Pumpkin Cheesecake with Gingersnap Crust

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This pumpkin cheesecake with gingersnap crust sweeps you down the winding road to decadence with the addition of an ultra rich and buttery caramel sauce (bourbon optional) and a sprinkling of toasty pecans. If you follow my tips for perfect cheesecake you’ll never have a cracked top, either.

Originally published 12-8-2017. Last updated October 16, 2019

Recipe Ingredients

I have had this cheesecake so many times that I should be tired of it — but I’m not. Make it once and you’ll be hooked.

• Cream cheese is essential, of course. Don’t use any substitute for full fat, traditional cream cheese. I use Philadelphia brand.
• Pumpkin gives this dessert it’s luscious flavor and gorgeous autumn color. Be sure that you don’t get pumpkin pie filling. You want plain pumpkin puree.
• Brown sugar and sugar are the sweeteners here.
• Sour cream adds an extra zap of creamy richness.
• Eggs hold the cheesecake together. I use large, pasture raised, organic eggs. Make sure they are at warm, room temperature.
• Gingersnaps from the store. They need to be crunchy all the way through and homemade ones, while very delicious, aren’t crunchy enough.
• Butter can be salted or unsalted.
• Cinnamon, ginger, cloves, and nutmeg are the traditional spices used here. I always get whole nutmeg and grate it into the recipe -it has so much more flavor.
• Bourbon adds a warm, inviting flavor. You can leave it out if you prefer.
• Homemade Jack Daniels caramel sauce or caramel sauce from the store.
• Pecans add a toasty garnish to the top.

The Perfect Holiday Dessert

So, my high school son has become Mr. Popularity this year and has amassed a group of friends that fondly refer to each other as The Fam. They get together often between youth group at church, school, and hanging out at each other’s houses. They decided to have a Friendsgiving the Monday before Thanksgiving.

Thus pumpkin cheesecake with gingersnap crust. And it is amazing, if I do say so myself.

This pumpkin spice cheesecake (because yes, of course there are spices in it) can be made 2 or 3 days ahead of time, wrapped tightly and refrigerated. Just make sure it’s going in a non-smelly refrigerator because it will pick up flavors. Nothing worse than onion and salmon pumpkin cheesecake, right?

A similar cheesecake you might enjoy is my pecan praline cheesecake.

Tips for the Best Pumpkin Cheesecake

• Use store bought gingersnaps in this recipe. They are crunchier and make a crisper crust that doesn’t get soggy.
• Make sure that you blend up the cookies thoroughly and that there are no chunks of cookies left. Run your fingers through the crumbs and fish out any big pieces.
• Follow all the directions carefully.
• All ingredients should be at room temperature. This is IMPERATIVE.
• The water bath is important so don’t skip it.
• Make sure your aluminum foil is wrapped securely around the bottom of the springform and up the sides to prevent leaking.
• A little water will get in to the aluminum foil – be careful when you take the foil off because you could get scalded by some of it.
• Do NOT peek at the cheesecake while it is baking or resting because it  makes it cranky. AND it will crack.
• Let the cake come to room temperature before chilling.
• Place paper towel over the top of the cake before wrapping with plastic wrap and chilling overnight. This will keep the top dry and help guard against cracking.
• Let the cheesecake stand at room temperature for 30 minutes before serving.

How to Make a Pumpkin Cheesecake

Here are step by step images to help you make this pumpkin cheesecake with the gingersnap crust.

1. Mix the butter and gingersnap crumbs.
2. Press firmly into the bottom and up the sides of a high sided springform pan.
3. Add the cream cheese, sugars, and spices.
4. Blend in the egg.
5. Stir in the pumpkin.
6. Gently fold in the bourbon and sour cream.
7. Pour into the crumb crust.
8. Place the aluminum foil covered springform pan into a bigger pan. Add boiling water to the outer pan and bake as directed.

