Creamy Pumpkin Cheesecake with Pecan Gingersnap Crust

Fall is here, and that means cozy evenings, crisp air, and the irresistible aroma of pumpkin desserts filling your kitchen. If you’ve been searching for the ultimate showstopper dessert for Thanksgiving, autumn gatherings, or just a special weekend treat, this Creamy Pumpkin Cheesecake with Pecan Gingersnap Crust is about to become your go-to recipe. Rich, creamy, and perfectly spiced, it combines the silky texture of classic cheesecake with the warm flavors of pumpkin and a crunchy, nutty gingersnap crust.

Whether you’re a seasoned baker or trying your hand at cheesecake for the first time, this recipe is approachable, indulgent, and guaranteed to impress anyone who takes a bite.

Why You’ll Love This Pumpkin Cheesecake

• Decadent yet balanced: Creamy pumpkin filling paired with a buttery gingersnap-pecan crust hits the perfect flavor and texture balance.
• Perfect for fall gatherings: The warm spices and pumpkin flavor make it ideal for Thanksgiving, Halloween, or any autumn celebration.
• Make-ahead friendly: Bake it a day in advance and refrigerate — the flavors deepen overnight.
• Customizable toppings: Caramel sauce, Biscoff cookie butter, or a simple spiced whipped cream add extra flair.
• Impressive presentation: Elegant enough for dinner parties yet simple enough for family treats.

Ingredients Breakdown

Pecan Gingersnap Crust

• 2 cups gingersnap crumbs (292 grams)
• 1/2 cup pecans (50 grams)
• 1/4 cup brown sugar (55 grams)
• 1/4 tsp pumpkin spice
• 5 tablespoons unsalted butter, melted (70 grams)

Pumpkin Cheesecake Batter

• 1 1/2 cups pumpkin puree (340 grams)
• 680 grams cream cheese, room temperature (3 packages of 8 oz)
• 1 1/4 cups brown sugar (275 grams)
• 3 large eggs, room temperature
• 1 large yolk
• 1/3 cup sour cream (80 grams)
• 2 tsp pumpkin spice
• 1 tbsp vanilla extract
• 1/2 tsp salt

Spiced Whipped Cream

• 1 cup heavy whipping cream
• 1 tbsp powdered sugar
• 1/2 tsp pumpkin pie spice

Topping (Optional)

• Caramel sauce or melted Biscoff cookie butter

Yield: 12 servings
Total Time: 8 hours (including chilling)

Tools & Equipment Needed

• 8” or 9” cheesecake pan
• Food processor
• Mixing bowls
• Hand or stand mixer
• Measuring cups and spoons
• Rubber spatula
• Fine mesh strainer or cheesecloth
• Roasting pan for water bath
• Whisk or piping bag for whipped cream
• Oven thermometer (optional but recommended)

Step-by-Step Instructions

1. Make the Crust

1. Preheat the oven to 325ºF (163ºC).
2. In a food processor, pulse the gingersnap cookies and pecans until you have fine crumbs.
3. Transfer the crumbs to a medium bowl and mix in brown sugar and pumpkin spice.
4. Melt the butter and pour it into the crumb mixture, stirring until evenly combined.
5. Press the mixture firmly into the bottom of your cheesecake pan.
6. Bake for 15 minutes or until golden brown. Cool completely before adding the filling.

2. Prepare the Pumpkin Cheesecake Batter

1. Strain the pumpkin puree using a fine mesh strainer or cheesecloth to remove excess moisture. Let it sit for at least 30 minutes.
2. Bring a large pot of water to boil for the water bath.
3. In a mixing bowl, beat the cream cheese for 3 minutes on medium speed until creamy and smooth.
4. Add the brown sugar and beat for an additional 2 minutes, scraping down the sides of the bowl.
5. Mix in the strained pumpkin puree and sour cream until fully incorporated.
6. Add eggs one at a time, followed by the yolk, mixing until just combined. Overmixing can cause cracks.
7. Finally, add vanilla, pumpkin spice, and salt. Mix briefly.

3. Bake the Cheesecake

1. Grease the sides of the cheesecake pan and pour in the batter.
2. Wrap the bottom of the pan with foil to prevent water from seeping in.
3. Place the pan in a larger roasting pan and add hot water until it reaches about halfway up the sides of the cheesecake pan.
4. Bake at 325ºF (163ºC) for 60–70 minutes. The edges should be set while the center slightly jiggles when shaken.
5. Turn off the oven and leave the cheesecake inside for 1 hour to set gently.
6. Remove from the oven and refrigerate for at least 6 hours (or overnight) before serving.

4. Make the Spiced Whipped Cream

1. Just before serving, whip the cold heavy cream with powdered sugar and pumpkin pie spice until stiff peaks form.
2. Pipe the whipped cream onto the chilled cheesecake using a piping bag or spoon it decoratively.

5. Decorate and Serve

1. Add a drizzle of caramel sauce or melted Biscoff cookie butter on top of the whipped cream.
2. Sprinkle a pinch of extra pumpkin spice if desired.
3. Slice with a warm, sharp knife for perfect pieces.

