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Pumpkin Cheesecake with Gingersnap Crust

Pumpkin Cheesecake with Gingersnap Crust

It sure is the season for treats and sweets. Thanksgiving was just the beginning of all of the amazingness that is to come!

Speaking of, I just made the most scrumptious dessert and I can't wait to share it with you!

This delicious Pumpkin Cheesecake with Gingersnap Crust recipe is made with the magic. 

plated slice of pumpkin cheesecake with caramel sauce and whipped cream on top

Coming together as a family is always easy when it surrounds holiday meals.

You can practically see a glow in the eyes of everyone at the dinner table and especially when it's dessert time.

delicious pumpkin cheesecake fresh out of the oven. crusted layers

I've always loved a good traditional pumpkin pie during holiday celebrations, so I was excited when I first discovered this Pumpkin Cheesecake with Gingersnap Crust recipe.freshly baked pumpkin cheesecake for the holiday season. Lightly golden top.

I simply couldn't think of a better flavor combination for the holiday table.

Just talking about it makes me want to run to the fridge for leftovers. 

slice of pumpkin pie with fork bite taken out of it. Drizzled with caramel and whipped cream. Ginger crust.

This was my first time baking a pumpkin cheesecake in the oven from scratch and the end result was something to write home about!

Putting this wonderful cheesecake together was really easy and I cannot believe how simple and AMAZING the gingersnap crust is.

perfect slice of cheesecake on a plate topped with caramel and whipped cream

This recipe is definitely a keeper.

This amazing cheesecake crust comes together with crushed Gingersnap cookies, butter and sugar.

perfect slice of cheesecake on a serving plate. Topped with a lot of caramel and whipped cream dollop

The cheesecake filling is simple to mix up, then it goes right into your crusted springform pan to bake.

Make sure to plan to make this the day before you plan on serving it for the most delish cake!

PUMPKIN CHEESECAKE WITH GINGERSNAP CRUST

Are you inspired to grab a loved one and bake together?

This recipe is definitely one to try first this holiday season!

BEST FALL RECIPES

Looking for the perfect Thanksgiving recipe or just a dessert to celebrate the fall season? I totally have your back with these yummy options.

Love pumpkin desserts? This slow cooker pumpkin dump cake is so delicious and so easy to make.

Another version of dump cake but made in the oven? This spiced apple dump cake is an amazing option. 

Looking for something classic for your dessert table? This easy take on green apple pie will be an instant hit.

This recipe is provided, courtesy of Country Crock.

plated slice of pumpkin cheesecake with caramel sauce and whipped cream on top

Pumpkin Cheesecake with Gingersnap Crust

Easy pumpkin cheesecake with a mouth-watering ginger snap crust.

Ingredients

  • 40 gingersnap cookies, finely crushed into crumbs
  • 1 ¾ cups sugar, divided
  • ¾ cup (1 ½ sticks) real unsalted butter, softened, divided
  • 3 packages (8oz) cream cheese, softened
  • 1 can (15oz) pumpkin
  • ¼ cup all-purpose flour
  • 1 Tbsp. pumpkin pie spice
  • 6 eggs, slightly beaten
  • 1 cup heavy cream
  • 1 tsp vanilla extract

Instructions

  1. Place 13x9 in. roasting pan filled halfway with water on bottom rack in oven.  Preheat oven to 325 degrees.
  2. Combine cookie crumbs, ¼ cup sugar and ¼ cup butter small bowl.   Press crumb mixture onto bottom and halfway up side in a large spring-form pan; set aside. 
  3. Beat cream cheese and remaining  1 ½  cups sugar and ½ butter in medium bowl with electric mixer until mixture is creamy, about 3 minutes.  Beat in pumpkin, flour and pumpkin pie spice until smooth.  Gradually beat in eggs, cram and vanilla until smooth.  Pour in to prepared spring-form pan.
  4. Bake in center of oven 1 hour 30 minutes or until edges are golden and middle is almost set.  Without opening the door, turn oven off and let cheesecake stand in oven for 30 minutes.  Cool completely on wire rack. Cover and refrigerate overnight.  Best if made 1 day ahead. 
Nutrition Information

Amount Per Serving Calories 3813Total Fat 200gCarbohydrates 508gProtein 44g
The result is thick and rich cheesecake with the most amazing festive flavors!

 

Will you be baking holiday treats this year?

Which kind?

Leave a Comment

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L Vance

Wednesday 7th of October 2020

Is the butter in the crust supposed to be melted? The picture seems to show a topping over the cheesecake. I'm wondering what that is. Thank you. Sorry if you've already answered these questions!

Dawn Lopez

Wednesday 7th of October 2020

Hi there! The butter would be best softened, but not melted. Thank you for asking.. I need to clarify that in the directions.

The topping you are referring to is just caramel as a topping/garnish. It's not part of the recipe at all. ;)

Barbara Blanton

Sunday 10th of December 2017

OMG that cheesecake looks so good-Do you ship-LOL!!

DJ

Wednesday 29th of November 2017

Looks delicious and easy to make. I plan to try this recipe. I think my family would love it!

Heather

Wednesday 29th of November 2017

This looks absolutely delicious!! I don't make cheesecake very often, but I am going to have to make the time to make this one! Delicious!!

Julie Wood

Tuesday 28th of November 2017

I like cooking with Country Crock rather than butter and this Cheesecake is so awesome and we love cheesecake during the Holidays. Thanks for this recipe!

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