Heavenly Pumpkin Cheesecake With a Gingersnap Crust

Food & Party 10

cheesecakePumpkin pie is the classic Thanksgiving dessert. But you can riff off the traditional recipe and make Pumpkin Cheesecake instead. I like this recipe from Martha Stewart, although I prefer to substitute gingersnap cookies for graham crackers in the crust -- it just adds a little bright spice.

Sure, you might hate yourself in the morning given the calorie content of this heavenly dessert, but isn't that what Thanksgiving is all about?


  • 1 1/4 cups gingersnap cookies (crushed into crumbs)
  • 1/4 cup melted butter

Combine crushed cookies and melted butter. Press into bottom and up sides of 9" springform pan. Bake at 350 minutes until golden -- about 10-12 minutes.


  • 4 (8-oz) packages softened cream cheese
  • 1 1/4 cups sugar
  • 3 tablespoons all-purpose flour
  • 1 cup canned pumpkin puree
  • 2 tablespoons pumpkin pie spice
  • 1 tablespoon vanilla extract
  • 1/2 teaspoon salt
  • 4 large eggs

The secret to keeping your cheesecake from cracking is not to over-mix the filling. Also, resist the urge to open the door and peek inside the oven while it's cooking (something I'm totally guilty of!).

Beat cream cheese and sugar with mixer on low speed until smooth; mix in flour. Add pumpkin puree, pie spice, vanilla, and salt; mix until smooth. Add eggs one at a time.

Place springform pan on a rimmed baking sheet. Pour filling into springform, and gently smooth top. Bake 45 minutes at 300 degrees.

Turn off oven; let cheesecake stay in oven 2 hours more (without opening). Remove from oven; cool completely. Cover with plastic wrap; refrigerate until firm -- at least 4 hours.

Image c.j.b./Flickr

desserts, food, recipe a day, recipes, thanksgiving


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.scie... .science.mom.

Oh I am totally making this for Thanksgiving!

jagam... jagamama0710

Do you think I could make this with pumpkin pie filling and cut the sugar and pie spice? I made the rookie mistake of grabbing the filling instead of pure pumpkin (I was in a hurry and had a 3 yr old and 8 month old in tow lol) so now I have 2 cans of organic pie filling and nobody in my house (or anyone coming to my house for Thanksgivin) likes plain pumpkin pie. Weird, right? lol But I adore any variety of cheesecake.

Cafe Kim Cafe Kim

@jagamama0710, I think that could work -- as long as the proportions (pure pumpkin vs. pumpkin filling) are the same.

bayli... bayliesmommy

yum. I.ll have to come back to this for the recipe

jalaz77 jalaz77

I have made this before and gingersnap crust is not good at all. It's very very chewy. I would recommend cinn flavored graham crackers instead. Trust me. My friend and I both made this and had the same outcome with the gingersnap crust just wasn't good.

RanaA... RanaAurora

I made a pumpkin cheesecake last year and wished I hadn't. Call me a purist, but I wanted pumpkin pie OR cheesecake, not a combo. It was confusing. :)

Sheila Evans Bethel

jala77, I just saw that HoneyMaid now has Gingerbread graham crackers. Personally haven't tried them, but they might work as a suitable replacement, too.

Chris... ChrissyReznor

Ok I don't want to sound dumb but is it 4 8 ounce packages,or an 8 ounce package

Triscuit Triscuit

Lol Chrissy, it's 4 8 oz. packages...thats ok I have a stupid ? too. What the heck is a springform pan? Anyone? 

Angi Willis Hatfield


A springform pan is a pan that the outside ring comes off of. It is a two part pan, the bottom and the outside ring. That way you can bake in it then release the ring and the side comes away from your pan. Used when you are baking something that you can't turn out of your pan. Can you imagine going to all of this work to make this beautiful cheesecake and then not be able to get it out of your pan? You can get inexpensive springforms at Target and Walmart and where ever.

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