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This pumpkin cheesecake is a delicious, creamy, and easy recipe full of cinnamon pumpkin flavor. It is made with a gingersnap cookie and graham cracker crust, and is also made with less sugar than your average cheesecake.

A slice of Pumpkin Cheesecake with Gingersnap Graham Cracker Crust on a plate.

This recipe has been my go-to Thanksgiving and Fall pumpkin cheesecake for years now. I modified the Pumpkin Cheesecake recipe from Williams Sonoma and it has been a hit ever since.

I basically cut the amount of sugar in half and made a gingersnap and graham cracker mixed crust. These tweaks resulted in the perfect pumpkin cheesecake.

What makes this recipe great

  • It has a graham cracker and ginger snap cookie crust. Most cheesecake recipes have one or the other, but the mixture of both makes for such a great flavor and texture.
  • There is about 1/2 as much sugar than in other cheesecake recipes. Try this Lemon Keto Cheesecake by Cooking LSL for a sugar-free cheesecake option.
  • It is easy to make.
  • It has a wonderful pumpkin cinnamon flavor.

Recipe ingredients

Ingredients needed to make pumpkin cheesecake with gingersnap crust.
  • Butter– use a good quality butter here to get the best flavor for the crust.
  • Brown sugar– I like to use light brown sugar, but dark brown sugar works just as well.
  • Gingersnaps– you can use any brand that you like. I personally like the ones from Trader Joes.
  • Graham crackers– again, any brand works, just make sure to have 1 cups worth of graham cracker crumbles on hand.
  • Eggs– these help bind the cheesecake together.
  • Cinnamon and nutmeg– these help bring out the flavor of the pumpkin in the cheesecake.
  • Cream Cheese– you will need two 8 ounces packs of regular cream cheese for this recipe.
  • Pumpkin Puree– you can use canned pumpkin puree or homemade.

See recipe card below for a full list of ingredients and measurements.

Step by step instructions

Cheesecake crust in a food processor.
Step 1

Step 1: Mix the butter, water, gingersnaps, and graham crackers until crumbly and wet.

Cheesecake pie crust in pan.
Step 2

Step 2: Push the crust mixture into the prepared pie pan until there is an even layer on the bottom.

Refrigerate for 20 minutes.

Cream cheese mixed in a bowl.
Step 3

Step 3: Mix the cream cheese with a hand-held mixer or in an electric mixer until creamy.

Cream cheese mixed with cinnamon and sugar.
Step 4

Step 4: Add some brown sugar, cinnamon and nutmeg to and mix into the cream cheese.

Eggs added to cheesecake batter.
Step 5

Step 5: Mix in one egg at a time into the cream cheese batter.

Pumpkin puree added to cheesecake batter.
Step 6

Step 6: Mix the pumpkin puree into the cream cheese mixture.

Pumpkin cheesecake pie before baking.
Step 7

Step 7: Pour the pumpkin cheesecake batter on top of the refrigerated pie crust.

Pumpkin cheesecake pie after baking.
Step 8

Step 8: Bake!

Recipe FAQs

How do you store this cheesecake?

Cover the cheesecake pan with aluminum foil and store in the fridge for 3 days.

How can you serve it?

Serve with whipped cream or caramel sauce on top.

Can you change the crust?

Yes! You can make it only graham cracker or only gingersnap.

Pumpkin Cheesecake with Gingersnap Graham Cracker Crust with whipped cream on top.

Other pumpkin recipes you’ll love:

Did you try this recipe? Please leave me a ⭐ review below!

5 from 2 votes

Pumpkin Cheesecake with Gingersnap Graham Cracker Crust 

Servings: 10
Prep: 15 minutes
Cook: 45 minutes
Total: 1 hour
A slice of Pumpkin Cheesecake with Gingersnap Graham Cracker Crust on a plate.
A delicious creamy pumpkin cheesecake made with a gingersnap cookie and graham cracker crust.

Ingredients 

For the crust:

  • 10 gingersnap cookies
  • 1 cup graham cracker crumbs
  • 1 Tablespoon brown sugar
  • 3 Tablespoons butter, softened
  • 2 Tablespoons water

For the filling:

  • 1/2 cup brown sugar, packed
  • 2 teaspoons cinnamon
  • 1/4 teaspoon ground nutmeg
  • 16 ounces cream cheese, , at room temperature
  • 3 eggs
  • 1 can pumpkin puree, (a 16oz can)

Instructions 

  • Preheat the oven to 350°F. Cover a 9 inch springform pan OR a 9 inch ceramic pie pan with wax paper.  Grease the wax paper.

Crust instructions:

  • Combine the gingersnaps and graham cracker crumbs in a food processor and process until crumbly. Add 1 Tablespoon of brown sugar, 3 Tablespoons butter, and 2 Tablespoons water to the processor and pulse until blended. Pour the crumb mixture onto the pan and pat it down until the crust evenly fills the bottom of pan. Refrigerate the crust for 20 minutes.

Cheesecake filling instructions:

  • In a large bowl, beat the cream cheese with an electric mixer or hand-held mixer at a medium speed until smooth. Add 1/2 cup brown sugar, 2 teaspoons cinnamon and 1/4 teaspoon nutmeg and beat until smooth. Scrap the sides of the bowl as needed. Add the eggs, one at a time, beating well after each addition. Lastly, add the can of pumpkin puree and beat the mixture until smooth. Pour the batter on top of the chilled crust.
  • Bake the cheesecake for 40- 50 minutes or until center of cheesecake is set and bounces back to the touch. A knife should come out mostly clean but with a little bit on the knife. Let the pan cool completely. Cover and refrigerate until ready to serve.
  • Expert tip- you can add whipped cream on top before serving!

Notes

You’ll know the pumpkin cheesecake is done when the middle looks set and a knife comes out mostly clean.

Nutrition

Calories: 335kcalCarbohydrates: 30gProtein: 6gFat: 22gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 0.1gCholesterol: 104mgSodium: 288mgPotassium: 224mgFiber: 2gSugar: 18gVitamin A: 7401IUVitamin C: 2mgCalcium: 90mgIron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Dessert
Cuisine: American
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