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
- 2 cups gingersnap cookies (crushed about 30)
- ½ cup walnuts (chopped)
- ⅓ 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
- 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.
43 thoughts on “Pumpkin Cheesecake with Gingersnap Crust”
I love gingersnaps and this cheesecake looks amazing. I will have to make this.
I’m so obsessed with gingersnap crusts right now!! This sounds so perfect 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.
Oh good you won’t regret it!
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.
Than you so much!! Mine burns pancakes ironically – lol.
Nice pie recipe. Thank you.
You’re welcome Liz!
You two are the cutest! And holla! you make cute babies ;)
How sweet that your husband bakes for you! This pie looks like a winner especially with a gingersnap crust. Pinning!
You would love this cheesecake Norma!!
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!
I love that yours makes cookies!!! Heck, anything I don’t have to make or bake is wonderful these days. :)
Your husband is a keeper!! and he can cook too! LOL Love your site!
He sure is – thank you so much Martha!
Can I borrow your hubby on our anniversary and my birthday? He’s gooooood!
I think I’ll keep him!! xo
Oh, my. Lucky you!!! My hubby gets nervous boiling frozen veggies. Thank goodness he has many other strong suits :) This cheesecake looks spectacular!!!
LOL I just walked mine through roasting an acorn squash and nervous is a perfect word. ;)
Yum! Pumpkin & Gingersnap … can’t go wrong! I’ll definitely be testing this recipe out soon – thanks!
You really can’t!! Enjoy Phoebe!
Aww, 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
LOL!!! Well hey, he’s trying right!? I bet you get that more often than I get cheesecake!
Liz, 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.
LOL I love minis because I can have 10!!! :)
I’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.)
Ugh I need him to give me baking lessons too!!! xo
I 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.
Yes you can!!! You two should open a bakery now that I think about it! :)
I NEED this pie! It looks amazing! I cannot believe you are back on the horse so fast after the baby! Huge congrats Liz!!! :)
I did this long ago!! Back in October. :) :) I’m so not back on any horse – lol.
I 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!
Thank you so much for having me!! And thank goodness for the ability to schedule posts in advance. :)
Can Rich teach Ben how to bake? ;)
DEAL! But only if Ben can teach Rich how to enjoy Mexican food. :)
I love that your husband bakes for you! This cheesecake looks super delish, a great birthday dessert!
Me too….ME TOO!! :) Thank you Lauren!