Pumpkin Cheesecake with Gingersnap-Pecan Crust

Published on Nov 21, 2010
Updated on Nov 27, 2018

Pumpkin Cheesecake with Gingersnap-Pecan Crust // If you're looking for a light, yet decadent festive desert for the holiday season look no more. This pumpkin cheesecake will quite literally melt in your mouth! Perfectly paired with gingersnaps and pecans it's a dessert you don't want to miss! | Tried and Tasty

Pumpkin Cheesecake with Gingersnap-Pecan Crust // If you're looking for a light, yet decadent festive desert for the holiday season look no more. This pumpkin cheesecake will quite literally melt in your mouth! Perfectly paired with gingersnaps and pecans it's a dessert you don't want to miss! | Tried and TastyI couldn’t think of a more appropriate recipe for my 200th RECIPE! Wow. To be honest, this milestone snuck right up on me :). I’ve never grown up eating anything pumpkin, so for the longest time I didn’t think I liked it. My family was raised on sweet potato pies. Even then I really wasn’t all over them. First off I’m not a pie person. So this season I decided I wanted to venture into the world of things pumpkin and boy am I glad I did! This cheesecake is divine. I’m serious. I’m not kidding, not even a little. I took this to work and I have never gotten more compliments on anything I’ve brought before. Actually, the first bite I took – the “mmmm” sound escaped my lips before I even had a moment to think about it. This is superb and you must try it immediately!

Pumpkin Cheesecake with Gingersnap-Pecan Crust // If you're looking for a light, yet decadent festive desert for the holiday season look no more. This pumpkin cheesecake will quite literally melt in your mouth! Perfectly paired with gingersnaps and pecans it's a dessert you don't want to miss! | Tried and TastyPumpkin Cheesecake with Gingersnap-Pecan Crust // If you're looking for a light, yet decadent festive desert for the holiday season look no more. This pumpkin cheesecake will quite literally melt in your mouth! Perfectly paired with gingersnaps and pecans it's a dessert you don't want to miss! | Tried and TastyPumpkin Cheesecake with Gingersnap-Pecan Crust // If you're looking for a light, yet decadent festive desert for the holiday season look no more. This pumpkin cheesecake will quite literally melt in your mouth! Perfectly paired with gingersnaps and pecans it's a dessert you don't want to miss! | Tried and TastyPumpkin Cheesecake with Gingersnap-Pecan Crust // If you're looking for a light, yet decadent festive desert for the holiday season look no more. This pumpkin cheesecake will quite literally melt in your mouth! Perfectly paired with gingersnaps and pecans it's a dessert you don't want to miss! | Tried and TastyPumpkin Cheesecake with Gingersnap-Pecan Crust // If you're looking for a light, yet decadent festive desert for the holiday season look no more. This pumpkin cheesecake will quite literally melt in your mouth! Perfectly paired with gingersnaps and pecans it's a dessert you don't want to miss! | Tried and TastyPumpkin Cheesecake with Gingersnap-Pecan Crust // If you're looking for a light, yet decadent festive desert for the holiday season look no more. This pumpkin cheesecake will quite literally melt in your mouth! Perfectly paired with gingersnaps and pecans it's a dessert you don't want to miss! | Tried and Tasty

Pumpkin Cheesecake with Gingersnap-Pecan Crust

Course: Dessert
Cuisine: American
Keyword: Pumpkin Cheesecake with Gingersnap-Pecan Crust
Prep Time: 30 minutes
Cook Time: 1 hour 25 minutes
Chill: 8 hours
Total Time: 1 hour 55 minutes
Servings: 18
Calories: 240 kcal
Author: Yvonne

This Pumpkin Cheesecake with Gingersnap-Pecan Crust is perfect for all things Halloween, Thanksgiving, or even Christmas!  So if you're looking for a dessert to add to your menu, this is the one!

