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 of 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
there is really nothing better than a good pumpkin cheesecake! happy thanksgiving!
Liz DellaCroce
That is a fact!! Enjoy!
Mary O.
I love gingersnaps and this cheesecake looks amazing. I will have to make this.
Sherrie | With Food + Love
I’m so obsessed with gingersnap crusts right now!! This sounds so perfect Liz.
Sally Tews
Liz~
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
Oh good you won’t regret it!
Kim Beaulieu
I 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
Than you so much!! Mine burns pancakes ironically – lol.
Liz
Nice pie recipe. Thank you.
Liz DellaCroce
You’re welcome Liz!
Katrina @ In Katrina's Kitchen
You two are the cutest! And holla! you make cute babies ;)
Liz DellaCroce
HOLLA!! xoox
Norma | Allspice and Nutmeg
How sweet that your husband bakes for you! This pie looks like a winner especially with a gingersnap crust. Pinning!
Liz DellaCroce
You would love this cheesecake Norma!!
Tracey
Awww 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
I love that yours makes cookies!!! Heck, anything I don’t have to make or bake is wonderful these days. :)