Pumpkin Cheesecake Recipe FAQs

Here are the most commonly asked questions about this recipe. If you don’t find the answer to yours here leave a comment below or email me – I’ll get back to you as soon as I can!

How do you keep the top of the cheesecake from cracking?

Sometimes it just happens – but following these rules will help make sure it doesn’t.

• Always mix the cheesecake on low with the paddles, never whip.
• Mix as little as possible once the eggs are completely mixed in.
• Do not open the oven door until 1 hour AFTER you turn the oven off!
• Don’t overbake! It’s done when the edges are golden brown and the center is just set.

How do you fix a cracked cheesecake?

If it cracks my favorite thing to do is to add a thick topping like fruit, ganache, or (as here) caramel. I don’t tend to like to serve nekkid cheesecakes, anyhow. It just seems wrong.

How long do you bake a pumpkin cheesecake?

Most cheesecakes bake for about an hour then are left to settle in the oven for another hour. This is a technique I’ve used for at least three decades and it works like a charm!

Can you freeze cheesecake?

You can! Here’s how –

1. Cool your cheesecake thoroughly.
2. Remove the outer rim of the springform pan.
3. Wrap the cheesecake and the springform pan base in plastic wrap.
4. Freeze for up to three months.
5. If you are going to be needing that pan base you can chill the cake overnight then carefully slip a knife between the pan base and the crust to loosen it. Carefully remove it from the pan and place on a cardboard round. Wrap and freeze.
6. Let thaw overnight in the refrigerator before serving.

More Cheesecake Recipes

I love cheesecakes and I have a lot of recipes for them! You can’t go wrong with any of them!

• Pecan Praline Cheesecake is one of my favorites for Thanksgiving. It’s full of great pecan flavor with a sweet praline topping.
• Red Velvet Cheesecake is a little different than other recipes you may have seen but I promise you – one bite and you’ll agree it’s the best.
• Southern Banana Pudding Cheesecake has all the flavor of our iconic dessert but it’s even more decadent.
• Irish Cream Cheesecake is rich and creamy with the definite flavor of Irish Cream.
• Plain Cheesecake comes out perfectly every time and it’s just right for adding a fruit topping to.
• Snickers Bar Cheesecake is one I made in honor of one of my favorite candy bars.

You’ll find lots more cheesecakes and other sweets in the Dessert Category.

You May Need…

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What’s new? Check out my Restless Chipotle & Co. Store on Amazon where you’ll find all kinds of nostalgic goodness!  Thanks so much for being a part of Restless Chipotle!

This leakproof springform pan is the exact one I use to make this pumpkin cheesecake recipe. I love the way it’s lipped on the bottom and (of course) it comes in RestlessChipotle red!

Pumpkin Cheesecake with Gingersnap Crust Recipe

This is perfect. Tall and dense, spicy and sweet – plus it’s so creamy it will make you cry tears of joy.

Or, at the very least, lick the plate.

Whether you serve this gorgeous pumpkin cheesecake with gingersnap crust at Thanksgiving or Christmas – or just because (like me) you love pumpkin it will be a huge hit. I promise!

If you click on the number of servings in the recipe card you can adjust the measurements up or down for the exact number of servings you need.

If you love this recipe please give it 5 stars! ⭐️⭐️⭐️⭐️⭐️

4.41 from 10 votes

Pumpkin Cheesecake with Gingersnap Crust

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Creamy and rich, this luxurious New York style pumpkin spice cheesecake comes out perfectly every time! The warm, spicy crunch of the gingersnaps give a nice contrast to the cool, rich flavor of the pumpkin cheesecake. Bourbon is optional but really good!

Course Desserts

Cuisine American

Prep Time 15 minutes

Cook Time 1 hour

Resting and Chilling 8 hours

Total Time 9 hours 15 minutes

Servings 12

Calories 667

Author Marye Audet-White

As an Amazon Associate I earn from qualifying purchases.

