Seriously, the Best Pumpkin Cheesecake with Gingersnap Crust
If there’s one recipe I make every year without fail, it’s this Pumpkin Cheesecake with Gingersnap Crust. After 10+ years of perfecting it, I can confidently say it’s the best pumpkin cheesecake you’ll ever try.
2 things make it truly exceptional: flavor and texture.
The cheesecake filling is made with both cream cheese and sour cream for a balanced, tangy flavor. Pumpkin purée and a blend of warm pumpkin pie spices—cinnamon, ginger, nutmeg, and more—infuses each bite with cozy, autumnal warmth.
As it bakes, the cheesecake takes on the most heavenly texture—creamy and decadent, yet light and airy all at once.
But what really sets this cheesecake apart is the intensely zippy gingersnap crust. The bold, spicy ginger flavor offers so much more than a typical graham cracker crust, cutting through the creaminess of the filling and adding an extra layer of flavor.
When all’s said and done, this pumpkin cheesecake is the ultimate fall dessert, especially for holidays like Friendsgiving and Thanksgiving.
This recipe is so beloved that it was one of the very first I ever shared here on PWWB, all the way back in 2017. Since then, thousands of readers have made it and fallen in love with it too, and I’m so excited for you to give it a try!
After all, who needs pie anyway?! 😘
Maximum Flavor, Minimal Effort
3 foolproof secrets to low-fuss, flavor-packed dinners, learned from years working in restaurants.
Before You Start, Plan Ahead!
This cheesecake bakes for almost 2 hours and needs to set for up to 13 hours. To ensure success:
- The night before, pull the cream cheese, sour cream, and eggs out of the fridge so the ingredients are room temperature when you start baking.
- Bake your cheesecake at least one day before you plan to serve, if not more. Check the Recipe Notes, below, for guidance on make-ahead directions, storage, and freezing.
The Best Crust Starts with The Best Gingersnaps
A key factor in what makes this recipe the best pumpkin cheesecake is the gingersnap cookie crust.
For best results, the gingersnaps should be very crispy with bold, zingy ginger flavor.
Best gingersnaps for cheesecake crust? My absolute favorite gingersnap cookies for this recipe are Trader Joe’s Triple Ginger Gingersnaps, made with 3 kinds of ginger– fresh, ground dried, and crystallized–for the best spicy flavor. Find them in the cookie section, above the freezer coolers; you need one 14-ounce tub for this recipe.
Don’t live near a Trader Joe’s? ⇢ No problem! Use a different gingersnap cookie for the crust. Be sure to look for crispy gingersnaps (vs soft-baked), such as Stauffer’s. PWWB readers have also successfully used these gluten-free gingersnaps for a gluten-free pumpkin cheesecake.
Can’t find crispy gingersnaps? ⇢ Make a classic graham cracker crust, but zhuzh it up with some cinnamon and ginger to emulate the spicy-sweet flavor of gingersnaps. Check the Recipe Notes, below, for step-by-step guidance.
3 Key Tips and Tricks For the Best Pumpkin Cheesecake
Baking cheesecake can feel intimidating, but it doesn’t need to! In addition to planning ahead, there are a few simple tips to ensure your pumpkin cheesecake turns out beautifully, without falling or cracking.
A quick note on cracking: While I’ve made this pumpkin cheesecake many times without experiencing cracks, it can happen. While it’s a disappointing outcome, it doesn’t affect the texture or flavor. Your cheesecake will still be creamy and delicious!
That said, there are 3 things you can do to help prevent cracking…
#1 – Use Room Temperature Ingredients
Your cream cheese, sour cream, and eggs should be at room temperature before you start.
Why? ⇢ Room temperature ingredients blend more easily, ensuring a smooth cheesecake batter without lumps or bumps. It’s also a crucial step in preventing over-mixing, which adds too much air to the batter and can cause it to crack as it bakes.
