Pumpkin Cheesecake with a Gingersnap Crust - The Lemon Bowl
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5 from 1 vote

Pumpkin Cheesecake with Gingersnap Crust

This rich and creamy cheesecake combines the classic fall flavors of pumpkin and spice with an irresistible gingersnap crunch.
Course Dessert
Cuisine American
Keyword pumpkin cheesecake
Prep Time 20 minutes
Cook Time 55 minutes
Total Time 1 hour 15 minutes
Servings 12
Calories 344kcal
Author Liz Della Croce


  • 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


  • 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.


Calories: 344kcal | Carbohydrates: 32.2g | Protein: 5.6g | Fat: 22.9g | Saturated Fat: 10.6g | Polyunsaturated Fat: 12.3g | Trans Fat: 0g | Cholesterol: 114mg | Sodium: 352mg | Fiber: 1.3g | Sugar: 21.6g