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Pumpkin Cheesecake Ginger Cookie Crust

Cheesecake· Recipe Archive

Pumpkin Cheesecake. Rich, creamy and full of pumpkin flavor and a ginger bread crust!

Pumpkin Cheesecake Ginger Cookie Crust

WARNING: this dessert is so addicting you will need a warning notice for your family to save room for dessert!

This is the ultimate pumpkin cheesecake.

I know I say that a lot. But I really mean it for a Fall dessert.

It has a unique gingersnap crust and rich, luscious swirls of cheesecake and pumpkin.

These are the INGREDIENTS You will need:

  • 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

These are the INSTRUCTIONS For preparation:

  • 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. 

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.

And it leaves 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.

This post is part of my Cheesecake Collection. For more about Cheesecakes click 6 Tips To A Perfect Cheesecake Collection.

Pumpkin Cheesecake. Rich, creamy and full of pumpkin flavor and a ginger bread crust!

Pumpkin Cheesecake Ginger Cookie Crust

It has a unique gingersnap crust and rich, luscious swirls of cheesecake and pumpkin. 
4.95 from 36 votes
Print Pin Rate
Course: Dessert
Cuisine: American
Keyword: cheesecake, ginger
Method: Bake
Skill Level: Intermediate
Prep Time: 1 hour
Cook Time: 50 minutes
Total Time: 1 hour 50 minutes
Adjust Servings: 12
Calories: 510kcal
Author: Marilyn

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

Serving: 1g | Calories: 510kcal (26%) | Carbohydrates: 36g (12%) | Protein: 7g (14%) | Fat: 27g (42%) | Saturated Fat: 16g (80%) | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0g | Trans Fat: 8g | Cholesterol: 155mg (52%) | Sodium: 320mg (13%) | Potassium: 0mg | Fiber: 1g (4%) | Sugar: 0g | Vitamin A: 0IU | Vitamin C: 0mg | Calcium: 0mg | Iron: 0mg
Tried this recipe?Mention @marilynstreats or tag #marilynstreats!

Nutrition Information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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Disclaimer Unless indicated recipes influenced by cookbooks, magazines or family traditions.

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Comments

  3. blankMichelle Leslie says

    OMW, 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.

    Reply

    • blankMarilyn says

      Thank 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!

      Reply

  11. blankBeverly says

    Marilyn, 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!

    Reply

  12. blankcandy says

    We 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.

    Reply

  15. blankApril J Harris says

    Your 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!

    Reply

    • blankMarilyn says

      Thank 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!

      Reply

  22. blankJenna says

    I 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!

    Reply

    • blankMarilyn says

      That 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!

      Reply

  29. blankCrystal Green says

    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

  30. blankAngela @marathonsandmotivation.com says

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

    Reply

  32. blankVanessa says

    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

  35. blankNikki Frank-Hamilton says

    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

    • blankMarilyn says

      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

  41. blankSandra Garth says

    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

  45. blankMrs. AOK says

    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

    • blankMarilyn says

      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

  49. blankSandy Sandmeyer says

    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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