Is there anything that says ‘holiday gathering’ quite like a gorgeous Pumpkin Cheesecake with Gingersnap Crust sitting proudly on the dessert table? I didn’t think so. This recipe is my go-to showstopper for Thanksgiving and beyond. It’s the perfect marriage of creamy, spiced pumpkin filling and a snappy, warmly spiced crust that you just can’t get from a store-bought graham cracker. And listen, if the thought of making a cheesecake from scratch makes you a little nervous, don’t you worry. I’ve got you covered with all my best tips to make sure yours turns out perfectly smooth and crack-free. Let’s get baking!
Top Reasons To Make It
It’s a total crowd-pleaser that looks far more impressive than the amount of effort required. The flavor is classic autumn comfort. That gingersnap crust? So good. It also makes ahead like a dream, freeing up your precious oven space on the big day for all those Thanksgiving side dishes. Honestly, it’s one of those fun Thanksgiving desserts that will have everyone asking for the recipe.
Ingredients
- For the Gingersnap Crust:
- 2 cups gingersnap cookie crumbs (about 40 cookies)
- 1/3 cup granulated sugar
- 1/2 cup unsalted butter, melted
- For the Pumpkin Filling:
- 3 (8-ounce) packages cream cheese, softened to room temperature
- 1 (15-ounce) can pure pumpkin puree (not pumpkin pie filling)
- 1 cup packed light brown sugar
- 1/2 cup granulated sugar
- 3 large eggs, at room temperature
- 1 cup sour cream, at room temperature
- 1 teaspoon vanilla extract
- 2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon salt
Instructions
- Preheat your oven to 325°F (160°C). Wrap the outside bottom and sides of a 9-inch springform pan tightly with a large piece of heavy-duty aluminum foil. This is our insurance policy against any water seeping into our beautiful crust during the water bath.
- Make the crust: In a medium bowl, stir together the gingersnap crumbs and sugar. Pour in the melted butter and mix until the crumbs are evenly moistened and look like wet sand. Press the mixture firmly and evenly into the bottom and about halfway up the sides of your prepared springform pan. Bake for 10 minutes, then set it on a wire rack to cool slightly.
- Make the filling: In the bowl of a stand mixer fitted with the paddle attachment (or using a hand mixer), beat the softened cream cheese on medium speed until it’s completely smooth and no lumps remain. Scrape down the bowl well. This is the secret to a silky texture!
- Add the pumpkin puree, brown sugar, and granulated sugar. Beat on medium until everything is well combined and smooth, scraping the bowl down again.
- With the mixer on low speed, add the eggs one at a time, mixing just until each yolk disappears into the batter. Overmixing here incorporates too much air, which can lead to cracks.
- Finally, mix in the sour cream, vanilla extract, all the spices, and the salt. Mix on low just until the batter is smooth and uniform. Give the bowl one final scrape and stir to ensure it’s all combined.
- Pour the filling into the slightly cooled crust. Place the foil-wrapped springform pan into a large roasting pan. Carefully pour hot water into the roasting pan until it comes about halfway up the sides of the springform pan. This water bath is the key to gentle, even cooking.
- Bake for 65-75 minutes. The edges of the cheesecake will look set, but the center will still have a slight jiggle—like Jell-O—when you gently shake the pan. That’s perfect. Turn off the oven, crack the oven door open with a wooden spoon, and let the cheesecake cool inside the oven for 1 hour. This gradual cooling helps prevent drastic temperature changes that cause cracks.
- Remove the cheesecake from the water bath, take off the foil, and let it cool completely on a wire rack. Then cover it and refrigerate for at least 6 hours, but preferably overnight, before serving.
Perfect Pumpkin Cheesecake Tips
- The single most important tip: make sure all your refrigerated ingredients (cream cheese, eggs, sour cream) are truly at room temperature. This ensures a smooth, lump-free batter.
- Do not overmix the batter once the eggs are added. This is a common cause of cracks and a dense texture.
- The water bath is non-negotiable for that ultra-creamy, restaurant-quality texture. Don’t skip it!
- That slow cool-down in the turned-off oven is your best defense against the dreaded giant crack across the top.
- Be patient! I know it’s hard, but letting it chill overnight in the fridge allows the flavors to meld and the texture to become perfectly sliceable.
- Honestly, using pure pumpkin puree and not the pre-spiced “pie filling” is crucial. It gives you total control over the spice level.
Variations & Substitutions
- For a nuttier flavor, you can replace 1/2 cup of the gingersnap crumbs with finely ground pecans or walnuts.
- Dairy-Free? Use your favorite plant-based cream cheese, sour cream, and butter alternatives. The results are still delicious.
- Not a ginger fan? You can use graham crackers or even Biscoff cookies for the crust for a different flavor profile.
- For a little kick, add a tiny pinch of black pepper to the spice mix. It sounds wild, but it really makes the warm spices pop.
Serving Ideas & Pairings
This pumpkin cheesecake is fantastic all on its own, but a little dollop of freshly whipped cream or a drizzle of salted caramel sauce takes it right over the top. It’s the ultimate finish to a meal of all your favorite Thanksgiving food recipes. I love serving a slice alongside a strong cup of coffee or a mug of spiced apple cider. It pairs beautifully with so many other Thanksgiving treats!
Storage & Reheating
Store any leftovers tightly covered in the refrigerator for up to 5 days. This cheesecake also freezes beautifully for up to 3 months. To freeze, place the chilled cheesecake (or individual slices) on a parchment-lined baking sheet until solid, then wrap tightly in plastic wrap and foil. Thaw overnight in the refrigerator before serving. Do not try to reheat it; this is a dessert best served chilled.
Frequently Asked Questions
- Can I make this without a springform pan? A deep 9-inch pie plate can work in a pinch for the crust, but you will likely have extra filling. The water bath method also becomes much more difficult, so you may get some cracking.
- Why did my cheesecake crack? The most common reasons are overmixing the batter, a drastic temperature change, or overbaking. But remember, a cracked cheesecake still tastes incredible! You can always cover it with whipped cream.
- Can I use fresh pumpkin? You can, but you must cook and puree it until it’s very thick and dry, similar to the canned consistency. If it’s too watery, it will affect the texture of your final dessert.