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Pumpkin Cheesecake Ginger Cookie Crust

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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.

WARNING! Serving this after your turkey will require your guests to leave room for dessert! Click To Tweet
Pumpkin Cheesecake

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Pumpkin Cheesecake Ginger Cookie Crust

Prep

Cook

Total

Yield 12

Pumpkin Cheesecake Ginger Cookie Crust 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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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. Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License

 

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Reader Interactions

Comments

  7. 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.

    Reply

  8. This looks fabulous! I love pumpkin pie & this is stepping it up with the ginger crust…YUM!!!

    Reply

  10. 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.

    Reply

  13. 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

    Reply

    • 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!

      Reply

  19. 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.

    Reply

  23. 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

    Reply

  26. 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. 🙂

    Reply

    • 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!

      Reply

  27. 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.

    Reply

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