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Creamy Pumpkin Cheesecake with Pecan Gingersnap Crust

Creamy Pumpkin Cheesecake with Pecan Gingersnap Crust

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Indulge in a creamy pumpkin cheesecake with a pecan gingersnap crust—perfect for fall gatherings and holidays. Topped with spiced whipped cream and caramel or cookie butter drizzle, this cheesecake is both festive and comforting.

  • Total Time: 8 hours
  • Yield: 12 servings

Ingredients

Scale

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 tbsp 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:

  • Caramel sauce or melted Biscoff cookie butter

Instructions

  1. Preheat oven to 325ºF. Process gingersnap cookies and pecans in a food processor until fine crumbs form. Mix with brown sugar and pumpkin spice. Stir in melted butter and press into the bottom of an 8–9″ cheesecake pan. Bake 15 minutes until golden and cool.
  2. Strain pumpkin puree to remove excess moisture; set aside 30 minutes.
  3. Bring a large pot of water to boil for a water bath. Beat cream cheese 3 minutes, then add brown sugar and beat 2 more minutes. Add pumpkin puree and sour cream; mix until combined. Add eggs one at a time, then yolk, mixing gently. Stir in vanilla, pumpkin spice, and salt briefly.
  4. Grease pan sides, pour in batter, wrap bottom with foil. Place pan in larger roasting pan with hot water for water bath. Bake 60–70 minutes until edges set and center jiggles slightly. Leave in oven 1 hour, then refrigerate at least 6 hours.
  5. Whip cold cream with powdered sugar and pumpkin pie spice until stiff peaks form. Pipe on chilled cheesecake. Decorate with extra pumpkin spice and drizzle with caramel or cookie butter.

Notes

  • Straining pumpkin puree prevents excess moisture in cheesecake.
  • Ensure water bath prevents cracking and promotes even baking.
  • Refrigerate cheesecake for at least 6 hours for best results.
  • Author: Emma
  • Prep Time: 30 minutes
  • Cook Time: 1 hour 10 minutes
  • Category: Dessert
  • Method: Baked Cheesecake
  • Cuisine: American
  • Diet: Vegetarian

Find it online: https://www.recipebyemma.com/creamy-pumpkin-cheesecake-with-pecan-gingersnap-crust/