This is the ultimate pumpkin cheesecake. It has a unique gingersnap crust and rich, luscious swirls of cheesecake and pumpkin. If you want something extra special for the holidays, you have to try this recipe. It is so light and moist that you won’t believe it is indeed a cheesecake. The savory flavor of pumpkin blends into each forkful of gingerbread crust leaving that satisfaction of a dessert worth waiting for. But don’t wait for a holiday to introduce this culinary delight to family and friends. You will want to add this to your “signature” recipe file! It’s never too soon to start the goodness of baking with pumpkin.
For more pumpkin recipes see The Great Pumpkin Roundup
My Tip Friday, 6 Tips To A Perfect Cheesecake Experience will guide you to that perfect cheesecake outcome!
Pumpkin Cheesecake Ginger Cookie Crust
Ingredients
- 1 cup crushed gingersnap cookies about 20 cookies
- 1/3 cup finely chopped pecans
- 1/4 cup butter melted
- 4 packages 8 ounces each cream cheese, softened, divided
- 1-1/2 cups sugar divided
- 2 tablespoons cornstarch
- 2 teaspoons vanilla extract
- 4 large eggs
- 1 cup canned pumpkin
- 2 teaspoons ground cinnamon
- 1-1/2 teaspoons ground nutmeg
GARNISH:
- Chocolate syrup caramel ice cream topping, whipped topping and additional crushed gingersnap cookies, optional
Instructions
- Preheat oven to 350°. Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan.
- In a small bowl, combine cookie crumbs, pecans and butter. Press onto the bottom of prepared pan. Place on a baking sheet. Bake 8-10 minutes or until set. Cool on a wire rack.
- For filling, in a large bowl, beat 1 package of cream cheese, 1/2 cup sugar and cornstarch until smooth, about 2 minutes. Beat in remaining cream cheese, one package at a time until smooth. Add remaining sugar and vanilla. Add eggs; beat on low speed just until combined.
- Place 2 cups filling in a small bowl; stir in pumpkin, cinnamon, and nutmeg. Remove 3/4 cup pumpkin filling; set aside. Pour remaining pumpkin filling over crust; top with remaining plain filling. Cut through with a knife to swirl. Drop reserved pumpkin filling by spoonfuls over cheesecake; cut through with a knife to swirl.
- Place springform pan in a large baking pan; add 1 in. of hot water to larger pan. Bake 55-65 minutes or until center is just set and top appears dull. Remove springform pan from water bath. Cool on a wire rack 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight.
- Garnish with chocolate syrup, caramel sauce, whipped topping and additional crushed gingersnaps if desired. Yield: 12 servings.
Suzie Olsen
November 8, 2018 at 11:11 PMThe combined flavors, pumpkin and ginger, sound like the perfect pairing to me! Yum!
Marilyn
November 9, 2018 at 9:41 AMThank you so much Suzie for the kind review. I am glad you like the pumpkin and ginger combo. Enjoy!
Amy
November 8, 2018 at 7:35 PMOh, yum, this sounds delicious, Marilyn! Thanks for sharing at Best of the Weekend!
Marilyn
November 8, 2018 at 8:38 PMThank you Amy. Love sharing at your party. Enjoy your evening!
Michelle Leslie
November 7, 2018 at 1:10 AMOMW, gingersnaps and pumpkin. What a match made in foodie heaven. Your pumpkin cheesecake sounds divine Marilyn. I can’t wait to share the recipe with my daughter so she can make us one.
Marilyn
November 7, 2018 at 3:12 PMThank you Michelle. I am glad you love the ginersnap and pumpkin combo. I hope your daughter does too. Enjoy your day.
Kathleen - Bloggers Lifestyle
November 6, 2018 at 6:46 PMAnother of your evergreen recipes. You got my attention with the photo and then the ginger base. It looks too delicious to only have once a year. We will feature this on the next Blogger’s Pit Stop. Well done!
