Creamy Pumpkin Cheesecake with Pecan Gingersnap Crust
A rich, creamy pumpkin cheesecake with warm fall spices, set over a crunchy pecan gingersnap crust and topped with whipped cream and caramel drizzle. Perfect for Thanksgiving, fall gatherings, or cozy weekend treats.
Ingredients
For the crust:
- 1½ cups gingersnap cookie crumbs
- ½ cup finely chopped pecans
- ¼ cup granulated sugar
- 6 tablespoons unsalted butter melted
For the cheesecake filling:
- 3 8 oz packages cream cheese, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 3 large eggs
- 1 15 oz can pumpkin puree
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- Pinch of salt
- ½ cup sour cream optional, for extra creaminess
Optional topping:
- Whipped cream
- Chopped pecans
- Caramel drizzle
Instructions
- Preheat the oven to 350°F (175°C). Combine gingersnap crumbs, chopped pecans, sugar, and melted butter in a bowl. Mix until coated, then press firmly into a 9-inch springform pan. Bake for 8–10 minutes until golden and fragrant. Let cool.
- Beat softened cream cheese until smooth, then add sugar and vanilla. Mix in eggs one at a time, followed by pumpkin puree, spices, salt, and sour cream until velvety. Pour the filling over the cooled crust and smooth the top.
- Bake for 50–60 minutes, or until the edges are set and the center slightly jiggles. Let cool in the oven with the door cracked for 1 hour. Refrigerate for at least 4 hours or overnight.
- Before serving, remove from the pan and top with whipped cream, chopped pecans, or caramel drizzle.