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Perfect Pumpkin Pie Cheesecake Recipe with Easy Gingersnap Pecan Crust

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A cozy and rich pumpkin pie cheesecake with a spicy gingersnap pecan crust, combining creamy texture and warm fall spices for a comforting dessert perfect for gatherings.

Ingredients

Scale
  • 1 ½ cups gingersnap cookies, crushed
  • ½ cup pecans, toasted and chopped
  • 3 tablespoons unsalted butter, melted
  • 2 tablespoons brown sugar
  • Pinch of salt
  • 24 ounces (680 g) cream cheese, softened
  • 1 cup (240 g) canned pumpkin puree
  • ¾ cup (150 g) granulated sugar
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon ground cloves (optional)
  • 2 tablespoons all-purpose flour
  • Optional toppings: whipped cream, chopped toasted pecans, caramel sauce

Instructions

  1. Preheat oven to 350°F (175°C). Crush gingersnap cookies into fine crumbs using a food processor or rolling pin in a sealed bag. Transfer to a medium bowl.
  2. Add toasted chopped pecans, brown sugar, salt, and melted butter to cookie crumbs. Stir until evenly moistened. Press firmly into bottom and 1 inch up sides of a 9-inch springform pan.
  3. Bake crust for 8–10 minutes until fragrant and set. Remove and let cool.
  4. In a large bowl, beat softened cream cheese with an electric mixer on medium speed until smooth and fluffy, about 2–3 minutes. Scrape sides to avoid lumps.
  5. Add granulated sugar and beat until combined. Add pumpkin puree, eggs one at a time, and vanilla extract, beating on low speed after each addition until just incorporated.
  6. Whisk together cinnamon, ginger, nutmeg, cloves, and flour in a small bowl. Slowly add to batter and mix on low until just combined. Avoid overmixing.
  7. Pour filling over cooled crust and smooth top with spatula. Place springform pan on a baking sheet.
  8. Bake at 350°F (175°C) for 50–60 minutes until center is slightly jiggly but not liquid. Avoid opening oven door during first 40 minutes.
  9. Turn off oven, crack door open, and let cheesecake cool inside for 1 hour.
  10. Remove from oven, run knife around edges to loosen, and refrigerate at least 4 hours or overnight before serving.

Notes

Use room temperature cream cheese for smooth filling. Press crust firmly to avoid crumbling. Avoid overbaking and cool cheesecake slowly in oven with door ajar to prevent cracks. Toast pecans for best crust flavor. For gluten-free, use gluten-free gingersnap cookies or almond flour. For dairy-free, use vegan cream cheese and coconut oil.

Nutrition

Keywords: pumpkin pie cheesecake, gingersnap pecan crust, fall dessert, pumpkin dessert, creamy cheesecake, holiday dessert

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