5 from 5 votes
The Very Best Pumpkin Cheesecake with Gingersnap Crust
Prep Time
15 mins
Cook Time
1 hr 5 mins
Total Time
1 hr 20 mins
 

Super easy and freezer friendly, this Pumpkin Cheesecake with Gingersnap Crust is a must have for all your fall and winter holiday parties.

Course: Baking, Dessert
Cuisine: American
Keyword: cheesecake, Pumpkin Cheesecake
Servings: 12
Calories: 439 kcal
Author: Kellie
Ingredients
FOR THE CRUST:
  • 2 cups gingersnap cookie crumbs approximately 12 ounces whole cookies
  • 1/4 cup granulated sugar
  • 5 tablespoons butter melted
  • 1/8 teaspoon kosher salt
FOR THE FILLING:
  • 4 8- ounce blocks cream cheese room temperature
  • 1 1/4 cups granulated sugar
  • 1 teaspoon vanilla extract
  • 15 ounces Pumpkin Puree
  • 1 tablespoon Pumpkin Pie Spice
  • 4 large eggs
  • 1/8 teaspoon kosher salt
For the Cinnamon Whipped Cream:
  • 1 cup heavy cream
  • 1 cup confectioners' sugar
  • 1 teaspoon vanilla
  • 1/2 teaspoon ground cinnamon
Instructions
  1. Preheat oven to 350 degrees.
  2. In a large bowl, mix together the cookie crumbs, sugar, butter and salt until clumps begin to form.
  3. Press the crumb mixture into a springform pan firmly and evenly across the bottom and halfway up the sides.
  4. Transfer the crust to the oven and bake until set, approximately 10 minutes.
  5. Transfer pan to a wire rack and cool completely. Wrap the bottom and sides of the pan with foil.
  6. Reduce the oven to 325 degrees.
  7. Add the cream cheese to a large bowl and beat with an electric mixer until fluffy, approximately 2-3 minutes.
  8. Beat in the sugar, vanilla, pumpkin puree and pumpkin pie spice scraping down the sides of the bowl, as needed.
  9. Add the eggs to the cream cheese mixture one at a time, beating well after each addition.
  10. Pour the filling into the crust and set in a deep baking pan.
  11. Transfer the baking pan to the oven and fill with water. Bake for 60-65 minutes or until set but still wobbly in the center.
  12. Remove the cheesecake from the oven and cool on a wire rack. Transfer to the refrigerator and chill for 8 hours or overnight.
For the Cinnamon Whipped Cream:
  1. Add the cream, sugar, vanilla and cinnamon to a bowl.
  2. Beat the ingredients with a hand mixer fitted with the whisk attachment until stiff peaks form.
  3. Using a piping bag, decorate the top of the cake with the whipped cream or spread the cream over the top of the cake with a spoon.
Recipe Notes

To freezer: Place the baked and cooled cheesecake on a baking sheet and freeze until firm. Wrap the frozen cheesecake tightly in plastic wrap and then wrap again in aluminum foil. Place the wrapped cheesecake in a large freezer bag and store in the freezer for up to 6 months.
To thaw: Remove the cheesecake from the freezer and unwrap. Place the cheesecake on a platter and thaw at room temperature for 1 hour.

Nutrition Facts
The Very Best Pumpkin Cheesecake with Gingersnap Crust
Amount Per Serving
Calories 439 Calories from Fat 216
% Daily Value*
Total Fat 24g 37%
Saturated Fat 13g 65%
Cholesterol 125mg 42%
Sodium 304mg 13%
Potassium 175mg 5%
Total Carbohydrates 50g 17%
Dietary Fiber 1g 4%
Sugars 40g
Protein 5g 10%
Vitamin A 128.2%
Vitamin C 2.1%
Calcium 7.4%
Iron 8.5%
* Percent Daily Values are based on a 2000 calorie diet.