Equipment Needed

• Stand mixer
• rubber spatula
• Springform pan

Ingredients

Crust

• 2 cups gingersnap cookie crumbs
• 1/2 cup butter, ,melted

Cheesecake Filling

• 32 ounces cream cheese, original not low fat or no fat – 4 8-ounce packages, room temperature
• 1 cup sugar
• 1 cup light brown sugar
• 1 teaspoon cinnamon, ground
• 1/2 teaspoon ginger, round
• 1/4 teaspoon cloves, ground
• 1/4 teaspoon nutmeg, freshly grated is best
• 6 eggs, room temperature
• 1 tablespoon bourbon, optional
• 15 ounces solid pack pumpkin, not pumpkin pie filling mix
• 1/4 cup sour cream, room temperature – not reduced fat or low fat or fat free

Topping

• 1/3 cup caramel sauce,
• 1 cup pecans, roasted and chopped

US Customary – Metric

Instructions

Crust

• Cover the outside bottom and sides of a high sided, 9-inch springform pan with aluminum foil. Make sure it's tight to prevent leaking.
• Pulse the gingersnaps in the bowl of a food processor until they are crumbs.
• Stir in melted butter.
• Press the crumb mixture over the bottom and half way up the sides of the springform pan.
• Set aside.

Cheesecake

• Preheat the oven to 375.
• Place the cream cheese, sugar, and spices in the bowl of a mixer.
• Beat with the paddle attachment until light and creamy on low speed for 8 minutes. DO NOT ever use a whisk or beat on medium or high speed.
• With the mixer still on low speed add the eggs, one at a time, beating 1 to 2 minutes after each.
• Still on low speed beat in the pumpkin.
• Fold in the bourbon, if using, and sour cream with a rubber spatula, folding until the sour cream is completely mixed in.
• Pour the filling into the prepared crust and place in a large roasting pan.
• Pour enough boiling water into the roasting pan to come halfway up the sides of the cheesecake.
• Bake for 1 hour.
• Turn the oven off and let the cheesecake sit for 1 hour. DO NOT OPEN THE OVEN DOOR.
• Remove from the oven, take out of the water bath, and remove the foil carefully.
• Let the cheesecake sit away from drafts until it cools to room temperature.
• Place a folded paper towel on the top of the cheesecake and cover the top of the pan with aluminum foil.
• Chill overnight or at least 8 hours.
• Just before serving remove the aluminum foil and paper towel from the top; run a knife around the edge of the springform pan to loosen the cake.
• Remove the springform pan.
• Top with Jack Daniels Caramel Syrup (recipe on RestlessChipotle.com
• Sprinkle with pecans.
• Pass the caramel syrup so guests can add more if they want to.

Notes

• Use store bought gingersnaps in this recipe. They are crunchier and make a crisper crust that doesn’t get soggy.
• Make sure that you blend up the cookies thoroughly and that there are no chunks of cookies left. Run your fingers through the crumbs and fish out any big pieces.
• Follow all the directions carefully.
• All ingredients should be at room temperature. This is IMPERATIVE.
• The water bath is important so don’t skip it.
• Make sure your aluminum foil is wrapped securely around the bottom of the springform and up the sides to prevent leaking.
• A little water will get in to the aluminum foil – be careful when you take the foil off because you could get scalded by some of it.
• Do NOT peek at the cheesecake while it is baking or resting because it  makes it cranky. AND it will crack.
• Let the cake come to room temperature before chilling.
• Place paper towel over the top of the cake before wrapping with plastic wrap and chilling overnight. This will keep the top dry and help guard against cracking.
• Let the cheesecake stand at room temperature for 30 minutes before serving.

Nutrition

Calories: 667kcal | Carbohydrates: 55g | Protein: 9g | Fat: 46g | Saturated Fat: 22g | Cholesterol: 191mg | Sodium: 456mg | Potassium: 270mg | Fiber: 2g | Sugar: 39g | Vitamin A: 6940IU | Vitamin C: 1.6mg | Calcium: 118mg | Iron: 1.9mg

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