Pumpkin Cheesecake with Gingersnap Crust

By just crushing the gingersnap cookies and combining the ingredients you have an easy, crunchy crust that compliments the pumpkin spice flavors perfectly. This will be the perfect dessert to have alongside a hot cup of coffee on a cool Autumn day.

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This Pumpkin Cheesecake recipe, complete with a gingersnap crust, is so delicious. With just two steps, the gingersnap cookie crust could not be easier to make, and the creamy filling is the perfect combination of rich cream cheese and spicy pumpkin flavors. This is the ultimate Autumn cheesecake.

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Cheesecake fans, look no further, we’ve got you covered with a few more of our favorite cheesecake recipes. These Cherry Cheesecake Cookies and Lemon Cheesecake Bars are so delicious. And don’t forget this No Bake Blueberry Cheesecake. Yum!

MORE CHEESECAKE RECIPES:
No Bake Cherry Cheesecake | Pumpkin Cheesecake Bars

INGREDIENTS FOR PUMPKIN CHEESECAKE WITH GINGERSNAP CRUST

You will need:

• 32 gingersnap cookies, finely crushed into crumbs
• 1 ¾ cup sugar, divided
• ½ cup butter, softened
• ¼ cup butter, melted
• 3 8-oz package cream cheese, softened
• 1 15-oz can pumpkin puree
• ¼ cup all-purpose flour
• 1 tablespoon cornstarch
• 1 tablespoon pumpkin pie spice
• 4 large eggs, slightly beaten
• ½ cup heavy cream
• 1 teaspoon vanilla extract

SUBSTITUTIONS AND ADDITIONS

Whipped Topping: A dollop of whipped cream or thawed whipped topping is the perfect completion to this homemade cheesecake.

Chocolate or Caramel Syrup: You simply can’t go wrong by drizzling a bit of chocolate or caramel syrup over the top of a piece of pumpkin cheesecake.

Toasted Pecans: Toasted pecans are great for adding a bit of crunch to the top of your cheesecake. To make, simply bake a ½ cup of pecans in a shallow pan at 350 degrees for 5 to 10 minutes, or cook them in a skillet over low heat until they are lightly browned.

HOW TO MAKE THIS PUMPKIN CHEESECAKE WITH GINGERSNAP CRUST RECIPE

STEP ONE: Preheat the oven to 325 degrees.

STEP TWO: Using 2 layers of heavy duty aluminum foil, wrap only the outside of a 10 inch springform pan. This will offer an extra layer of protection for the cheesecake in the water bath.

STEP THREE: Fill a 4 ½ to 5 quart roasting pan ½ way with water. A water bath is necessary to provide the moisture a cheesecakes to keep from cracking.

STEP FOUR: Lightly spray the springform pan with nonstick spray.

STEP FIVE: In a small bowl, combine the gingersnap cookie crumbs, ¼ cup sugar, and ¼ cup melted butter.

STEP SIX: Press the cookie crumb mixture into the bottom and half way up the sides of the springform pan. Set aside.

STEP SEVEN: In a medium sized mixing bowl or using a stand mixer combine the softened cream cheese, softened butter, and remaining sugar. Mix for 1 to 1 ½ minutes only. Too much air will also cause the cheesecake to crack.

STEP EIGHT: Blend in the canned pumpkin puree, heavy cream, flour, cornstarch, pumpkin pie spice, and vanilla. Mix just until well blended.

STEP NINE: Using a wooden spoon, not the mixer, carefully fold in the slightly beaten eggs just until there is no yellow visible. Again, creating too much air in the batter will cause cracking.

STEP TEN: Carefully pour the batter into the prepared springform pan. Then carefully place the springform pan into the water bath/roasting pan.

STEP TWELVE: Remove the cheesecake from the oven. Discard the water from the roasting pan. Allow the cheesecake to rest for 5 to 10 minutes. Using a sharp knife, run the blade carefully along the edge of the springform pan to help ensure the sides of the cheesecake do not stick to walls of the springform pan. Do not loosen the sides of the pan.

STEP THIRTEEN: Let the cheesecake rest in the springform pan for a further 1 hour. This helps encourage the cheesecake to relax while cooling without cracking.

STEP FOURTEEN: Place the cheesecake in the refrigerator to chill completely before serving.

