice blend for a little extra warmth.
Chocolate Lover’s Dream: Swirl in some chocolate chips or a drizzle of melted chocolate into the batter before baking.
Caramel Drizzle: A generous drizzle of caramel sauce over the finished cheesecake is always a good idea!
Pecan Crunch: Sprinkle some chopped toasted pecans over the top along with the frosting for a delightful crunch.

Tips for Success

A few little secrets to make your cheesecake absolutely perfect:

Room Temperature Ingredients: This is super important for a smooth, lump-free batter, especially the cream cheese and eggs.
Don’t Overmix: Once you add the eggs and the dry ingredients, mix just until combined. Overmixing can incorporate too much air, leading to cracks.
Water Bath (Optional but Recommended): For an extra-moist and crack-free cheesecake, wrap the outside of your springform pan tightly in foil and place it in a larger baking pan. Then, pour about an inch of hot water into the larger pan before baking. This creates a gentle, steamy environment.
Prep Ahead: Cheesecake is a fantastic make-ahead dessert! You can easily bake it a day or two in advance and keep it chilled in the refrigerator.

How to Store It

Leftover cheesecake? Lucky you! Store your delicious pumpkin cheesecake tightly covered in the refrigerator for up to 3-4 days. If you don’t get to it within that time, you can also freeze portions wrapped securely in plastic wrap and then in foil for up to 2-3 months. Thaw it in the refrigerator overnight for the best results.

FAQs

Got a few lingering questions? We’ve got answers!

Q: Why did my cheesecake crack?
A: Cracks usually happen from overmixing, overbaking, or cooling too quickly. Using room temperature ingredients, mixing gently, and the slow cooling method in the oven should help prevent this!

Q: Can I use pumpkin pie filling instead of pumpkin puree?
A: It’s best to use plain pumpkin puree. Pumpkin pie filling already contains sugar and spices, which can alter the flavor and texture of your cheesecake.

Q: How do I know when the cheesecake is done?
A: The edges should look set and slightly puffed, while the center should still have a slight wobble when you gently shake the pan. It will continue to set as it cools.

Pumpkin Cheesecake with Gingersnap Crust

A cozy and comforting pumpkin cheesecake with a spicy gingersnap crust, perfect for fall gatherings and holidays. Easy to make and a guaranteed crowd-pleaser.

Print Recipe Pin Recipe

Prep Time 25

Cook Time 1

Servings 12 slices

Equipment

9-inch springform pan
Food processor optional for crushing cookies
Rolling Pin optional for crushing cookies
bag optional for crushing cookies
Medium bowl
Glass for pressing crust
Large bowl
Electric mixer implied for beating cream cheese and eggs
Smaller bowl
Whisk
Baking Sheet
Wooden spoon for propping oven door
Wire rack
foil optional for water bath
Larger baking pan optional for water bath

Ingredients

Gingersnap Crust

1.5 cups gingersnaps crushed
7 tablespoons butter melted
3 tablespoons brown sugar packed

Cheesecake Filling

24 oz cream cheese softened
0.5 cup brown sugar packed
0.33 cup granulated sugar
3 large eggs room temperature
2 large egg yolks
1.25 cup pumpkin puree not pumpkin pie filling
0.5 cup heavy cream
2 teaspoons vanilla extract
2 teaspoons cinnamon
3 tablespoons all-purpose flour
0.75 teaspoons ground ginger
0.5 teaspoons salt
0.25 teaspoons nutmeg ground
0.25 teaspoons cloves ground

Optional Topping

0.5 batch cream cheese frosting

Instructions

Preheat oven to 350°F (175°C). Prepare a 9-inch springform pan.
In a medium bowl, combine crushed gingersnaps, melted butter, and brown sugar. Press mixture into the bottom of the prepared springform pan. Bake for 8-10 minutes until lightly golden. Let cool completely.
1.5 cups gingersnaps
In a large bowl, beat softened cream cheese with brown sugar and granulated sugar until smooth. Add eggs one at a time, beating well after each addition.
1.5 cups gingersnaps
Gently stir in pumpkin puree, heavy cream, and vanilla extract until combined.
1.5 cups gingersnaps
In a separate smaller bowl, whisk together cinnamon, flour, ground ginger, salt, nutmeg, and cloves.
1.5 cups gingersnaps
Gradually add the dry spice mixture to the cream cheese batter on low speed, mixing just until combined. Do not overmix.
1.5 cups gingersnaps
Pour the filling over the cooled crust. Place the springform pan on a baking sheet. Bake for 50-60 minutes, or until the edges are set and the center has a slight jiggle.
Turn off the oven, prop the door open slightly with a wooden spoon, and let the cheesecake cool in the oven for 1 hour.
Remove from oven and let cool completely on a wire rack. Once at room temperature, cover tightly and refrigerate for at least 4 hours, preferably overnight.
Remove the sides of the springform pan. If desired, spread cream cheese frosting over the top before slicing and serving.
1.5 cups gingersnaps

Notes

For an extra-moist and crack-free cheesecake, consider using a water bath. Wrap the outside of your springform pan tightly in foil and place it in a larger baking pan. Pour about an inch of hot water into the larger pan before baking. This creates a gentle, steamy environment. The cheesecake can be made a day or two in advance and stored chilled.