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.
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.
Since I’m afraid to bake with yeast and tend to get the shakes using white flour or more than a couple tablespoons of butter in one recipe, it works out well for our relationship.
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.
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 Gingersnap Crust
Ingredients
- 2 cups gingersnap cookies crushed about 30
- 1/2 cup walnuts chopped
- 1/3 cup melted butter unsalted
- 1/4 teaspoon salt
- 2 8- ounce packages cream cheese room temp
- 3/4 cup sugar
- 3 eggs
- 1 teaspoon vanilla
- 1 cup pure pumpkin
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/4 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.
Susan Salzman
November 22, 2016 at 11:08 amthere is really nothing better than a good pumpkin cheesecake! happy thanksgiving!
Liz DellaCroce
November 22, 2016 at 1:20 pmThat is a fact!! Enjoy!
Mary O.
November 26, 2014 at 12:50 pmI love gingersnaps and this cheesecake looks amazing. I will have to make this.
Sherrie | With Food + Love
November 26, 2014 at 8:31 amI’m so obsessed with gingersnap crusts right now!! This sounds so perfect Liz.
Sally Tews
November 21, 2013 at 1:11 amLiz~
The cheesecake looks D-Lish.I guess I am going to add this to my
Thanksgiving Dinner and Christmas too. Thanx so much.
I hope you and your family have a very Happy Thanksgiving.
Liz DellaCroce
November 21, 2013 at 12:53 pmOh good you won’t regret it!
Kim Beaulieu
November 20, 2013 at 12:04 amI am so impressed your husband bakes. That’s so cool. Mine does pancakes, that’s his speciality. Happy belated birthday. What a great treat to celebrate with. So gorgeous too, love the photos.
Liz DellaCroce
November 20, 2013 at 9:30 amThan you so much!! Mine burns pancakes ironically – lol.
Liz
November 19, 2013 at 11:19 amNice pie recipe. Thank you.
Liz DellaCroce
November 20, 2013 at 9:30 amYou’re welcome Liz!
Katrina @ In Katrina's Kitchen
November 19, 2013 at 11:11 amYou two are the cutest! And holla! you make cute babies ;)
Liz DellaCroce
November 20, 2013 at 9:30 amHOLLA!! xoox
Norma | Allspice and Nutmeg
November 19, 2013 at 5:57 amHow sweet that your husband bakes for you! This pie looks like a winner especially with a gingersnap crust. Pinning!
Liz DellaCroce
November 19, 2013 at 8:58 amYou would love this cheesecake Norma!!
Tracey
November 18, 2013 at 5:46 pmAwww I love that your husband bakes! Mine can make cookies, but rarely does, which is probably for the best given my lack of willpower around them :) Gorgeous cheesecake!
Liz DellaCroce
November 18, 2013 at 7:41 pmI love that yours makes cookies!!! Heck, anything I don’t have to make or bake is wonderful these days. :)
martha mccormick
November 18, 2013 at 5:24 pmYour husband is a keeper!! and he can cook too! LOL Love your site!
Liz DellaCroce
November 18, 2013 at 7:41 pmHe sure is – thank you so much Martha!
Lauren @ Climbing Grier Mountain
November 18, 2013 at 3:50 pmCan I borrow your hubby on our anniversary and my birthday? He’s gooooood!
Liz DellaCroce
November 18, 2013 at 5:10 pmI think I’ll keep him!! xo
Liz
November 18, 2013 at 2:41 pmOh, my. Lucky you!!! My hubby gets nervous boiling frozen veggies. Thank goodness he has many other strong suits :) This cheesecake looks spectacular!!!
Liz DellaCroce
November 18, 2013 at 5:11 pmLOL I just walked mine through roasting an acorn squash and nervous is a perfect word. ;)
Phoebe Lapine
November 18, 2013 at 2:39 pmYum! Pumpkin & Gingersnap … can’t go wrong! I’ll definitely be testing this recipe out soon – thanks!
Liz DellaCroce
November 18, 2013 at 5:11 pmYou really can’t!! Enjoy Phoebe!
Erin @ Texanerin Baking
November 18, 2013 at 2:31 pmAww, a husband who bakes for you! That is the sweetest thing ever. My husband brings me a piece of bread with tablespoons of Nutella on it and is proud of himself. Yeah…
And this cheesecake looks awesome! Woohoo for Rich! :D
Liz DellaCroce
November 18, 2013 at 5:11 pmLOL!!! Well hey, he’s trying right!? I bet you get that more often than I get cheesecake!
Georgia @ The Comfort of Cooking
November 18, 2013 at 2:04 pmLiz, this cheesecake looks incredible! I made a mini variation of pumpkin cheesecake with gingersnap crust, but really, this is more practical since I’d eat 5-6 of the mini’s anyway! Thanks for sharing.
Liz DellaCroce
November 18, 2013 at 5:12 pmLOL I love minis because I can have 10!!! :)
Erin | The Law Student's Wife
November 18, 2013 at 1:47 pmI’ve been hoping for this recipe since I saw you mention it on FB! Does your hubby want to give mine some baking lessons? ;-)
Also, this giveaway isfantastic! Love the recipes (and especially the bloggers behind them.)
Liz DellaCroce
November 18, 2013 at 5:12 pmUgh I need him to give me baking lessons too!!! xo
Megan {Country Cleaver}
November 18, 2013 at 12:22 pmI wish Ben had a secret love of baking – it always makes me feel guilty that Im the one that always does it. Can I borrow your husband as my personal baker? I’ll give him back I promise.
Liz DellaCroce
November 18, 2013 at 7:38 pmYes you can!!! You two should open a bakery now that I think about it! :)
Carla @ Carlas Confections
November 18, 2013 at 11:10 amI NEED this pie! It looks amazing! I cannot believe you are back on the horse so fast after the baby! Huge congrats Liz!!! :)
Liz DellaCroce
November 18, 2013 at 8:27 pmI did this long ago!! Back in October. :) :) I’m so not back on any horse – lol.
Erin @ Dinners, Dishes and Desserts
November 18, 2013 at 9:54 amI love that your husband does the baking! This cheesecake sounds incredible. Thank you so much for joining me today, especially with all that you have going on!
Liz DellaCroce
November 18, 2013 at 8:28 pmThank you so much for having me!! And thank goodness for the ability to schedule posts in advance. :)
Rachel Cooks
November 18, 2013 at 9:20 amCan Rich teach Ben how to bake? ;)
Liz DellaCroce
November 18, 2013 at 9:40 amDEAL! But only if Ben can teach Rich how to enjoy Mexican food. :)
Lauren at Keep It Sweet
November 18, 2013 at 8:36 amI love that your husband bakes for you! This cheesecake looks super delish, a great birthday dessert!
Liz DellaCroce
November 18, 2013 at 9:40 amMe too….ME TOO!! :) Thank you Lauren!