#2 – Bake the Cheesecake in a Water Bath
A water bath is key to baking the perfect cheesecake! Why? ⇢ The water absorbs the oven’s heat, allowing the cheesecake to bake gently and evenly. Plus, it adds moisture to the oven, which helps prevent cracking and creates the perfect creamy, dreamy texture.
How to Create a Water Bath for Cheesecake. ⇢ This technique sounds intimidating, but it’s honestly pretty easy! Simply wrap your cheesecake pan in foil, place it in a roasting pan, and pour boiling water around the pan before baking. I suggest setting up your water bath right on the oven rack to prevent spills.
#3 – Allow Time to Let the Cheesecake Set Properly
Between prepping, baking, and setting, cheesecake is a time-intensive project, but it’s worth it. This pumpkin cheesecake bakes for almost 2 hours and sets for up to 13 hours. Allowing enough time to set ensures your cheesecake has the perfect light and fluffy texture.
Pumpkin Cheesecake Essentials
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With your pumpkin cheesecake baked, chilled, and set to perfection, all that’s left is the very best part – serving it!
While it’s perfect on its own, I love to top each slice with freshly whipped cream, a dusting of grated nutmeg, and a drizzle of salted caramel.
We can’t wait for you to make this Best-Ever Pumpkin Cheesecake with Gingersnap Crust recipe. Once you taste it, I know you’ll be just as obsessed as my friends and family are!
If you do give it a try, be sure to let me know! Leave a comment with a star rating below. You can also snap a photo and tag @playswellwithbutter on Instagram. I LOVE hearing about and seeing your PWWB creations! Happy baking! ♡
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Better-than-Pie Pumpkin Cheesecake (with Gingersnap Crust!)
- Prep Time: 45 minutes
- Cook Time: 2 hours
- Total Time: 12 hours (includes inactive time)
- Yield: serves 8–12 1x
- Category: Breads & Cakes, Cheesecake, Dessert recipes
- Method: Baked, Water bath
- Cuisine: American
- Diet: Vegetarian
Description
I first made this Pumpkin Cheesecake with Gingersnap Crust for Thanksgiving 10+ years ago and I’ve never been able to make another Thanksgiving dessert because my friends and family demand it every year!
It’s truly the best ever – a rich and creamy cheesecake with the perfect light and fluffy texture, laced with warm pumpkin spices, and served on a super gingery gingersnap crust. The ultimate pumpkin dessert for Thanksgiving or Friendsgiving celebrations!
A few quick notes to get you started:
- Triple Ginger Gingersnaps from Trader Joe’s are my favorite gingersnap cookies to use here. They’re made with 3 kinds of ginger – fresh, ground dried, and crystallized – so they have the best spicy ginger flavor. If you don’t live near Trader Joe’s, use another crispy gingersnap (vs soft-baked), such as Stauffer’s.
- It’s very important to use room temperature ingredients where directed, mixing them just until they’re smooth and creamy. Over-mixing the batter can contribute to your cheesecake cracking as it bakes. For more guidance, check the Recipe Notes, below.
- Plan ahead! This cheesecake needs to bake for almost 2 hours and needs to set for at least 13 hours. Be sure to take this timeline into consideration as you’re planning your Thanksgiving menu – you need to bake it at least one day before your Thanksgiving celebration.
Ingredients
for the gingersnap crust:
- 14 ounces crispy gingersnap cookies (see Recipe Notes)
- 1 tablespoon brown sugar
- ½ cup unsalted butter, melted
for the pumpkin cheesecake
- 32 ounces cream cheese (four 8-ounce bricks), at room temperature
- ¼ cup sour cream, at room temperature
- 2 ½ cups granulated sugar
- one 15-ounce can pumpkin puree
- 6 large eggs at room temperature, lightly beaten
- 1 heaping tablespoon pumpkin pie spice
- 1 tablespoon pure vanilla extract
- for serving, as desired: freshly whipped cream, freshly grated nutmeg, salted caramel
Instructions
- Preheat the oven to 350 degrees F. Lightly grease a 9-inch springform pan, then wrap foil tightly around the base of the pan – this is the easiest way to ensure no liquid oozes in or out of the springform pan while the crust and the cheesecake bake.
