Pumpkin Cheesecake with Gingersnap Crust

Enjoy a festive finish to your holiday with this creamy take on pumpkin pie.
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  • Total Time : 6 hours 20 minutes - 6 hours 40 minutes
  • Prep Time : 20 minutes
  • Bake Time : 1 hour
  • Chill Time : 3 hours
  • Servings : 12


  • 1 1/2 cups gingersnap cookie crumbs, finely ground (about 30 small cookies from a 16-ounce box)
  • 3 Tablespoons butter, melted
  • 1/4 cup granulated sugar
  • Three 8-ounce packages regular or reduced-fat cream cheese, softened
  • 1 3/4 cups canned pumpkin pie mix (half of a 29-ounce can)
  • 1 1/2 teaspoons pumpkin pie spice
  • 3 eggs, room temperature
  • 2 Tablespoons cornstarch

  • For a sweeter cheesecake, add an additional 1/4 cup granulated sugar


step 1Preheat oven to 350 degrees F, with baking rack on lowest level.
step 2Mix cookie crumbs, melted butter and sugar together with a fork in medium bowl until crumbs hold together. Press crumb mixture firmly into the bottom and 1 to 2 inches up the sides of a 9-inch round tinplate or steel (not nonstick) springform pan. Bake 6 to 8 minutes until crust is set. Cool and set aside.
step 3Add softened cream cheese to large bowl and beat on high speed with hand mixer, scraping down sides and bottom of bowl with rubber spatula until smooth and creamy, about 1 minute. There should be no lumps.
step 4Add additional sugar (if desired), pumpkin pie mix and pumpkin pie spice. Blend well with mixer on medium speed, scraping down sides of bowl with rubber spatula. With mixer still on medium speed, add eggs, one at a time, incorporating each one. With mixer on low, add cornstarch until just blended. Pour batter into prepared springform pan.
step 5Bake in oven until edges are cooked and center jiggles slightly when side of pan is tapped, about 50 to 60 minutes. Do not overcook or cheesecake will crack (but it will still taste great).
step 6Cool completely on cooling rack, about 2 hours. Cover top of springform pan with Saran™ Premium Wrap and refrigerate for at least 3 hours or overnight. Cheesecake will keep in refrigerator for up to 3 days. If freezing, cover top of pan with Saran™ Premium Wrap and freeze overnight. It will keep in freezer for up to 1 week. Thaw overnight in refrigerator. Keep chilled until serving.


You can substitute 1 teaspoon ground ginger, 1/4 teaspoon ground cinnamon and 1/4 teaspoon ground nutmeg for pumpkin pie spice, which can be found in the spice section of your supermarket.

For ginger lovers who enjoy some extra spice, garnish the cheesecake with slivers of candied ginger or lightly sprinkle it with a combination of ground ginger and pumpkin pie spice mix.

Chef’s Notes

Be sure to use canned pumpkin pie mix (which already contains sugar) and not canned pure pumpkin.

A 29-ounce can of pumpkin pie mix yields enough for two cheesecakes. Eat one and freeze one for later.

Springform pans are inexpensive, round baking pans with a clamp. The clamp allows you to remove the side and bottom so that you can easily take a cake or torte out of the pan. Traditional tinplate or steel springform pans are best for cheesecakes. Nonstick pans cause the cake to cook too fast and possibly burn.

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recent comments
12/24/2012 , 
Stacey  P.
I have never made a cheesecake before but was planning on making this for Christmas dinner tomorrow. Is this something where I can make the cheesecake today and then assemble and bake tomorrow? Trying to cut down on doing everything in one day! Thanks.
11/7/2012 , 
Charla  K.
I have boiled down raw pumpkin which I want to use. Suggestions on what to add to it to be able to use with this recipe? I want to make this cheesecake this weekend. Thanks. Charla
11/6/2009 , 
christina  s.
wow, this is amazing. i do a lot of charity baking and this pie goes out the door faster than i can bake it. it is a super easy recipe, only change i make is that i make my own gingersnap cookies and pumpkin as i live overseas and cant get the canned, but it is still just a delicious pie. thanks for all the great recipes and tips on your site. i love it.
9/17/2009 , 
I have made this cheese cake,only i made grahman crust. I am going to try the ginger cookie crust. The pie is delicous.
9/2/2009 , 
Marva Lisa  R.
I love pumpkin pie and cheese cakes..so I am excited to try this one..yum!!
Showing 1 - 5 of 6 comments:
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