recipeimage asliceofpumpkincheesecakewithgingersnapcrustiscoveredinhomemadecaramelsauce.Alargecheesecakeisinthebackground.
Print Add to Collection

Pumpkin Cheesecake with Gingersnap Crust

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
Total Time 1 hour 15 minutes
Servings 12
Calories 667kcal
Author Marye



  • 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 , ground
  • 1/4 teaspoon cloves , ground
  • 1/4 teaspoon freshly grated nutmeg
  • 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




  • Cover the outside bottom and sides of a high sided, 9-inch springform pan with aluminum foil. Make sure it's tight.
  • 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.


  • 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.
  • 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
  • Sprinkle with pecans.
  • Pass the caramel syrup so guests can add more if they want to.


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