- Prep the gingersnap crust: Add the gingersnap cookies to the bowl of a food processor. Pulse until the cookies are crushed into very fine crumbs. You will have about 2 ½ cups of gingersnap crumbs. (If you do not have a food processor, you can also place the gingersnaps in a resealable bag and crush them with a rolling pin.) Transfer the gingersnap crumbs to a large bowl with brown sugar, melted butter, and a pinch of salt. Mix to combine until the entire mixture is moist. Transfer the gingersnap mixture to the prepared springform pan. Press the crumbs into an even layer – I like to press them halfway up the sides of the springform pan and use the bottom of a measuring cup to press it in really well and create some nice edges.
- Bake the gingersnap crust for 12-15 minutes, until golden and fragrant. Remove from the oven and set aside to cool. Reduce the heat of the oven to 325 degrees F.
- Prep the pumpkin cheesecake filling: Meanwhile, as the gingersnap crust bakes, prep the cheesecake filling. In the bowl of a stand mixer, combine the cream cheese, sour cream and granulated sugar. Using the paddle attachment, beat on medium speed just until the mixture is smooth and creamy – with room temperature ingredients, this takes about 90 seconds – 2 minutes. Add the pumpkin puree, mixing just until combined. Reduce the speed to low and slowly add in the beaten eggs, vanilla extract, and pumpkin spice, mixing until just combined.
- Assemble the pumpkin cheesecake: Carefully pour the pumpkin cheesecake filling over the prepared gingersnap crust. The filling can go straight up to the top of the springform pan – it shouldn’t overflow as it bakes. Depending on how long you whipped the filling, you may have a little excess batter – set aside for later use or discard. Carefully tap the pan against the counter a few times to release any air bubbles.
- Prepare the water bath: Bring a kettle of water to a boil. Set a roasting pan on the middle rack of your oven, which should be heated to 325 degrees at this point. Add the cheesecake to the middle of the roasting pan, then carefully pour the boiling water in the pan, surrounding the cheesecake. The water should come about ½ way up the sides of the springform pan, but make sure the water level stays below the foil that is wrapped around the springform pan.
- Bake the cheesecake for 1 hour and 45 minutes, until the edges are set. The center of the cheesecake may still be a little loose – that’s okay, it will continue to set as it sits. Turn off the oven, leaving the cheesecake in the oven for 1 hour while the oven cools. The residual heat of the oven will gently bake the cheesecake to completion. Carefully remove the cheesecake from the oven and from the water bath. Cover and transfer to the refrigerator to set for 8-12 hours.
- Serve: Run a knife around the edges of the springform pan before releasing it. Slice the cheesecake into 8-12 slices. Top with whipped cream, freshly grated nutmeg, and a drizzle of salted caramel as desired. Enjoy!Â
Equipment
Buy Now → Notes
Jess’ Tips and Tricks for Success:
- Quick note on cracking: While I’ve prepared this pumpkin cheesecake recipe many times without experiencing cracking, cheesecake does crack sometimes. While it’s a disappointing outcome, it luckily does not affect texture or flavor – your cheesecake will still be very creamy and delicious! That said, there are 2 things you can do to help prevent cracking:
- Avoid overmixing. Overmixing beats an excessive amount of air into the cheesecake batter, which expands in the heat of the oven and can lead to cracking. Starting with room temperature ingredients and mixing just until they’re smooth and creamy makes a huge difference!
- Bake in a water bath and rest in the oven. Cracking also occurs as a result of intense temperature changes. A water bath helps by surrounding the cheesecake with gentle, consistent heat. Resting the cheesecake in the warm oven once its baked also helps, since doing so allows the cheesecake to gradually cool.
