Easy Pumpkin Cheesecake with Gingersnap Crust
This creamy pumpkin cheesecake with a buttery gingersnap crust is the ultimate fall dessert. Made with smooth Philadelphia cream cheese, real pumpkin puree, and warm spices, it delivers bakery-quality flavor right from your kitchen. Perfect for Thanksgiving or any cozy gathering, this easy pumpkin cheesecake recipe combines the best of pumpkin pie and cheesecake into one unforgettable dessert.
Author: Kendra Boettner
Equipment
- 1 spring form pan
- 1 glass/liquid measuring cup
Ingredients
- 32 oz cream cheese room temperature
- 2 cups sugar
- 6 eggs
- 1 can pumpkin (12 oz)
- ¼ cup sour cream
- ¼ cup orange juice
- 1 tablespoon cinnamon
- 1 tablespoon ginger
- 1 teaspoon nutmeg
- 1 tsp all spice
- 1 teaspoon salt
Gingersnap Crust
- 2 cups gingersnap cookies
- 4 tablespoon butter melted
- 2 tablespoon sugar
Instructions
- Crust
- Preheat oven to 350 degrees and spray spring form pan with non stick spray.
- Combine all ingredients for crust in bowl of a food processor and pulse until well combined and uniform small crumbs.2 cups gingersnap cookies, 2 tablespoon sugar, 4 tablespoon butter
- Press crust into bottom of spring form pan and flatten with hand or cup. Bake in preheated oven for approximately 10 minutes or until just begins to darken in color slightly.
- Filling
- While crust is cooking make filling.
- Add cream cheese to bowl of a stand mixer and beat on medium-high speed until smooth and creamy and no lumps remain.32 oz cream cheese
- Add sugar and mix well. Scraping down sides and bottom of bowl as needed.2 cups sugar
- Add eggs one at a time beating well after each addition.6 eggs
- Add pumpkin and sour cream and mix well. Be sure to scrape sides and bottom of bowl often to ensure uniform mixing.1 can pumpkin (12 oz), ¼ cup sour cream
- In a separate microwave safe container add orange juice and all spices and microwave on high for approximately 30-45 seconds and stir to combine. Warm ing this mixture allows the spices to dissolve and blend easily into the cheesecake. Allow this to cool slightly before adding to cream cheese mixture.¼ cup orange juice, 1 tablespoon cinnamon, 1 tablespoon ginger, 1 teaspoon nutmeg, 1 teaspoon all spice, 1 teaspoon salt
- Combine
- Pour filling into pre-baked crust and bake at 350 degrees for approximately 45-50 minutes or until just begins to set in the middle. Turn oven off and prop door open and leave cheesecake in oven for additional hour before moving to wire rack to cool completely. Move cooled cheesecake to refrigerator and allow to chill for at least 4 hours or up to over night.
Notes
This pumpkin cheesecake has been a beloved recipe in my kitchen for years, tested, refined, and perfected through countless fall gatherings and Thanksgiving dinners. It combines the smooth, bakery-style texture of a Philadelphia pumpkin cheesecake recipe with the cozy flavor of homemade pumpkin pie.
The secret to that deep, balanced spice flavor is warming the pumpkin pie spices in orange juice before mixing. This simple step blooms the spices and gives the cheesecake its signature warmth and aroma. It is one of my most requested fall desserts and a true family favorite.
For best results, bake low and slow, cool gently in the oven, and let the cheesecake chill overnight. These small techniques are what make this the best pumpkin cheesecake recipe ever, creamy, crack free, and full of autumn spice.
Whether you are serving it at Thanksgiving or simply welcoming the first cool day of fall, this easy pumpkin cheesecake recipe delivers the perfect mix of comfort and elegance, right from your own kitchen.
Nutrition
Calories: 531kcalCarbohydrates: 56gProtein: 6gFat: 33gSaturated Fat: 19gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gTrans Fat: 0.2gCholesterol: 90mgSodium: 403mgPotassium: 197mgFiber: 1gSugar: 43gVitamin A: 1177IUVitamin C: 3mgCalcium: 105mgIron: 1mg
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