Pumpkin Cheesecake with Gingersnap Crust

Pumpkin Cheesecake with Gingersnap Crust

This incredible, decadent dessert is easy to make and so delicious! 
Course Dessert
Cuisine American
Keyword pumpkin cheesecake
Prep Time 15 minutes
Cook Time 1 hour 30 minutes
Chilling 30 minutes
Total Time 1 hour 45 minutes
Servings 12
Calories 193kcal


  • 40 gingersnap cookies finely crushed into crumbs
  • 1 3/4 cups sugar divided
  • 3/4 cup 1 1/2 sticks butter
  • 3 packages 8 oz. each cream cheese, softened
  • 1 can 15 oz. pumpkin
  • 1/4 cup all-purpose flour
  • 1 tablespoon pumpkin pie spice
  • 6 eggs slightly beaten
  • 1 cup heavy cream
  • 1 teaspoon vanilla extract


  • Place 13 x 9-inch roasting pan filled halfway with water on bottom rack in oven. Preheat oven to 325°.
  • Combine cookie crumbs, 1/4 cup sugar and 1/4 cup butter in a small bowl.
  • Press crumb mixture onto bottom and halfway up sides in a large springform pan; set aside.
  • Beat cream cheese and remaining 1-1/2 cups sugar and 1/2 cup butter in medium bowl, with electric mixer until mixture is creamy, about 3 minutes.
  • Beat in pumpkin, flour, and pumpkin pie spice until smooth. Gradually beat in eggs, cream, and vanilla until smooth. Pour into prepared springform pan.
  • Bake in center of oven 1 hour 30 minutes or until edges are golden and middle is almost set. Without opening the door, turn oven off and let cheesecake stand in oven 30 minutes. Cool completely on wire rack. Cover and refrigerate overnight. Best if made one day ahead.



Calories: 193kcal