Print

Ingredients

For the crust

  • 24-30 small gingersnap cookies to make 1 c crumbs
  • 4-6 graham crackers to make 1/2 c. crumbs
  • 1/2 c. pecan halves toasted
  • 3 tbsp. unsalted butter melted
  • 2 tbsp. sugar
  • Pinch of salt

For the filling

  • 3 pkg. 8 oz. cream cheese, room temperature
  • 1 c. sugar
  • 1 can 15 oz. pumpkin puree
  • 3 eggs
  • 1 tsp. vanilla
  • 1/2 tsp. ground cinnamon
  • 1/2 tsp. ground ginger
  • 1/4 tsp. ground cloves
  • Juice of 1/2 a lemon

For the topping

  • 1 1/2 c. sour cream
  • 1/3 c. pure maple syrup

Instructions

  1. Preheat oven to 325; coat a 9" springform pan with nonstick spray.    

  2. Process gingersnaps for the crust in a food processor until fine (remove any big chunks); transfer to a bowl.

  3. Process crackers until fine and add to cookie crumbs. Pulse nuts until chopped and add to crumb mixture.

  4. Stir in butter, 2 tbsp. sugar, and salt until sandy, then press into bottom and 1'' up sides of prepared pan.

  5. Place pan on a baking sheet and bake for 10 minutes, or until lightly golden. Remove and cool slightly.

  6. Beat cream cheese and 1 c. sugar for the filling in a bowl with a hand mixer until fluffy. Add pumpkin, eggs, vanilla, spices, and lemon juice; beat until incorporated, scraping down the sides of the bowl periodically.

  7. Pour filling over crust and bake 50-55 minutes, or until sides are set but center is still slightly jiggly. Remove cheesecake from oven (leave oven on). 

  8. Whisk sour cream and syrup for the topping together in a small bowl. Carefully spread topping over cheesecake, return it to the oven, and bake 15 minutes more, or until set. 

  9.  Turn oven off, crack the door, and leave cheesecake inside for 20 minutes. Remove from oven, cool to room temperature, then cover loosely with plastic and chill overnight.

  10. To serve, remove sides from the pan, then slice with a sharp knife dipped in hot water and wiped dry before each cut.

Recipe Notes

Optional, you can coat the outside with chopped toasted pecans once completely cooled. Garnish with whipped cream, gingersnaps, chopped toasted pecans and a sprinkle of pumpkin pie spice.

Adapted from Cuisine At Home, Issue No. 66 December 2007

Nutrition Facts
Pumpkin Cheesecake with Gingersnap-Pecan Crust
Amount Per Serving
Calories 240 Calories from Fat 108
% Daily Value*
Total Fat 12g 18%
Saturated Fat 4g 20%
Cholesterol 43mg 14%
Sodium 145mg 6%
Potassium 159mg 5%
Total Carbohydrates 30g 10%
Dietary Fiber 1g 4%
Sugars 21g
Protein 2g 4%
Vitamin A 5.3%
Vitamin C 2.5%
Calcium 5.5%
Iron 7.8%
* Percent Daily Values are based on a 2000 calorie diet.
*This post may contain affiliate links. I include these links to help you find either specific {or my favorite} products that are used in my recipes. If you purchase an item from the link on Tried an Tasty, I will receive a small commission helping keep my recipes free for you. Thank you for your support!

Tried and Tasty, LLC is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com

7 comments about “Pumpkin Cheesecake with Gingersnap-Pecan Crust

  1. Kristy

    Ok I have to make this! I ask my hubby every year to stop at Olive Garden to get me one slice once a year and now I can make my own!! Thank you!!!

    1. Yvonne

      Hi! Honestly, it’s been so long since I’ve made this – I don’t remember! I want to say that I didn’t do a water bath.. but I can’t be 100% sure. I think if I would have I would have added it under “my 2 cents”, so I would take my best guess and say I did not do the water bath. I hope it turns out for you – this is a WONDERFUL cheesecake! Good luck and Happy Thanksgiving :)

  2. Ange

    Ha ha, I love that you don’t like nutmeg. Twice I have accidentally grabbed the nutmeg instead of the cinnamon from the cupboard when I was making cinnamon toast. Both times I was rushing out the door and didn’t realize it until I had already left and bit into my breakfast. Needless to say I went hungry both mornings.

    The cheesecake looks AMAZING. My sister-in-law makes a pumpkin cheesecake that I love but since they own their catering company recipes are a no go. I will have to find somewhere to bring it (so I don’t eat the entire thing) since Vien can’t eat it.

  3. Jessica Hall

    I am not in charge of the pumpkin pie this year for Thanksgiving but I will diffidently have to make this for a dinner party that I have after.

Leave a comment:

Your email address will not be published. Required fields are marked *