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Creamy Pumpkin Cheesecake with Gingersnap Crust Recipe

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★★★★★

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.

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. Assemble the cheesecake: Pour the filling over the prepared gingersnap crust in the springform pan, smoothing the top with a spatula.
  8. 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.
  9. 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

Find it online: https://kitchenbynora.com/creamy-pumpkin-cheesecake-with-gingersnap-crust-recipe/