If you’re on the hunt for a dessert that screams fall comfort but with a dash of elegance, I have to tell you about my all-time favorite Pumpkin Cheesecake with Gingersnap Crust Recipe. This cheesecake is creamy, spiced just right, and has that irresistible snap of gingersnap crust that takes it from delicious to downright unforgettable. I’ve made this for family gatherings, and every single time people ask for the recipe — trust me, you’re going to want to stick around and get the full scoop on making it perfectly!

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Why This Recipe Works

Balanced Flavors: The warm spices in the pumpkin filling pair perfectly with the sweet and slightly spicy gingersnap crust.
Creamy Texture: The right ratio of cream cheese, pumpkin, and cream yields an ultra-smooth, rich cheesecake that isn’t too dense.
Steam Bath Baking: Using a water bath ensures the cheesecake bakes evenly, preventing cracks and keeping it silky soft.
Make-Ahead Friendly: This cheesecake tastes even better after chilling overnight, making it great for stress-free entertaining.

Pumpkin Cheesecake with Gingersnap Crust, Fall dessert recipes, Pumpkin cheesecake, Gingersnap crust dessert, Easy holiday cheesecake - A thick pumpkin cheesecake sits on a white plate over a white marbled surface; one large slice is being lifted by a black spatula. The cheesecake has two visible layers: a dense brown crust and a smooth orange pumpkin layer on top. Around the edge of the cheesecake are dollops of white whipped cream, each topped with a sprinkle of cinnamon and a single brown cookie standing upright, creating a decorative border. Behind the plate, there are small fall-themed decorations with orange, red, and yellow colors, adding a seasonal vibe. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Each ingredient in this Pumpkin Cheesecake with Gingersnap Crust Recipe was carefully chosen to complement each other and deliver a rich, deeply spiced flavor while keeping the texture just right. When shopping, don’t skip on good-quality cream cheese or fresh pumpkin puree, as they really make a difference.

Pumpkin Cheesecake with Gingersnap Crust, Fall dessert recipes, Pumpkin cheesecake, Gingersnap crust dessert, Easy holiday cheesecake - Flat lay of a simple white ceramic bowl filled with crushed gingersnap cookies, a small white bowl of granulated sugar, a small white bowl with melted unsalted butter, several blocks of fresh cream cheese stacked neatly, a small white bowl of packed light brown sugar, a small white bowl of granulated sugar, a small white bowl with heavy whipping cream, a small white ceramic bowl holding smooth orange pumpkin puree, a small white bowl of all-purpose flour, a small white bowl with ground cinnamon, a small white bowl with ground nutmeg, a small white bowl with ground ginger, a small white bowl with ground cloves, four large whole uncracked brown eggs arranged symmetrically, a small white bowl filled with vanilla extract liquid, and a small white bowl of fluffy Cool Whip, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Gingersnap Cookies: These are the star of the crust with their robust ginger flavor that adds warmth and crunch.
Granulated Sugar: Sweetens the crust and cheesecake batter evenly without overwhelming.
Unsalted Butter: Melted butter binds the crust crumbs together and gives it richness.
Cream Cheese: The creamy base for the cheesecake; softened for smooth mixing.
Light Brown Sugar: Adds moisture and a caramel note that deepens the pumpkin flavor.
Heavy Whipping Cream: Contributes to the cheesecake’s silky texture and richness.
Pumpkin Puree: Choose pure, not pie filling — it gives that iconic fall taste and creamy body.
Vanilla Extract: Enhances all the flavors without taking center stage.
All-Purpose Flour: Helps stabilize the cheesecake so it sets perfectly.
Spices (Cinnamon, Nutmeg, Ground Ginger, Ground Cloves): Classic pumpkin pie spices, blended for warmth and aroma.
Large Eggs: Essential for structure and creaminess; mixed carefully to avoid cracks.
Cool Whip: For decorating — lightens up the top with fluffy sweetness and ties in extra gingersnap for crunch.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I love playing around with the spices and toppings on this pumpkin cheesecake. Sometimes I add a touch of maple syrup or swap out the Cool Whip for freshly whipped cream. The best part? This recipe is flexible enough to make it your own without losing any of what makes it so special.

Gluten-Free Variation: I’ve swapped the gingersnap crust for gluten-free gingersnaps, and it works beautifully without any major adjustments.
Extra Spice Kick: One year I added a pinch of cayenne to the batter for a surprising warmth that really wowed my spice-loving friends.
Lower Sugar: You can reduce the brown sugar slightly if you prefer a less sweet cheesecake, just keep in mind the sugar also helps with texture.

Step-by-Step: How I Make Pumpkin Cheesecake with Gingersnap Crust Recipe

Step 1: Prepare Your Pan and Crust

Start by lining the bottom of your 12-cup, 9-inch springform pan with parchment paper — this step is a lifesaver for easy removal later. Crush about 35-40 gingersnap cookies until you have 2 cups of crumbs, then stir them with sugar and melted butter until the mix looks like wet sand. Press this firmly into the bottom of your pan for a sturdy crust that holds together well — I usually use the bottom of a glass to get it really compact. Then pop your pan in the fridge while you prepare the filling.

Step 2: Mix the Cheesecake Filling

Beat the softened cream cheese with light brown sugar and granulated sugar until creamy and lump-free — seriously, no lumps here! Then add heavy cream, pumpkin puree, vanilla, flour, and those quintessential fall spices. Whisk the eggs separately — this is key to control the mixing — then fold them gently into the batter just until combined. Overmixing here is the biggest culprit for cracked cheesecakes, so be gentle.

