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Creamy Pumpkin Pie Cheesecake Recipe Easy Gingersnap Crust Perfect Dessert

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A creamy pumpkin pie cheesecake with a zingy gingersnap crust, perfect for fall gatherings and last-minute guests. This easy recipe combines pantry staples into a cozy, indulgent dessert.

Ingredients

  • Gingersnap cookies, crushed (about 2 cups or 200 grams / 7 ounces)
  • Unsalted butter, melted (6 tablespoons / 85 grams / 0.375 cup)
  • Granulated sugar (2 tablespoons)
  • Cream cheese, softened (24 ounces / 680 grams)
  • Pure pumpkin puree (1 cup / 240 ml)
  • Granulated sugar (3/4 cup / 150 grams)
  • Brown sugar (1/4 cup / 50 grams)
  • Large eggs (3), room temperature
  • Vanilla extract (1 teaspoon)
  • Ground cinnamon (1 teaspoon)
  • Ground ginger (1/2 teaspoon)
  • Ground nutmeg (1/4 teaspoon)
  • Ground cloves (1/8 teaspoon)
  • Sour cream (1/2 cup / 120 ml)
  • All-purpose flour (2 tablespoons / 16 grams)

Instructions

  1. Preheat your oven to 350°F (175°C). Crush the gingersnap cookies until fine crumbs form (about 2 cups). In a bowl, combine the crumbs with melted butter and sugar, stirring until the mixture looks like wet sand. Press this firmly and evenly into the bottom of your 9-inch springform pan. Bake for 8-10 minutes until set and aromatic. Let it cool while preparing the filling.
  2. In a large mixing bowl, beat the softened cream cheese on medium speed until smooth and fluffy (about 2-3 minutes). Gradually add granulated sugar and brown sugar, mixing well. Beat in the eggs one at a time, making sure each is fully incorporated before adding the next.
  3. Mix in the pumpkin puree, vanilla extract, cinnamon, ginger, nutmeg, and cloves. Stir until combined but don’t overmix — the batter should be creamy with a rich orange hue.
  4. Blend in the sour cream and flour to help the cheesecake set nicely. Give a final gentle mix to ensure everything is evenly distributed.
  5. Pour the filling over the cooled gingersnap crust, smoothing the top with a spatula. Place the springform pan on a baking sheet to catch any drips. Bake at 350°F (175°C) for 50-60 minutes. The edges should be set but the center will still jiggle slightly when shaken gently.
  6. Turn off the oven and leave the cheesecake inside with the door slightly open for 1 hour to prevent cracking. Remove and let cool to room temperature on a cooling rack. Then refrigerate for at least 4 hours, preferably overnight, before serving.

Notes

Use room temperature ingredients to avoid lumps. Avoid overmixing to prevent cracks. Press crust firmly to avoid crumbly edges. Bake on center rack and cool slowly in oven with door ajar to prevent cracking. Can substitute gluten-free cookies for gluten-free crust and dairy-free alternatives for vegan version. Make ahead for best flavor.

Nutrition

Keywords: pumpkin pie cheesecake, gingersnap crust, fall dessert, creamy cheesecake, easy pumpkin dessert, holiday dessert

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