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Perfect Pumpkin Cheesecake with Gingersnap Crust

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This creamy, spiced pumpkin cheesecake features a crunchy gingersnap crust and a silky, crack-free top—no water bath required. It’s the ultimate fall dessert that’s make-ahead friendly and always a crowd-pleaser.

Ingredients

Scale
  • 2 cups (about 8 ounces) gingersnap cookie crumbs
  • 5 tablespoons unsalted butter, melted
  • 2 tablespoons granulated sugar
  • 1/4 teaspoon salt
  • 24 ounces (three 8-ounce blocks) cream cheese, softened
  • 1 cup granulated sugar
  • 1/2 cup packed light brown sugar
  • 1 can (15 ounces) pumpkin puree
  • 3 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1/4 cup sour cream
  • 2 tablespoons all-purpose flour
  • 2 teaspoons pumpkin pie spice
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt

Instructions

  1. Preheat your oven to 325°F (163°C). Position a rack in the middle of the oven.
  2. Make the gingersnap crust: In a medium bowl, combine 2 cups gingersnap crumbs, 5 tablespoons melted butter, 2 tablespoons sugar, and 1/4 teaspoon salt. Stir with a fork until the mixture looks like wet sand and holds together when squeezed.
  3. Press the crust into the pan: Transfer the crumb mixture to a 9-inch springform pan. Use the bottom of a measuring cup or a flat-bottomed glass to press the crumbs firmly and evenly into the bottom of the pan. Do not press them up the sides.
  4. Bake the crust: Place the pan in the preheated oven and bake for 10 minutes, until fragrant and edges just start to darken. Remove from the oven and set aside to cool while you make the filling. Leave the oven on.
  5. Soften the cream cheese: In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and creamy, about 2 minutes. Scrape down the sides and bottom of the bowl.
  6. Add the sugars: Add 1 cup granulated sugar and 1/2 cup packed light brown sugar to the cream cheese. Beat on medium speed until well combined, about 2 minutes. Scrape the bowl again.
  7. Add the pumpkin puree: Add the entire 15-ounce can of pumpkin puree and beat on low speed until just combined.
  8. Add the eggs one at a time: Crack one egg into the batter and beat on low speed until just incorporated. Repeat with the remaining two eggs, scraping the bowl after each addition.
  9. Add the remaining ingredients: Add 1 teaspoon vanilla extract, 1/4 cup sour cream, 2 tablespoons all-purpose flour, 2 teaspoons pumpkin pie spice, 1/2 teaspoon ground cinnamon, and 1/4 teaspoon salt. Beat on low speed until combined. Scrape the bowl one last time and stir gently with a spatula.
  10. Pour the filling over the crust: Pour the cheesecake filling into the prepared crust. Use a spatula to spread it evenly. Tap the pan gently on the counter a few times to release air bubbles.
  11. Bake the cheesecake: Place the pan in the oven and bake at 325°F (163°C) for 50 to 60 minutes. The edges should look set and slightly puffed, but the center should still jiggle like Jell-O when gently shaken.
  12. Turn off the oven and crack the door: Turn off the oven and leave the cheesecake inside with the oven door cracked open about 2 inches. Let it sit in the cooling oven for 1 hour.
  13. Cool completely at room temperature: After an hour, remove the cheesecake from the oven and place it on a cooling rack. Let it cool to room temperature, about 1 to 2 hours.
  14. Chill in the refrigerator: Once the cheesecake is at room temperature, cover it loosely with plastic wrap or foil and refrigerate for at least 4 hours, but preferably overnight.
  15. Serve: When ready to serve, run a thin knife around the edge of the pan to loosen the cheesecake. Release the springform clasp and remove the ring. Slice with a sharp knife, wiping the blade clean between cuts.

Notes

Room temperature ingredients are essential for a smooth batter. Do not overmix once eggs are added. The jiggle test is key: the center should wobble when done. Cool slowly in the oven with the door cracked to prevent cracks. For best results, chill overnight before serving.

Nutrition

Keywords: pumpkin cheesecake, gingersnap crust, fall dessert, Thanksgiving dessert, no water bath cheesecake, pumpkin dessert, cheesecake recipe

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