Step 3: Bake Using a Water Bath

Preheat your oven to 325°F and place a large roasting pan filled halfway with hot water on the bottom rack — this steam bath keeps the cheesecake moist and crack-free. Pour your filling over the crust, which will fill the pan nearly to the top. Set the springform on the rack just above the water bath and bake for 90 minutes. Around the 80-minute mark, start checking — the cheesecake should be mostly set but still have a slight wobble in the center.

Step 4: Cool Gradually and Chill

Turn off the oven and crack the door open slightly — leave the cheesecake inside for about 5-7 minutes to cool slowly. This gradual temperature drop helps prevent cracks. After that, take it out and run a knife around the edges of the pan to loosen the cheesecake (this step is a game-changer). Let it cool on your counter for an hour before chilling it in the fridge for at least 6 hours — overnight is even better.

Step 5: Decorate and Serve

When you’re ready to wow your guests, remove the sides of the springform pan and peel away the parchment on the bottom. I love piping swirls of Cool Whip around the top edge with a star tip, then tucking mini gingersnap cookies between the swirls for a festive, crunchy touch. A light dusting of pumpkin pie spice on top finishes it off beautifully.

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Tips from My Kitchen

Don’t Overbeat Eggs: This keeps the cheesecake from cracking and puffing too much while baking.
Use Parchment Paper: It helps remove the cheesecake neatly without sticking or breaking.
Check Oven Temperature: An oven thermometer can save you from under- or overbaking.
Loosen Edges While Warm: Running a knife around the pan as it cools prevents the dreaded cracks.

How to Serve Pumpkin Cheesecake with Gingersnap Crust Recipe

Pumpkin Cheesecake with Gingersnap Crust, Fall dessert recipes, Pumpkin cheesecake, Gingersnap crust dessert, Easy holiday cheesecake - A slice of pumpkin cheesecake with three visible layers: a thick dark brown crust at the bottom with a rough texture, a large light orange creamy pumpkin filling in the middle, and two swirls of white whipped cream on top sprinkled with cinnamon. A small round brown cookie is placed vertically between the whipped cream swirls, and a small bright orange candy shaped like a pumpkin sits at the base of the slice. The cheesecake slice is on a white plate with an ornate silver fork resting on its right side, all set on a white marbled surface with soft autumn decorations in the background. Photo taken with an iphone --ar 2:3 --v 7

Garnishes

I’m a sucker for simple but elegant garnishes. I usually top mine with piped Cool Whip and extra gingersnaps for crunch. Sometimes, I sprinkle a little pumpkin pie spice or even a drizzle of maple syrup right before serving to add another layer of fall flavor and a beautiful finish.

Side Dishes

This pumpkin cheesecake pairs wonderfully with a light coffee or a spiced chai tea. For a full autumn dessert spread, I’ll add a bowl of fresh berries or a salted caramel sauce on the side — the richness of the cheesecake balances beautifully with these brighter, contrasting flavors.

Creative Ways to Present

For holiday dinners, I’ve made mini individual cheesecakes in ramekins using this recipe adapted for quantities — they’re charming and perfect for personal servings. Another time, I layered cheesecake slices with candied pecans and whipped cream in clear glasses for a no-fuss, elegant dessert presentation that stole the show.

Make Ahead and Storage

Storing Leftovers

Once your cheesecake is baked and chilled, cover it tightly with plastic wrap or store it in an airtight container in the fridge. It keeps perfectly for up to 4 days, and honestly, the flavors just get better as it sits — the spices meld into that creamy pumpkin goodness.

Freezing

I’ve frozen this cheesecake a few times without any hassle. Wrap it tightly in plastic wrap, then foil, and freeze for up to 2 months. Thaw it overnight in the fridge and it still tastes as creamy and flavorful as freshly made — just skip the whipped topping until right before serving to keep it fresh.

Reheating

I usually serve this cheesecake chilled, but if you prefer it slightly warmed, just sit individual slices at room temperature for 20-30 minutes before serving. Avoid microwaving because it can alter the texture and cause the cheesecake to separate.

FAQs

Can I use fresh pumpkin instead of canned pumpkin puree?

Absolutely! If you’re using fresh pumpkin, make sure to roast and puree it first, then drain any excess moisture to prevent a runny cheesecake. Fresh pumpkin can add a brighter, fresher flavor but canned pumpkin is more convenient and consistent.
Why do you bake the cheesecake with a water bath?

The water bath creates steam that gently and evenly cooks the cheesecake, which helps to avoid cracking and ensures that creamy, smooth texture we all love. It might feel like extra work but trust me, it’s worth it!
How do I prevent cracks on my pumpkin cheesecake?

Besides baking with a water bath, the key is not to overbeat the eggs and to cool the cheesecake slowly with the oven door cracked. Also, running a knife gently around the edge once it’s out helps as the cheesecake shrinks while cooling.
Can I make this cheesecake ahead of time?

Yes! In fact, making it 1 or 2 days ahead lets the flavors develop more fully. Just store it well wrapped in the fridge and decorate with Cool Whip or toppings right before serving.

Final Thoughts

This Pumpkin Cheesecake with Gingersnap Crust Recipe is a keeper for me — it beautifully captures all the cozy flavors of pumpkin pie but with that rich creaminess of cheesecake that just feels special. Making it is a bit of a labor of love, but the results are so worth it. Whether it’s for a holiday feast or a weekend treat, I hope you enjoy making (and eating!) this cheesecake as much as I do. It’s one of those recipes that always brings smiles and a little extra warmth to the table.