Pumpkin Cheesecake in a Gingersnap Crust

susan faulkner


I make this every Thanksgiving, it's one of my family's favorite Thanksgiving traditions!


★★★★★ 2 votes

30 Min
1 Hr 30 Min


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  • 1 1/2 c
    gingersnap cookie crumbs
  • 3/4 c
    ground hazelnuts
  • 3 Tbsp
    brown sugar
  • 6 Tbsp
    unsalted butter, melted
  • 3
    8 ounce pkgs. cream cheese, softened
  • 1 c
    brown sugar
  • 1 1/2 c
    canned solid pack pumpkin
  • 1/2 c
    heavy cream
  • 1/3 c
    maple syrup
  • 1 Tbsp
    vanilla extract
  • 3/4 tsp
    ground cinnamon
  • 1/2 tsp
    ground allspice
  • 4

How to Make Pumpkin Cheesecake in a Gingersnap Crust


  1. Preheat oven to 325 degrees F . Grease and flour a 9 inch springform pan.
  2. Using a fork, combine gingersnaps, hazelnuts, 3 tablespoons brown sugar and melted butter. Press mixture onto the bottom and two inches up the sides of the pan to form the crust.
  3. With an electric mixer, beat cream cheese and brown sugar until light and fluffy. Stir in the pumpkin. Mix in the cream, maple syrup, cinnamon, allspice and vanilla. Beat in the eggs, one at a time, mixing until smooth.
  4. Pour batter into prepared crust. Bake in the preheated oven for 90 minutes, or until center of cheesecake is set. Allow to cool in pan for 30 minutes, then refrigerate overnight.

Printable Recipe Card

About Pumpkin Cheesecake in a Gingersnap Crust

Course/Dish: Cakes

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