Kathleen
Marilyn
November 6, 2018 at 7:19 PMThank you Kathleen for the kind review and the feature! You made my day. I mean truly made my day. I have been tearing my hair out because my host is an idiot and changed some important settings. I hope you have a great evening!
Clearissa Coward
November 5, 2018 at 11:07 PMThis is amazing. I don’t cook with a lot of ginger. That is an amazing idea to use ginger in the crust. Thank you for sharing and co-hosting with #TheBloggingGrandmothersLinkParty.
Marilyn
November 6, 2018 at 2:21 PMThanks. Many people don;t like crust, so if they don’t like ginger, it is no big deal! Have a lovely week!
Alice v
November 5, 2018 at 8:53 PMThis is a winning combination! I love cheesecake and pumpkin!
Marilyn
November 6, 2018 at 2:21 PMThank you Alice. I am glad you like the recipe. Have a lovely week!
Roseann Hampton
November 3, 2018 at 9:23 PMThis looks like the perfect recipe for Thanksgiving! Thanks for sharing with us at The Bloggers’ Pit Stop!
Marilyn
November 3, 2018 at 9:47 PMThank you Roseann. This cheesecake is very popular at Thanksgiving. Enjoy your week.
Sinea
November 3, 2018 at 7:19 PMMarilyn, this cheesecake looks absolutely delicious! I can hardly wait to make it ♥
Marilyn
November 3, 2018 at 8:00 PMThank you Sinea. I am glad you like the recipe for my pumpkin cheesecake! Have a lovely weekend!
Sandra Garth
November 3, 2018 at 12:34 PMI love this recipe! Thank you for sharing with us at Celebrate Your Story and have a great weekend.
Marilyn
November 3, 2018 at 7:51 PMI am glad you like the cheesecake Sandra! Enjoy your weekend.
Amy @ The Quiet Homemaker
November 3, 2018 at 7:47 AMOh my gosh! You are killing me! So much goodness linked up this week!
Thanks for linking up @LiveLifeWell!
Blessings,
Amy
Marilyn
November 3, 2018 at 8:22 AMThanks Amy. That is the best remark today. Have a lovely week.
Beverly
November 2, 2018 at 8:42 PMMarilyn, this was the most clicked from last week’s Snickerdoodle Party. All of the co-hosts will be featuring it at tomorrow’s party. Thanks for sharing your wonderful recipes with us!
Marilyn
November 2, 2018 at 8:52 PMOh my!! Thank you so much. I am thrilled and you made my night. I will be at the party tomorrow! Enjoy your weekend.
candy
November 1, 2018 at 8:23 AMWe just had this over the weekend. My neighbor brought it down to share at our weiner roast. So good. Found you on Simple Homestead Blog Hop.
Marilyn
November 1, 2018 at 6:46 PMI am happy you got to sample this Candy!! I love pumpkin and this is a great recipe. Have a good week!
AnnMarie Irace
October 31, 2018 at 11:44 AMI just had a fabulous pumpkin cheesecake at a restaurant yesterday and it looked like this! I was hoping to find a recipe and here it is! Thanks for posting it!
Marilyn
November 1, 2018 at 6:45 PMI just bet it was delicious AnnMarie. I am glad the recipe was timely. Have a good week!
Claire Justine
October 31, 2018 at 5:57 AMThis looks delicious Marilyn, I would love to try some 🙂
Thanks for sharing at Creative Mondays.
Marilyn
November 1, 2018 at 6:45 PMThank you for the kind words Claire! I hope you are enjoying your day. Have a good week!
Claire
November 5, 2018 at 1:54 AMThanks again for sharing at Creative Mondays Marilyn, you are one of my featured blogs today.
Marilyn
November 5, 2018 at 5:50 PMThank you Claire! I am excited. You made my day!
April J Harris
October 30, 2018 at 4:42 PMYour Pumpkin Cheesecake looks deliciously indulgent, Marilyn. I love the ginger cookie crust! Thank you for sharing, and for being a part of the Hearth and Soul Link Party. Hope you are having a great week!