STORAGE

IN THE FRIDGE: Leftover cheesecake should be stored in an airtight container in the fridge. It will last up to 5 days this way.

IN THE FREEZER: Cheesecake is one of the easiest desserts to freeze for later. I like to cut mine into pieces, so I can remove a few at a time. Then, just wrap tightly it in plastic and foil and place it in the freezer for 1 to 2 months. Let thaw before serving.

You will love this creamy pumpkin cheesecake with its gingersnap cookie crust. By just crushing the gingersnap cookies and combining the ingredients you have an easy, crunchy crust that compliments the pumpkin spice flavors perfectly. This will be the perfect dessert to have alongside a hot cup of coffee on a cool Autumn day.

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• No Bake Pumpkin Pie
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• Salted Caramel Cupcakes
• Chocolate Chip Cheesecake Bars
• Blueberry Cheesecake Tacos
• Pumpkin Spice Latte
• Starbucks Pumpkin Scone Recipe

Pumpkin Cheesecake with Gingersnap Crust

5 from 3 votes

By just crushing the gingersnap cookies and combining the ingredients you have an easy, crunchy crust that compliments the pumpkin spice flavors perfectly. This will be the perfect dessert to have alongside a hot cup of coffee on a cool Autumn day.

Prep Time 15 minutes minutes

Cook Time 1 hour hour 30 minutes minutes

Total Time 3 hours hours 45 minutes minutes

Servings 8

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Ingredients

  

1x2x3x

• 32 gingersnap cookies finely crushed into crumbs
• 1 3/4 cup sugar divided
• 1/2 cup butter softened
• 1.4 cup butter melted
• 3 8-oz packaged cream cheese softened
• 1 15-oz can pumpkin puree
• 1/4 cup all-purpose flour
• 1 tbsp cornstarch
• 1 tbsp pumpkin pie spice
• 4 large eggs slightly beaten
• 1/2 cup heavy cream
• 1 tsp vanilla extract

Instructions

 

• Preheat oven to 325 degrees.
• Using 2 layers of heavy duty aluminum foil, wrap only the outside of a 10 inch springform pan. This will offer an extra layer of protection for the cheesecake in the water bath.
• Fill a 4 ½ to 5 quart roasting pan ½ way with water. A water bath is necessary to provide the moisture a cheesecakes to keep from cracking.
• Lightly spray the springform pan with nonstick spray.
• In a small bowl, combine the gingersnap cookie crumbs, ¼ cup sugar, and ¼ cup melted butter.
• Press the cookie crumb mixture into the bottom and half way up the sides of the springform pan. Set aside.
• In a medium sized mixing bowl or using a stand mixer combine the softened cream cheese, softened butter, and remaining sugar. Mix for 1 to 1 ½ minutes only. Too much air will also cause the cheesecake to crack.
• Blend in the canned pumpkin puree, heavy cream, flour, cornstarch, pumpkin pie spice, and vanilla. Mix just until well blended.
• Using a wooden spoon, not the mixer, carefully fold in the slightly beaten eggs just until there is no yellow visible. Again, creating too much air in the batter will cause cracking.
• Carefully pour the batter into the prepared springform pan. Then carefully place the springform pan into the water bath/roasting pan.
• Place the roasting pan/cheesecake onto the center baking rack.
• Bake cheesecake for 1 hour.
• After baking, turn the oven off and do not open or remove the cheesecake from the oven. Allow the cheesecake to remain in the oven and finish baking for another 30 minutes.
• Remove the cheesecake from the oven. Discard the water from the roasting pan.
• Allow the cheesecake to rest for 5 to 10 minutes. Using a sharp knife, run the blade carefully along the edge of the springform pan to help ensure the sides of the cheesecake do not stick to walls of the springform pan. Do not loosen the sides of the pan.
• Let the cheesecake rest in the springform pan for a further 1 hour. This helps encourage the cheesecake to relax while cooling without cracking.
• Place the cheesecake in the refrigerator to chill completely before serving.

Video

Nutrition

Calories: 778kcal | Carbohydrates: 70g | Protein: 6g | Fat: 54g | Saturated Fat: 33g | Cholesterol: 219mg | Sodium: 564mg | Potassium: 153mg | Fiber: 1g | Sugar: 50g | Vitamin A: 1704IU | Vitamin C: 1mg | Calcium: 61mg | Iron: 2mg

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