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Easy Pumpkin Cheesecake with Gingersnap Crust

Easy Pumpkin Cheesecake with Gingersnap Crust for Fall Bliss

A delightful Easy Pumpkin Cheesecake with Gingersnap Crust that combines rich flavors for a perfect fall dessert.
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Prep Time 30 minutes
Cook Time 1 hour 5 minutes
Chilling Time 4 hours
Total Time 5 hours 35 minutes
Servings: 10 slices
Course: Dessert
Cuisine: American
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Gingersnap Crust
  • 2 cups gingersnap cookie crumbs Can substitute with graham cracker crumbs or gluten-free cookies.
  • 8 tablespoons melted butter
For the Cheesecake Filling
  • 16 ounces cream cheese Opt for full-fat for the best texture.
  • 1 cup granulated sugar
  • 1/2 cup brown sugar
  • 1 can pumpkin purée Use 100% pure pumpkin, not pumpkin pie filling.
  • 3 large eggs Use a suitable egg replacer for vegan option.
  • 1 teaspoon vanilla extract
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground ginger
  • 1/2 teaspoon ground nutmeg
  • 1 cup sour cream Greek yogurt can be a lower-fat substitute.

Equipment

  • 9-inch springform pan
  • mixing bowls
  • Electric mixer
  • spatula

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 325°F (160°C) and gather all ingredients and tools.
  2. Combine gingersnap cookie crumbs and brown sugar. Add melted butter and mix until it resembles wet sand. Press into the bottom of the springform pan. Bake for 8–10 minutes and let cool.
  3. Beat cream cheese until smooth. Gradually mix in pumpkin purée, granulated sugar, brown sugar, vanilla extract, and spices until creamy and smooth.
  4. Add eggs one at a time, mixing gently after each addition. Fold in sour cream if using.
  5. Pour filling over cooled crust, smoothing the top. Tap the pan to release air bubbles.
  6. Bake for 55–65 minutes, until edges are set and center is slightly jiggly.
  7. Turn off the oven, crack the door, and let the cheesecake rest inside for an hour to cool gradually.
  8. Let it cool at room temperature for 30 minutes, then refrigerate for at least 4 hours or overnight.

Nutrition

Serving: 1sliceCalories: 320kcalCarbohydrates: 40gProtein: 5gFat: 18gSaturated Fat: 10gCholesterol: 90mgSodium: 250mgPotassium: 130mgFiber: 1gSugar: 25gVitamin A: 500IUCalcium: 70mgIron: 1mg

Notes

Ensure cream cheese and eggs are at room temperature for a smoother filling. Refrigerate for optimal flavor melding.

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