Marilyn
October 30, 2018 at 8:11 PMThank you April for the kind words. Your party is always a treasure trove of ideas! Happy Halloween!
Lee MacArthur
October 29, 2018 at 1:14 PMI love the idea of the ginger in the crust to complement the pumpkin.
Marilyn
October 29, 2018 at 2:11 PMThank you Lee. It is a flavor difference for sure. Happy Halloween.
Pat
October 29, 2018 at 12:28 PMThis looks fabulous, Marilyn!
Marilyn
October 29, 2018 at 2:11 PMThank you Pat!! Happy Halloween.
Virginia
October 29, 2018 at 9:55 AMThis sounds AMAZING!
Virginia |
Marilyn
October 29, 2018 at 10:44 AMThank you so much Virginia! Happy Halloween
Amy
October 28, 2018 at 3:47 PMWhat a delightful combination of flavors. This sounds so delicious.
Marilyn
October 28, 2018 at 8:00 PMThank you vAmy. I am glad you like the recipe. Happy Halloween!
Helen at the Lazy Gastronome
October 28, 2018 at 8:34 AMI love the ginger cookie crust. Thanks for sharing at the What’s for Dinner party – hope your week is fabulous!
Marilyn
October 28, 2018 at 7:59 PMI am happy to visit your party each week Helen. Happy Halloween!
Maria | passion fruit, paws and peonies
October 27, 2018 at 2:56 AMThis looks so yummy! I love the sound of the crust. Thanks for sharing this recipe xx
Marilyn
October 27, 2018 at 11:07 AMThank you Maria. It is a great change to hte normal pumpkin pie that is served. I use it together with the pir for those that don;t like a pie crust. Have a great weekend!
Jenna
October 25, 2018 at 6:38 PMI decided that this is a must for our Thanksgiving menu, {I know I already commented once} and this will go on my bucket list for November! I really appreciate all the cheesecake tips too, Thanks Marilyn!
Marilyn
October 25, 2018 at 10:33 PMThat tickles me Jenna. I lovew to make all kinds of cheesecake recipes. I think the specialty flavors are my most popular. I am glad you enjoy them. Let me know how it turns out!
Miz Helen
November 6, 2016 at 10:21 AMCongratulations!
Your recipe is featured on Full Plate Thursday this week. Hope you are having a great weekend and enjoy your new Red Plate!
Miz Helen
Marilyn
November 6, 2016 at 1:52 PMThank you so much Miz Helen. This cheesecake is my all time favorite!
Mary-the boondocks blog
November 2, 2016 at 4:00 PMMarilyn this looks so yummy. I’ve never made a cheesecake with pumpkin before. This will definitely be a first. Pinning.
Marilyn
November 2, 2016 at 4:52 PMIt is so fantastic! Like pumpkin pie on steroids. Light and creamy.
Carla a.k.a Mrs. R
November 1, 2016 at 1:13 PMHi Marilyn, what I great dessert to serve for Thanksgiving dinner. It sure beats the same ole pumpkin pie … I have to give this one a try! xo
Marilyn
November 1, 2016 at 3:46 PMMy family actually requests both. Along with apple pie. And seconds on stuffing. LOL!
Grandmas House DIY
November 1, 2016 at 11:44 AMI’m saving this one for Thanksgiving – Pinned! Thank you for sharing with at the To Grandma’s House we go Wednesday link party! Hope to see you there again tomorrow!
Marilyn
November 1, 2016 at 3:44 PMI hope you and your guests enjoy this! It is truly delish!
Angie ~ ambient wares
October 31, 2016 at 7:48 PMWell, this just sounds insanely good! Thanks for sharing with us at Funtastic Friday!
Marilyn
October 31, 2016 at 7:58 PMThank you Angie. I just love #FuntasticFriday.