- Determining doneness:Â Baking time may vary depending on your oven. The cheesecake will be ready once the edges are set and the center has a slight jiggle to it. This typically takes 1 hour 45 minutes in my oven, but adjust the baking time as needed to achieve doneness.
- Equipment: A springform pan is essential to successfully making cheesecake! This one is made by one of my most trusted baking brands and has amazing reviews (less than $20!). You’ll also want a roasting pan to properly set up a water bath for this pumpkin cheesecake – this is the one I use.
Make-Ahead, Storage and Freezing:
- Make-Ahead and Storage: This Pumpkin Cheesecake with Gingersnap Crust will keep for up to 5 days after baking – feel free to make it ahead of time, or store your leftovers to enjoy later. Wrap the cheesecake in plastic and store in the refrigerator.
- Freezing: This pumpkin cheesecake is also incredibly freezer-friendly. Set the chilled cheesecake on a baking sheet and freeze solid before tightly wrapping in plastic or foil. Freeze for up to 3 months. Thaw the cheesecake overnight in the refrigerator before re-serving.
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I baked two 6 inch cakes for Christmas, the pumpkin cheesecake with gingersnap crust and chocolate cake with buttercream frosting, both were a hit but the cheesecake was exceptional. It was creamy, unexpectedly light and fragrant (I made my own pumpkin pie spice). I had enough leftover batter for another 6 ” cheesecake that my husband and I coveted for ourselves. For the second cheesecake I made a Biscoff cookie crust adding a hint of caramel.
Lessons I learned:
Overmixing is real! If you have bits of coagulated egg white in your batter strain it out.
Make sure you add enough butter to crust crumbs.
Check your oven temperature.
This recipe is fantastic.
So happy to hear the cheesecake turned out great for you, Joanna! Using your own pumpkin spice sounds amazing!
Just wondering if I could sub plain Greek yogurt for the sour cream.
We’ve never tried that substitution, Angela, but you’re certainly welcome to give it a try! Be sure to report back if you do! 🙂
Cheesecake came out great! Subbing plain Greek yogurt for the sour cream was totally fine. They have similar texture and flavor so I figured it would be. 2 things I’ll change next time: 1) less butter in the crust. The crumbs seemed a little wet to me so I’ll reduce the amount of butter next time. 2) add more pumpkin spice. I added more than recipe called for and I think I’d still increase a little more next time.
Thank you so much for reporting back, Angela! Glad to hear the cheesecake turned out great for you!
Made this for Thanksgiving this year and it was perfection! I’ve never made a full size cheesecake before and the steps/tips were very helpful. It practically vanished once I brought it out of the fridge 😄
I’ll definitely remake it next year!
Ditto the other commenter asking for a peppermint version, maybe with an oreo crust?!
So happy to hear the cheesecake was a hit, Erin! We’ll definitely consider a peppermint version in the future! 🙂
So I’ve done a lot of cooking over my years and this cheesecake is one of the best things I’ve ever made. Everyone loved it for Thanksgiving. Now we wonder if you have a peppermint cheesecake recipe.
Wow Hays, that’s such high praise!! We don’t have a peppermint cheesecake recipe (yet!) but maybe someday! 🙂 Hope you had a great Thanksgiving!
I made this on Tuesday. It had a five hour car ride in a Yeti cooler on Wednesday, and another car ride on Thanksgiving to my family’s celebration. I didn’t unwrap it until it was time to serve and somewhat nervous to see how it faired. It was BEAUTIFUL. My cousins said it was the best cheesecake they’d ever had and I should enter it in a baking contest. 😂 The Gingersnap crust really made it shine.
Wow Mary, that’s such high praise! Happy to hear the cheesecake was able to handle your Thanksgiving travel, and so glad to hear it was a hit! Hope you had a great Thanksgiving! 🙂