Description
This Easy Pumpkin Cheesecake with Gingersnap Crust combines a crunchy, spiced cookie base with a smooth and creamy pumpkin-spiced filling. Perfect for Thanksgiving or any fall gathering, it’s festive, cozy, and surprisingly simple to make.
Ingredients
For the crust:
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1 1/2 cups (200 g) gingersnap cookie crumbs
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1/4 cup (60 g) melted butter
For the filling:
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3 (8 oz / 675 g) packages cream cheese, softened
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1 cup (200 g) sugar
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1 cup (240 g) pumpkin puree
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3 large eggs
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1 tsp vanilla extract
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1 tsp ground cinnamon
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1/2 tsp ground ginger
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1/4 tsp ground nutmeg
Instructions
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Preheat oven to 350°F (175°C). Grease a 9-inch springform pan.
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Mix gingersnap crumbs with melted butter. Press firmly into pan to form the crust.
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In a large bowl, beat cream cheese and sugar until smooth. Add pumpkin puree, eggs, vanilla, and spices. Beat until combined and silky.
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Pour filling over the crust, smooth the top, and bake 50–60 minutes until just set.
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Cool completely at room temperature, then chill at least 4 hours or overnight.
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Slice, serve, and top with whipped cream if desired.
Notes
Always use room-temperature cream cheese to avoid lumps.
Only use pure pumpkin puree, not pumpkin pie filling.
Chill completely for the best texture.
Add more ginger or cloves for a spicier kick.
Cracks can be covered with whipped cream or toppings.
- Prep Time: 20 minutes
- Cook Time: 50–60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American