Introduction

This pumpkin cheesecake combines the warm spices of fall with a creamy, rich texture that’s perfect for festive gatherings or a cozy night in. The gingersnap crust adds a delightful crunch that complements the smooth pumpkin filling beautifully.

A round cheesecake with a thick, crumbly brown crust forming the base and sides, topped with smooth, light orange pumpkin filling that is evenly spread. Around the edge of the pumpkin layer, there are twelve large, creamy white swirls of whipped cream, and a small, decorative orange pumpkin sits in the center on top. The cheesecake sits on a white ruffled-edge cake stand placed on a white marbled surface, with an orange textured cloth and small pumpkins nearby. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups (200g) gingersnap cookie crumbs*
1/4 teaspoon ground ginger
1/4 teaspoon ground cinnamon
6 Tablespoons (85g) unsalted butter, melted
1/4 cup (50g) granulated sugar or brown sugar (packed)
1 cup (240ml) cold heavy cream or heavy whipping cream
16 ounces (452g) full-fat brick cream cheese, softened to room temperature
1 cup (226g) pumpkin puree*
3/4 cup (90g) confectioners’ sugar
1/4 cup (50g) packed light or dark brown sugar
1 teaspoon pure vanilla extract
2 teaspoons store-bought or homemade pumpkin pie spice*
1/2 teaspoon ground cinnamon
1/8 teaspoon salt
Whipped cream and/or salted caramel for serving

Instructions

Step 1: Preheat your oven to 350°F (175°C). In a medium bowl, combine the gingersnap cookie crumbs, ground ginger, ground cinnamon, melted butter, and granulated sugar. Mix until the crumbs are evenly coated and hold together when pressed.
Step 2: Press the crumb mixture firmly into the bottom of a 9-inch springform pan to form an even crust. Bake for 10 minutes, then set aside to cool while you prepare the filling.
Step 3: In a large mixing bowl, beat the cream cheese with an electric mixer until smooth and creamy. Add pumpkin puree, confectioners’ sugar, brown sugar, vanilla extract, pumpkin pie spice, cinnamon, and salt. Mix until fully combined and smooth.
Step 4: In a separate chilled bowl, whip the cold heavy cream until stiff peaks form. Gently fold the whipped cream into the pumpkin and cream cheese mixture until well incorporated, keeping the texture light and fluffy.
Step 5: Pour the filling over the cooled crust and smooth the top with a spatula. Chill the cheesecake in the refrigerator for at least 4 hours, preferably overnight, to allow it to set completely.
Step 6: Before serving, top with whipped cream and drizzle salted caramel if desired. Carefully remove the springform pan sides, slice, and enjoy!

Tips & Variations

For a gluten-free option, substitute gluten-free gingersnap cookies for the crust.
Make your own pumpkin pie spice by mixing ground cinnamon, nutmeg, ginger, and cloves for a fresh flavor.
Use canned pumpkin puree for convenience; avoid pumpkin pie filling which contains added spices and sugar.
To avoid cracks, don’t overmix the cream cheese and avoid rapid temperature changes when baking or chilling.
Try adding a splash of bourbon or maple syrup to the filling for extra depth.

Storage

Store the pumpkin cheesecake covered in the refrigerator for up to 5 days. For longer storage, wrap tightly and freeze for up to 2 months. Thaw overnight in the fridge before serving. Enjoy leftovers chilled or at room temperature.

How to Serve

A round cheesecake sits on a white cake stand with a ruffled edge, resting on a soft red cloth on a white marbled surface. The cheesecake has a thick, crumbly brown crust forming the sides, with a smooth light orange filling in the middle. On top of the filling is a circle of evenly spaced white whipped cream swirls, with a small orange pumpkin placed in the center. Another small pumpkin rests near the base of the cake stand. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different crust for this cheesecake?

Yes, you can substitute the gingersnap crust for graham cracker crumbs or an Oreo cookie crust if you prefer a different flavor or texture.

