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
Pumpkin Cheesecake Ginger Cookie Crust
Prep
Cook
Total
Yield 12
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.
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.
Notes
©MARILYN'S TREATS. All images are copyright protected.
Nutrition Facts
Serving Size 1
Amount Per Serving | ||
---|---|---|
Calories 510 | ||
% Daily Value | ||
Total Fat 27 g | 42% | |
Saturated Fat 16 g | 80% | |
Unsaturated Fat 1 g | ||
Trans Fat 8 g | ||
Cholesterol 155 mg | 52% | |
Sodium 320 mg | 13% | |
Total Carbohydrates 36 g | 12% | |
Dietary Fiber 1 g | 4% | |
Protein 7 g | 14% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.


Congratulations!
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
Thank you so much Miz Helen. This cheesecake is my all time favorite!
Marilyn this looks so yummy. I’ve never made a cheesecake with pumpkin before. This will definitely be a first. Pinning.
It is so fantastic! Like pumpkin pie on steroids. Light and creamy.
Hi 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
My family actually requests both. Along with apple pie. And seconds on stuffing. LOL!
I’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!
I hope you and your guests enjoy this! It is truly delish!
Well, this just sounds insanely good! Thanks for sharing with us at Funtastic Friday!
Thank you Angie. I just love #FuntasticFriday.
Love this. Looks decadent. Thank you for linking with us at #HomeMattersParty . We would love to see you again next week.
Thank you Sahana for coming to share your thoughts! See you at the next party!
I 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.
Thanks Crystal! Have a fun and safe Halloween!
This looks fabulous! I love pumpkin pie & this is stepping it up with the ginger crust…YUM!!!
That crust is the best addition to that cheesecake! Have a fun and safe Halloween!
Marilyn, you always share such wonderful recipes! Thanks for partying with us at Snickerdoodle each week. Pinning.
Thank you Beverly. I love Snickerdoodle Sunday!
My 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.
Thank you Vanessa for the kind words and invitation! I wouldn’t miss your party.
Forget the holidays, I want this today! Love the idea of a gingersnap crust for extra punch of flavor! #MM
This is so good. Pumpkin Pie swirled into the creamy cheesecake. I know I will serve this again!
This is a family favorite! I can’t wait to sink my teeth into it again. 🙂
So glad to hear it! It is one of my favorites too!
Marilyn, 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
No just call for pizza and have dessert! What time do we eat?
I love making cheesecakes and this one looks delicious! Pinning for the holidays!
Thank you Roseann. This is just a drlicious pairing with the ginger cookie crust nd the pumpkin!
I love cheesecake! Thanks for joining us on The Creative K Kids’ Tasty Tuesday and I hope you’ll join us again next week!
Thank you Amanda. I wouldn’t miss it!
This sounds wonderful! We always have pumpkin pie for Thanksgiving but I think this just may have to take its place this year.
You really need both! I will have ome of each please! Thanks for stopping Crystal.
This 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!
This 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!
This sounds so tasty!
Thanks for joining Cooking and Crafting with J & J!
Thank you so much Jess!
When 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.
I am sure you would make an excellent and delicious one Sandra! Glad to inspire you.
BRILLIANT!!!!
I love your crust idea too!
Yum!
Thanks for the recipe!
Michelle
Thank you so much for the great reaction. It is nice of you to leave your comment. Have a good day!
I’m not one for pumpkin pie, but this could change my mind!
I bet it would Jenna. Thanks for sharing your thoughts!
Mmmmm……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!
I’ve got coffee. And pumpkin spice creamer. Yum!
I 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
Thanks! You need more cheat days Dean. The ribbons of pumpkin pie in this are awesome.
Pinned!
I found you on a link up. =)
Thank you Meena! Have a great day.
YUM! Will have to try this!
Thank you Katie! It is a real treat.
I 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. 🙂
This 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!
This 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.
Thanks Sandy! This has put me on a pumpkin bender!
Pumpkin and cheesecake together? Uhhh…Yes! Looks amazing!
Yes, Kim. Pumpkin cheesecake! Not sweet, but light and full of just the right amount of spice! Thanks for commenting.
I love pumpkin cheesecake and even though we’re headed into summer, this is the time of year I like to eat it. 🙂
Me too, Maureen. Rhere is something about the holidays from now to December that cry for pumpkin and spice! Good to see you pop over.