Fall baking reaches a new level of indulgence with Pumpkin Cheesecake Gingersnap Crust, a dessert that balances creamy pumpkin flavor with a crisp, spiced base. Every bite is a celebration of autumn spices, making it the perfect centerpiece for Thanksgiving or cozy evenings at home. The richness of the cheesecake melds beautifully with the warmth of cinnamon, ginger, and cloves in the gingersnap crust, creating a dessert that is both comforting and show-stopping.
Whether you’re an experienced baker or trying a pumpkin dessert for the first time, this Pumpkin Cheesecake Gingersnap Crust recipe promises a foolproof, crowd-pleasing outcome. Let’s dive into this fall-inspired masterpiece.
Why You’ll Love This Pumpkin Cheesecake Gingersnap Crust
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Ultimate Fall Flavors: Spiced pumpkin cheesecake on a crunchy gingersnap base delivers cozy autumn comfort in every bite.
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Creamy Texture: The rich, velvety filling contrasts perfectly with the crisp gingersnap crust.
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Perfect for Holidays: Makes a stunning centerpiece for Thanksgiving, Christmas, or fall gatherings.
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Easy to Make: Step-by-step instructions with clear sensory cues ensure success even for novice bakers.
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Customizable Toppings: Add whipped cream, toasted pecans, or caramel drizzle for extra flair.
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Make-Ahead Friendly: Can be baked a day ahead and stored in the fridge without losing flavor or texture.
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Budget-Friendly Ingredients: Uses simple pantry staples and accessible seasonal produce.
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Expert-Approved Technique: Water bath baking ensures a smooth, crack-free cheesecake every time.
Ingredients for Pumpkin Cheesecake Gingersnap Crust
Crust
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227 g gingersnap cookie crumbs
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71 g unsalted butter, melted
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2 tablespoons granulated sugar
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1/4 teaspoon salt
Filling
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900 g cream cheese, room temperature
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500 g granulated sugar
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57 g sour cream
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425 g pumpkin puree (not pumpkin pie filling)
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6 large eggs, room temperature, lightly beaten
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1 tablespoon vanilla extract
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1 teaspoon salt
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2 1/2 teaspoons ground cinnamon
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1 teaspoon ground ginger
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1/4 teaspoon ground cloves
Ingredient Tips & Substitutions:
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Use full-fat cream cheese for optimal creaminess.
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Gingersnap cookies can be homemade or store-bought for convenience.
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Pumpkin puree should be pure, not sweetened, for balanced flavor.
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For a dairy-free version, substitute cream cheese and sour cream with coconut-based alternatives.
Step-by-Step Instructions for Pumpkin Cheesecake Gingersnap Crust
Preheat & Prepare
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Position a rack in the center of the oven and preheat to 163°C (325°F).
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Grease a 25 cm (10-inch) springform pan with cooking spray.
Make the Gingersnap Crust
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In a bowl, combine gingersnap crumbs, melted butter, sugar, and salt until evenly moistened.
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Press mixture firmly into the base and slightly up the sides of the pan.
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Bake for 10 minutes until golden. Cool completely.
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Wrap pan with multiple layers of foil to prevent water bath leaks.
Prepare the Filling
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In a large bowl, beat cream cheese until smooth. Gradually add sugar, scraping sides.
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Mix in sour cream and pumpkin puree.
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Beat in eggs, one at a time, then add vanilla, salt, cinnamon, ginger, and cloves. Mix until just combined—avoid overmixing.
Assemble & Bake
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Pour filling over cooled crust.
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Place springform pan in a large roasting pan. Carefully add boiling water until halfway up the side of the pan.
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Bake 1 hour 45 minutes, edges set but center slightly jiggly.
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Turn off oven, open door briefly, leave cheesecake inside 1 additional hour.
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Remove from water bath, cool completely on rack.
Chill & Serve
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Run a knife around cake edge, cover, and refrigerate at least 8 hours or overnight.
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Bring to room temperature 30 minutes before slicing.
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Remove springform ring and garnish with whipped cream or toasted pecans.
Pro Tips for Perfect Pumpkin Cheesecake Gingersnap Crust
How to Avoid Cracks
Use a water bath to maintain even baking and prevent cracks. Avoid overmixing eggs into the batter to reduce air bubbles.
Can I Make It Ahead?
Absolutely. Cheesecake improves after chilling overnight. Cover tightly to prevent odor absorption from the fridge.
What’s the Best Pumpkin for Cheesecake?
Choose canned pumpkin puree or roasted and pureed sugar pumpkin. Avoid pumpkin pie filling as it contains added sugar and spices.
Best Ways to Serve
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Serve chilled or at room temperature for the creamiest texture.
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Drizzle caramel or chocolate sauce over slices for a decadent finish.
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Pair with hot coffee or spiced tea for cozy fall vibes.
Nutrition (Per Serving)
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Calories: 450 kcal
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Fat: 28 g
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Saturated Fat: 16 g
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Carbohydrates: 45 g
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Sugar: 32 g
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Protein: 8 g
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Fiber: 2 g
Storage & Leftovers
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Fridge: Store covered in the fridge for up to 5 days.
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Freezer: Wrap tightly in foil and place in an airtight container for up to 2 months. Thaw overnight in fridge.
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Reheating: Serve chilled; gently warm slices in a low oven (150°C / 300°F) for 5–10 minutes if desired.
FAQs
Can I use a different crust?
Yes! Graham cracker or pecan crusts work well, but gingersnap adds signature warmth.
How long does it take to bake?
Approximately 1 hour 45 minutes plus 1 hour in the oven after turning off heat.
Is this cheesecake gluten-free?
Use gluten-free gingersnaps to make it suitable for gluten-sensitive diets.
Can I halve the recipe?
Yes, adjust baking time slightly for smaller pans and monitor doneness closely.
Variations
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Mini Cheesecakes: Use muffin tins for individual servings; adjust baking time to 25–30 minutes.
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Vegan Version: Substitute cream cheese and sour cream with plant-based alternatives; ensure gingersnaps are vegan.
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Spice Twist: Add nutmeg or allspice for more complex fall flavor.
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Holiday Presentation: Top with candied ginger or a cinnamon-sugar dusting.
Conclusion
Fall deserves the warmth and indulgence of Pumpkin Cheesecake Gingersnap Crust. Its creamy pumpkin filling, spiced gingersnap base, and perfect balance of sweetness and spice make it an unforgettable dessert. Unlock the full flavor of autumn and make every gathering a little more special with this decadent cheesecake.