Pumpkin Cheesecake with Gingersnap Crust

3 reader reviews / 5 stars average

This rich and creamy cheesecake combines the classic fall flavors of pumpkin and spice with an irresistible gingersnap crunch. Perfect for special occasions, holidays and entertaining.

Pumpkin Cheesecake with a Gingersnap Crust - The Lemon Bowl

When I married my husband back in 2005, I had no idea I was marrying a closet baker. As it turns out, my IT Specialist by day is not only an amazing bread baker but he can knock out the best sugar cookies, hermit bars, and cheesecakes I’ve ever tasted.

Liz and Rich - The Lemon Bowl

Since I’m afraid to bake with yeast and tend to get the shakes using white flour or more than a couple of tablespoons of butter in one recipe, it works out well for our relationship.

Pumpkin Cheesecake with Gingersnaps - The Lemon Bowl

During my recent 33rd birthday, I requested a pumpkin version of his famous cheesecakes. (I promise to share his award-winning Dark Chocolate Bailey’s Irish Cream Cheesecake with Oreo Crust soon!!) Instead of creating a crust with Oreos he used gingersnap cookies and walnuts. (Hey! Omega-3’s!)

To boost up the pumpkin flavor we all love he used plenty of warm spices including cinnamon, nutmeg and ground cloves.

Pumpkin Cheesecake with Gingersnap Crust - The Lemon Bowl

If you are celebrating a special occasion, attending a holiday gathering or hosting a party this season, you must put this Pumpkin Cheesecake with Gingersnap Crust on your menu. The crunchy, molasses-packed gingersnaps are the perfect complement to the creamy, pumpkin-spiced cheesecake filling.

Pumpkin Cheesecake with a Gingersnap Crust - The Lemon Bowl

Pumpkin Cheesecake with Gingersnap Crust

3 reader reviews / 5 stars average
This rich and creamy cheesecake combines the classic fall flavors of pumpkin and spice with an irresistible gingersnap crunch.
PREP: 20 mins
COOK: 55 mins
TOTAL: 1 hr 15 mins
REVIEW PRINT
Servings: 12

Ingredients
 

  • 2 cups gingersnap cookies (crushed about 30)
  • ½ cup walnuts (chopped)
  • cup melted butter (unsalted)
  • ¼ teaspoon salt
  • 2 8- ounce packages cream cheese (room temp)
  • ¾ cup sugar
  • 3 eggs
  • 1 teaspoon vanilla
  • 1 cup pure pumpkin
  • 1 teaspoon cinnamon
  • ½ teaspoon nutmeg
  • ¼ teaspoon ground cloves

Instructions
 

  • Pre-heat oven to 350 degrees. Pulse gingersnap cookies, walnuts, butter and salt in a food processor until finely crushed into a coarse sand.
  • Press crust mixture into the bottom of a 9-inch springform pan until it comes 1 inch up the sides. Bake crust for 10 minutes then set aside to cool.
  • In a stand mixer, beat together softened cream cheese and sugar on medium until smooth – about 2 minutes. Slowly add in eggs one at a time followed by the vanilla, pumpkin and spices. Blend until creamy and fully incorporated.
  • Pour mixture into the prepared crust and bake 50-60 minutes or until filling sets. Let cake cook completely before removing pan rim. Chill before serving.

Nutrition

Calories: 344kcalCarbohydrates: 32.2gProtein: 5.6gFat: 22.9gSaturated Fat: 10.6gPolyunsaturated Fat: 12.3gTrans Fat: 0gCholesterol: 114mgSodium: 352mgFiber: 1.3gSugar: 21.6g
DID YOU TRY THIS RECIPE? Mention @thelemonbowl or tag #thelemonbowl! I would LOVE to see!

40 thoughts on “Pumpkin Cheesecake with Gingersnap Crust”

Leave a Reply

Your email address will not be published. Required fields are marked *

Let us know what you think!




This site uses Akismet to reduce spam. Learn how your comment data is processed.