Sahana
October 31, 2016 at 1:52 PMLove this. Looks decadent. Thank you for linking with us at #HomeMattersParty . We would love to see you again next week.
Marilyn
October 31, 2016 at 3:27 PMThank you Sahana for coming to share your thoughts! See you at the next party!
Crystal Green
October 30, 2016 at 12:28 AMI love this! It looks delicious. Thank you for sharing this recipe with us.
Thank you for sharing this with us on the #FridayFriolity party. We hope to see you next Thursday at 9pm EST.
Marilyn
October 30, 2016 at 2:26 PMThanks Crystal! Have a fun and safe Halloween!
Angela @marathonsandmotivation.com
October 30, 2016 at 12:17 AMThis looks fabulous! I love pumpkin pie & this is stepping it up with the ginger crust…YUM!!!
Marilyn
October 30, 2016 at 2:25 PMThat crust is the best addition to that cheesecake! Have a fun and safe Halloween!
Beverly
October 29, 2016 at 9:55 AMMarilyn, you always share such wonderful recipes! Thanks for partying with us at Snickerdoodle each week. Pinning.
Marilyn
October 29, 2016 at 11:18 AMThank you Beverly. I love Snickerdoodle Sunday!
Vanessa
October 29, 2016 at 4:09 AMMy favorite kind of dessert. I love cream cheese and ginger cookies. Yummy! Thank you for sharing at Dishing it and Digging it link party. It’s great when you share your yummy recipes with us. Have a great weekend and see you Sunday for the new link party.
Marilyn
October 29, 2016 at 11:17 AMThank you Vanessa for the kind words and invitation! I wouldn’t miss your party.
Megan @ C'mon Get Crafty
October 28, 2016 at 4:56 PMForget the holidays, I want this today! Love the idea of a gingersnap crust for extra punch of flavor! #MM
Marilyn
October 28, 2016 at 10:11 PMThis is so good. Pumpkin Pie swirled into the creamy cheesecake. I know I will serve this again!
Jamie @ Medium Sized Family
October 27, 2016 at 9:20 PMThis is a family favorite! I can’t wait to sink my teeth into it again. 🙂
Marilyn
October 27, 2016 at 9:42 PMSo glad to hear it! It is one of my favorites too!
Nikki Frank-Hamilton
October 27, 2016 at 9:18 AMMarilyn, This looks so good. Licking my screen! I think I’ll serve this before the turkey dinner. No one will be able to wait anyway and I can make a smaller turkey. Do I even need to roast a turkey? LOL
Marilyn
October 27, 2016 at 3:06 PMNo just call for pizza and have dessert! What time do we eat?
Roseann Hampton
October 26, 2016 at 8:58 PMI love making cheesecakes and this one looks delicious! Pinning for the holidays!
Marilyn
October 26, 2016 at 9:04 PMThank you Roseann. This is just a drlicious pairing with the ginger cookie crust nd the pumpkin!
Amanda
October 26, 2016 at 4:29 PMI love cheesecake! Thanks for joining us on The Creative K Kids’ Tasty Tuesday and I hope you’ll join us again next week!
Marilyn
October 26, 2016 at 7:29 PMThank you Amanda. I wouldn’t miss it!
Crystal
October 26, 2016 at 10:43 AMThis sounds wonderful! We always have pumpkin pie for Thanksgiving but I think this just may have to take its place this year.
Marilyn
October 26, 2016 at 7:29 PMYou really need both! I will have ome of each please! Thanks for stopping Crystal.
Linda at Mixed Kreations
October 26, 2016 at 5:46 AMThis sounds awesome Marilyn! I’ve never had pumpkin cheesecake but I haven’t tasted one I didn’t like. I love gingersnaps so I’ve sure this would be really yummy!
Marilyn
October 26, 2016 at 7:27 PMThis one is so different with the ribbons of pumpkin pie filling running throughout the cheesecake. Kind of a mistake since I didn’t blend the cream cheese evenly. It is delicious!
