Creamy Pumpkin Cheesecake with Pecan Gingersnap Crust

There’s something about the smell of warm spices and pumpkin that instantly takes me back to cozy afternoons spent baking with Grandma. She always had a knack for turning simple ingredients into the most comforting desserts, and this pumpkin cheesecake is no exception. The pecan gingersnap crust brings that perfect satisfying crunch while the cheesecake itself melts smoothly on your tongue, with just the right amount of pumpkin spice warmth. It’s like a little slice of autumn on your plate—rich, creamy, and packed with flavors that feel like a big, buttery hug. Trust me, once you try it, you’ll be reaching for seconds (or thirds!).

Quick Facts

Yield: Serves 10
Prep Time: 25 minutes
Cook Time: 1 hour 15 minutes
Total Time: 1 hour 40 minutes + chilling

Ingredients

For the Main Dish:

2 cups gingersnap cookies (about 40 cookies), crushed
1 cup pecans, finely chopped
6 tbsp unsalted butter, melted
3 (8 oz) packages cream cheese, softened
1 cup granulated sugar
1 cup pumpkin puree (not pumpkin pie filling)
3 large eggs
1 tsp vanilla extract
1 tsp ground cinnamon
1/2 tsp ground ginger
1/4 tsp ground nutmeg
1/4 tsp salt
1/4 cup heavy cream

How I Make It

Step 1:

Start by preheating your oven to 350°F. In a bowl, combine the crushed gingersnap cookies and chopped pecans. Pour in the melted butter and mix everything until the crumbs are evenly coated and hold together when pressed. This combo makes your crust flavorful with a delightful crunch.

Step 2:

Press the crust mixture firmly into the bottom of a 9-inch springform pan. Don’t be shy about packing it down to create a firm base—it helps keep everything together when you slice the cheesecake. Bake the crust for 10 minutes, then set it aside to cool while you tackle the filling.

Step 3:

Using a stand mixer or hand mixer, beat the softened cream cheese and sugar together until smooth and creamy, scraping down the bowl as you go to avoid lumps. Add in the pumpkin puree, eggs one at a time, and then mix in vanilla extract, cinnamon, ginger, nutmeg, and salt until everything is well combined.

Step 4:

Pour the filling over the prebaked crust, smoothing the top with a spatula. To avoid cracks, gently tap the pan on the counter to release any trapped air bubbles.

Step 5:

Bake at 350°F for about 60-70 minutes. The edges should look set and slightly puffed, while the center will still have a slight jiggle—kind of like Jell-O. That jiggle ensures a creamy texture once chilled.

Step 6:

Let the cheesecake cool at room temperature for about an hour, then refrigerate for at least 4 hours or overnight to fully set. Before serving, whip the heavy cream until soft peaks form and dollop it on top for a luscious finishing touch!

Variations & Tips

Swap pecans with walnuts or almonds for a different nutty flavor in the crust.
If you want it dairy-free, try a vegan cream cheese and coconut cream substitute.
Add a splash of bourbon or rum to the filling for a boozy twist.
To prevent cracking, avoid overbaking and don’t open the oven door until near the end of cooking.
Use a water bath for extra gentle baking, wrapping the pan’s exterior in foil to prevent leaks.

How I Like to Serve It

This cheesecake shines during holiday gatherings—think Thanksgiving dessert table or a cozy fall get-together. I love serving it with a drizzle of maple syrup or spiced caramel sauce alongside some fresh whipped cream. Bonus: it pairs beautifully with a hot cup of chai tea or coffee to balance the sweetness and spice.

Notes

Store leftovers covered in the refrigerator for up to 5 days.
For a quick thaw, let chilled cheesecake sit at room temperature for 20 minutes before slicing.

Closing: This creamy pumpkin cheesecake always feels like a warm hug from the inside out—rich, cozy, and absolutely irresistible every time.