Tips & Variations

• Strain the pumpkin: Removing excess moisture prevents a soggy cheesecake and ensures a smooth texture.
• Prevent cracks: Avoid overmixing the batter and use a water bath. This creates gentle, even cooking.
• Gluten-free crust: Swap gingersnaps for a gluten-free version and use pecans as-is.
• Vegan adaptation: Use vegan cream cheese, coconut cream, and plant-based butter. Adjust baking time slightly.
• Flavor boost: Add a tablespoon of bourbon or maple syrup to the filling for extra depth.
• Nut-free option: Replace pecans with sunflower seeds or omit them entirely.

Flavor Profile & Pairings

This cheesecake is rich and creamy with warm, aromatic pumpkin spices. The gingersnap-pecan crust provides a satisfying crunch, while the topping adds a layer of sweetness and indulgence. The texture is smooth and silky, contrasted with the slightly crunchy base.

Side dishes:

• Roasted autumn fruits (apples, pears)
• Spiced tea or coffee cake for breakfast-style serving
• Light fruit salad to balance richness

Nutritional Overview (Per Serving)

Nutrient	Amount
Calories	540 kcal
Protein	8 g
Carbohydrates	42 g
Fat	36 g
Fiber	2 g
Sugar	28 g

Dietary notes: Contains dairy, nuts, and gluten (from gingersnaps).

Make-Ahead & Meal Prep Tips

• Crust: Bake and store at room temperature up to 2 days in advance.
• Cheesecake: Can be made 1 day ahead; flavors intensify overnight.
• Whipped cream: Prepare just before serving to maintain stability.
• Storage: Keep refrigerated up to 5 days in an airtight container.

FAQs

Q: Can I use canned pumpkin puree?
A: Yes! Ensure it’s 100% pumpkin puree, not pumpkin pie filling. Strain excess moisture before using.

Q: How do I prevent cracks in my cheesecake?
A: Use a water bath, avoid overmixing, and let the cheesecake cool gradually in the oven.

Q: Can I freeze this cheesecake?
A: Yes. Wrap tightly in plastic wrap and foil; freeze for up to 2 months. Thaw overnight in the fridge.

Q: What if I don’t have a cheesecake pan?
A: A springform pan is ideal, but a regular 9” round cake pan works if lined and greased well.

Q: Can I make the crust without nuts?
A: Absolutely. Use extra gingersnap crumbs to replace the pecans.

Cooking Timeline (At a Glance)

Stage	Time
Prep crust	10 min
Bake crust	15 min
Prep filling	20 min
Bake cheesecake	60–70 min
Oven cooling	1 hour
Refrigerate	6 hours
Whipped cream & decoration	10 min

Serving Suggestions

• Slice with a hot, dry knife for clean cuts.
• Pipe whipped cream in decorative swirls or rosettes.
• Drizzle caramel or cookie butter artfully for a café-style finish.

Recipe Variations

1. Maple Pumpkin Cheesecake: Replace brown sugar with pure maple syrup for a deep, earthy sweetness.
2. Chocolate Swirl Pumpkin Cheesecake: Swirl in 1/2 cup melted dark chocolate before baking.
3. Mini Cheesecakes: Use a muffin tin with liners to make single-serve portions.
4. Spiced Nut Topping: Toasted pecans with cinnamon sugar sprinkled on top adds texture.

Ingredient Spotlight

Pumpkin Puree: Use fresh or canned pumpkin for the best flavor. Always strain excess water to prevent a runny cheesecake. Rich in beta-carotene and naturally sweet, it’s the star of fall desserts.

Pecans: Toast them lightly to enhance their flavor before adding to the crust. Pecans provide a buttery crunch and pair beautifully with pumpkin and ginger spices.

Pro Cooking Tips

• Bring all dairy to room temperature to prevent lumps.
• Use a stand mixer for smoother batter.
• Wrap the bottom of the pan in foil carefully to prevent water from seeping in during the water bath.
• Let cheesecake fully chill before slicing for the cleanest presentation.

Storage & Freezing Guide

• Refrigeration: Cover tightly with plastic wrap or foil; lasts up to 5 days.
• Freezing: Freeze whole or in slices. Wrap tightly to prevent freezer burn; thaw in the fridge overnight.
• Whipped cream: Best made fresh, but can be stored separately in the fridge for up to 24 hours.

Nutrition Estimate Table (Per Serving)

Nutrient	Amount
Calories	540 kcal
Protein	8 g
Carbs	42 g
Fat	36 g
Fiber	2 g
Sugar	28 g

Dietary notes: Contains dairy and nuts; gluten-free option possible with substitute crust.

Expanded Conclusion

This Creamy Pumpkin Cheesecake with Pecan Gingersnap Crust is a celebration of autumn flavors in every bite. Its creamy filling, spiced gingersnap crust, and decadent toppings make it an unforgettable dessert for holiday feasts or cozy fall evenings.

Whether you’re serving it to family, friends, or guests at a party, this cheesecake is sure to impress. Try it, enjoy the process of baking, and don’t forget to savor every creamy, spiced, and sweet bite. Once you make it, it will become a seasonal favorite that you’ll return to year after year.

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