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Pumpkin Cheesecake with Gingersnap-Pecan Crust

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!

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


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


  1. Preheat oven to 325 F; 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*
Fat 12g18%
Saturated Fat 4g25%
Cholesterol 43mg14%
Sodium 145mg6%
Potassium 159mg5%
Carbohydrates 30g10%
Fiber 1g4%
Sugar 21g23%
Protein 2g4%
Vitamin A 265IU5%
Vitamin C 2.1mg3%
Calcium 55mg6%
Iron 1.4mg8%
* Percent Daily Values are based on a 2000 calorie diet.