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pumpkin cheesecake

Easy Pumpkin Cheesecake With Gingersnap Crust

ust take a moment and imagine the fall flavors of pumpkin pie combined with the creaminess of a rich cheesecake and gingersnap cookies topped with a sweet light and creamy cream cheese frosting. Add the warm flavorful aroma of spices and you’ve got the best holiday dessert to share with your family this season.
Prep Time 20 mins
Cook Time 1 hr
Total Time 1 hr 20 mins
Course Dessert, Holiday, Seasonal
Cuisine American
Servings 6 people
Calories 350 kcal


  • Gingersnap Cookie Crust
  • 2 tablspoons all purpose flour 30 grams
  • 2 1/2 tablespoons brown sugar 37 grams
  • 1 1/4 cups gingersnap cookie crumbs 190grams
  • 2 tablespoons unsalted butter 60 grams, melted
  • Pumpkin Spice Filling
  • 24 ounces cream cheese 670 grams
  • 5 large eggs 250 grams
  • 1/2 cup sour cream 110 grams
  • 1 1/2 teaspoon cinnamon 6 grams
  • 1 cup pumpkin puree 230 grams
  • 1 teaspoon vanilla extract 5 grams
  • 2 tablespoons all purpose 30 grams
  • 1 3/4 cups sugar 350 grams
  • 1 teaspoon allspice 4 grams, or pumpkin spice
  • 1/2 cup butter 113 grams
  • 8 oz cream cheese 225 grams, room temperature
  • 1 teaspoon vanilla extract 4 grams
  • 1 1/2 cups icing sugar 180 grams
  • 1 tablespoon milk or heavy cream 15 grams


  • Preheat the oven to 175°C (350°F)
  • Grease a 10 inch round springform baking pan with cooking spray.
  • Make The Gingersnap Crust: Add the flour, ginersnap cookie crumbs, brown sugar and butter into a food processsor and pulse until combined.
  • Add the ginersnap mixture into the bottom of the springform pan and press firmly compacting the mixture.
  • Bake for 12-15 minutes, then reove from the oven. Lower the oven heat to 150°C (300°F).
  • Make The Pumpkin Filling: Add the cream cheese into a bowl with a paddle attachment or use a handmixer. Mix the cream cheese on medium low speed until its smooth and without any lumps.
  • Add the flour, sugar and allspice into the cream cheese mixture and mix for 4 minutes on low speed, scrap side of bowl between the mixing.
  • Pur in the vanilla extract and pumpkin puree and just mix until mixture is well combined.
  • Add the eggs one by one while mixing on low speed until pumpkin cream cheese batter is well combined.
  • Using a spatula, add the sour cream and mix into the batter until well mixed.
  • Pour the pumpkin spice mixture onto the prepared gingersnap crust and bake for 55-60 minutes. The cheesecake internal temperature should read about 75-80°C (170-175°F)
  • Note: About 2-2 1/2 inches from the center of the pumpkin cheesecake will be still jiggly when fully baked.
  • Once the cheesecake is baked, turn off the oven and prop the oven door open a little bit and allow the cool inside the oven for 60 minutes.
  • Afterwards, remove the the cake from the oven and allow to cool at room temperature for 30 minutes, then place into refridgerator and chill for at least 6 hours. For best results chill overnight.
  • Cream Cheese Frosting: Add the butter, cream cheese, milk and vanilla and beat using a handmixer or by hand until the mixture is light and fluffy.
  • Slowly add the icing sugar and mix until the frosting is light, airy and fluffy.
  • Spread over the pumpkin cheesecake once the cheesecake is completed cooled. You can keep the cream cheese frosting stored in a covered container or zip lock bag.
  • Enjoy!
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