Jess
October 25, 2016 at 9:07 PMThis sounds so tasty!
Thanks for joining Cooking and Crafting with J & J!
Marilyn
October 25, 2016 at 10:52 PMThank you so much Jess!
Sandra Garth
October 25, 2016 at 6:55 PMWhen I first started blogging I made a cheesecake with a gingersnap crust and it was by far not my best work. After seeing another one of your delicious creations I’m ready to try again. Thanks for the inspiration and thanks for sharing with us this week at Celebrate Your Story, have a great week.
Marilyn
October 25, 2016 at 10:51 PMI am sure you would make an excellent and delicious one Sandra! Glad to inspire you.
Michelle
October 24, 2016 at 11:53 PMBRILLIANT!!!!
I love your crust idea too!
Yum!
Thanks for the recipe!
Michelle
Marilyn
October 25, 2016 at 4:07 PMThank you so much for the great reaction. It is nice of you to leave your comment. Have a good day!
Jenna
October 24, 2016 at 9:03 PMI’m not one for pumpkin pie, but this could change my mind!
Marilyn
October 24, 2016 at 9:54 PMI bet it would Jenna. Thanks for sharing your thoughts!
Helen at the Lazy Gastronome
October 24, 2016 at 10:02 AMMmmmm……this looks so good!!! Just add a cup of coffee and it’s heaven! Thanks for sharing on the what’s for dinner link up – and thanks for your support!
Marilyn
October 24, 2016 at 4:55 PMI’ve got coffee. And pumpkin spice creamer. Yum!
Mrs. AOK
October 24, 2016 at 9:48 AMI WANT, I WANT, I NEED!!!
Marilyn!!! This sounds and looks AMAZING!!
I went straight to pinning and tweeting. 😀 Thanks for sharing with us at #MMBH.
XOXO
Marilyn
October 24, 2016 at 4:54 PMThanks! You need more cheat days Dean. The ribbons of pumpkin pie in this are awesome.
Meena
October 23, 2016 at 9:08 PMPinned!
I found you on a link up. =)
Marilyn
October 23, 2016 at 9:28 PMThank you Meena! Have a great day.
Katie - Mommy Scene
October 23, 2016 at 6:11 PMYUM! Will have to try this!
Marilyn
October 23, 2016 at 6:52 PMThank you Katie! It is a real treat.
[email protected]
October 18, 2016 at 9:02 AMI like cheesecake and pumpkin, definitely I like this. It sounds so delicious. But the steps seem a little bit complicated. Well, guess good food need patience and practices. 🙂
Marilyn
October 18, 2016 at 10:28 PMThis sounds like many steps, but it isn’t. Wrapping the pan in foil and putting it a water filled roaster is the only extra thing. You can skip if you dont care the top may crack. Thanks for commenting!
Sandy Sandmeyer
September 27, 2015 at 4:50 PMThis recipe takes my favorite fall flavors and puts them in a cheesecake. Sounds really lovely. Now to get someone to make me one. Thanks for sharing your recipe at the #AnythingGoes Link Party.
Marilyn
September 27, 2015 at 7:07 PMThanks Sandy! This has put me on a pumpkin bender!
Kim @ the Baking ChocolaTess
September 22, 2015 at 8:19 AMPumpkin and cheesecake together? Uhhh…Yes! Looks amazing!
Marilyn
September 22, 2015 at 10:07 AMYes, Kim. Pumpkin cheesecake! Not sweet, but light and full of just the right amount of spice! Thanks for commenting.
Maureen | Orgasmic Chef
September 8, 2015 at 10:07 PMI love pumpkin cheesecake and even though we’re headed into summer, this is the time of year I like to eat it. 🙂
Marilyn
September 8, 2015 at 11:09 PMMe too, Maureen. Rhere is something about the holidays from now to December that cry for pumpkin and spice! Good to see you pop over.