Is it necessary to whip the heavy cream separately?

Whipping the cream separately and folding it into the filling lightens the texture, giving the cheesecake a mousse-like creaminess. You can skip this step for a denser, more classic cheesecake texture, but whipping cream is recommended for best results.

Creamy Pumpkin Cheesecake with Gingersnap Crust Recipe

Print Recipe

★★★★★

4.5 from 151 reviews

This decadent Pumpkin Cheesecake combines a spiced gingersnap crust with a rich and creamy pumpkin-infused filling spiced with cinnamon and pumpkin pie spice. Perfectly balanced between creamy sweetness and autumnal spice, it’s ideal for holiday celebrations or a cozy fall dessert.

Author: Nora
Prep Time: 20 minutes
Cook Time: 0 minutes
Total Time: 6 hours 20 minutes (including chilling time)
Yield: 8 servings 1x
Category: Dessert
Method: No-Cook
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

Crust

2 cups (200g) gingersnap cookie crumbs
1/4 teaspoon ground ginger
1/4 teaspoon ground cinnamon
6 Tablespoons (85g) unsalted butter, melted
1/4 cup (50g) granulated sugar or brown sugar (packed)

Filling

16 ounces (452g) full-fat brick cream cheese, softened to room temperature
1 cup (226g) pumpkin puree
3/4 cup (90g) confectioners’ sugar
1/4 cup (50g) packed light or dark brown sugar
1 teaspoon pure vanilla extract
2 teaspoons store-bought or homemade pumpkin pie spice
1/2 teaspoon ground cinnamon
1/8 teaspoon salt
1 cup (240ml) cold heavy cream or heavy whipping cream

Toppings (Optional)

Whipped Cream
Salted Caramel

Instructions

Prepare the crust: In a medium mixing bowl, combine the gingersnap cookie crumbs, ground ginger, ground cinnamon, granulated or brown sugar, and melted butter. Mix thoroughly until the crumbs are evenly coated and the mixture holds together when pressed.
Form the crust: Press the crumb mixture evenly into the bottom of a 9-inch springform pan to create a firm and even crust layer. Refrigerate while preparing the filling to set.
Make the filling base: In a large bowl, beat the softened cream cheese with an electric mixer until smooth and creamy, ensuring there are no lumps.
Add pumpkin and sugars: Gradually add the pumpkin puree, confectioners’ sugar, brown sugar, vanilla extract, pumpkin pie spice, ground cinnamon, and salt. Mix on low speed until all ingredients are combined and the filling is smooth.
Whip the cream: In a separate chilled bowl, whip the cold heavy cream until stiff peaks form. This will lighten and add airiness to the cheesecake.
Fold whipped cream into filling: Gently fold the whipped cream into the pumpkin cream cheese mixture with a spatula to incorporate without deflating the mixture.
Assemble the cheesecake: Pour the filling over the prepared gingersnap crust in the springform pan, smoothing the top with a spatula.
Chill the cheesecake: Cover the cheesecake with plastic wrap and refrigerate for at least 6 hours, preferably overnight, to allow the flavors to meld and the cheesecake to set firmly.
Serve: Before serving, optionally top with whipped cream and a drizzle of salted caramel sauce for extra richness. Slice and enjoy chilled.

Notes

Use full-fat cream cheese and heavy cream for the creamiest texture; low-fat substitutes may affect consistency.
For a gluten-free crust, substitute gingersnap cookies with gluten-free spiced cookies.
Ensure cream cheese is softened to room temperature to avoid lumps in the filling.
The cheesecake sets best when refrigerated overnight.
Store leftover cheesecake covered in the refrigerator for up to 4 days.
Homemade pumpkin pie spice can be used as a blend of cinnamon, nutmeg, ginger, and cloves if preferred.

Keywords: pumpkin cheesecake, no-bake cheesecake, fall dessert, pumpkin pie spice, gingersnap crust, creamy pumpkin dessert