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.
Notes
Nutrition
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.
Conversion Information We get a lot of requests to help with conversions especially between various countries like Canada, the U.K. and Australia. These tables should help you make those conversions. For your convenience we have included a Conversion Chart.
I am Marilyn Lesniak. Writer, Photographer and Chief Bottle Washer behind the scenes at Marilyn's Treats. Follow me to my kitchen. 
The combined flavors, pumpkin and ginger, sound like the perfect pairing to me! Yum!
Thank you so much Suzie for the kind review. I am glad you like the pumpkin and ginger combo. Enjoy!
Oh, yum, this sounds delicious, Marilyn! Thanks for sharing at Best of the Weekend!
Thank you Amy. Love sharing at your party. Enjoy your evening!
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.
Thank you Michelle. I am glad you love the ginersnap and pumpkin combo. I hope your daughter does too. Enjoy your day.
Another 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
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!
This 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.
Thanks. Many people don;t like crust, so if they don’t like ginger, it is no big deal! Have a lovely week!
This is a winning combination! I love cheesecake and pumpkin!
Thank you Alice. I am glad you like the recipe. Have a lovely week!
This looks like the perfect recipe for Thanksgiving! Thanks for sharing with us at The Bloggers’ Pit Stop!
Thank you Roseann. This cheesecake is very popular at Thanksgiving. Enjoy your week.
Marilyn, this cheesecake looks absolutely delicious! I can hardly wait to make it ♥
Thank you Sinea. I am glad you like the recipe for my pumpkin cheesecake! Have a lovely weekend!
I love this recipe! Thank you for sharing with us at Celebrate Your Story and have a great weekend.
I am glad you like the cheesecake Sandra! Enjoy your weekend.
Oh my gosh! You are killing me! So much goodness linked up this week!
Thanks for linking up @LiveLifeWell!
Blessings,
Amy
Thanks Amy. That is the best remark today. Have a lovely week.
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!
Oh my!! Thank you so much. I am thrilled and you made my night. I will be at the party tomorrow! Enjoy your weekend.
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.
I am happy you got to sample this Candy!! I love pumpkin and this is a great recipe. Have a good week!
I 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!
I just bet it was delicious AnnMarie. I am glad the recipe was timely. Have a good week!
This looks delicious Marilyn, I would love to try some 🙂
Thanks for sharing at Creative Mondays.
Thank you for the kind words Claire! I hope you are enjoying your day. Have a good week!
Thanks again for sharing at Creative Mondays Marilyn, you are one of my featured blogs today.
Thank you Claire! I am excited. You made my day!
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!
Thank you April for the kind words. Your party is always a treasure trove of ideas! Happy Halloween!
I love the idea of the ginger in the crust to complement the pumpkin.
Thank you Lee. It is a flavor difference for sure. Happy Halloween.
This looks fabulous, Marilyn!
Thank you Pat!! Happy Halloween.
This sounds AMAZING!
Virginia |
Thank you so much Virginia! Happy Halloween
What a delightful combination of flavors. This sounds so delicious.
Thank you vAmy. I am glad you like the recipe. Happy Halloween!
I love the ginger cookie crust. Thanks for sharing at the What’s for Dinner party – hope your week is fabulous!
I am happy to visit your party each week Helen. Happy Halloween!
This looks so yummy! I love the sound of the crust. Thanks for sharing this recipe xx
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!
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!
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!
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.