Pumpkin Cheesecake {With Gingersnap Crust}

Spiced pumpkin cheesecake with gingersnap crust recipe, homemade from scratch. It’s topped off with white chocolate ganache and is very rich and creamy.

*Thank you Vital Proteins for sponsoring today’s post so I could share this recipe with all of you. As always, all opinions are mine.*

I am pretty positive my hair turned gray in the process of perfecting this recipe. Since I usually make no bake versions, this was quite a learning experience with many challenges. However, it was all worth it because now, I can serve a classic cheesecake with Fall-inspired flavors for Thanksgiving. The recipe I am sharing today is made with REAL pumpkin puree and not pumpkin pie filling. If you are a cheesecake fanatic, be sure to check out this Nutella Cheesecake (No Bake) and this Eggnog Cheesecake (No Bake) and definitely this Peach Cheesecake (No Bake).

Slice of Pumpkin Pie Cheesecake on Small White Dish- Baked Version

How to make easy pumpkin cheesecake recipe with gingersnap crust from scratch?

  1. Make gingersnap crust– By mixing together cookie crumbs, butter sugar and spreading in a springform pan. Bake and let it cool to set a bit.
  2. Make filling– By mixing together cream cheese, brown sugar, eggs, thick pumpkin puree, sour cream, flour, pumpkin pie spice, vanilla, food coloring.
  3. Bake– Until mixture is almost set.
  4. Let it cool in oven– With oven doors partially open.
  5. Cool in fridge overnight- To allow cheesecake to set completely.
  6. Add toppings/decorations– This includes a drizzle of white chocolate ganache and chocolate chips.

How to prevent cheesecake from cracking? Why did my cheesecake crack?

  • Don’t whip the batter on high speed and don’t mix it for too long since that will incorporate air into the mixture and cause it to rise too much and then collapse and crack.
  • Many people use a water bath. Basically, wrap the outside of your springform pan in foil and place it in a tray with hot water and then bake it. The hot steam allows even baking and prevents cracks. My recipe today is for a cheesecake without water bath.
  • If your oven temperature is not calibrated properly and the temperature is too high, the top will cook faster than the inside and cause it to crack as well.
Thanksgiving Cheesecake With Ganache and Chocolate Chip Decorations on Top- Closeup Shot

Variations of Thanksgiving pumpkin pie cheesecake

Add some nuts in the gingersnap crust– Such as pecans or walnuts for a subtle nutty flavor.

Try another crust flavor- Such as Graham Cracker Crust or Oreo Pie Crust. You can even try a pretzel crust for a sweet and salty flavor combination.

Try another cheesecake topping– Such as Chantilly Cream (Creme Chantilly) or Caramel Frosting or this Maple Frosting.

Cheesecake decorations– I just tossed various chocolate chips and white chocolate chips but you can decorate with shredded chocolate, chopped nuts, shredded coconut, seasonal candies, Royal Icing Flowers (Sugar Flowers) or Fondant Flowers or Buttercream Flowers (With Russian Piping Tips).

Make mini cheesecakes or even cheesecake bars– The recipe will be the same. Only the pans in which the mixture is baked will be different.

Tips and techniques for pumpkin spice cheesecake

Make sure all your ingredients are at room temperature– Because they blend together smoothly.

Make sure your oven temperature is accurate– The last thing you need is a dry (over-baked) or wet and soggy cheesecake (under-baked).

Follow the recipe very closely and don’t start modifying it- I have tested this recipe a few times and my Mom has tested it too and it works perfectly.

Plan ahead– Make your cheesecake a day in advance so that the flavor deepens and the cheesecake has a chance to set and cool properly.

Garnish and decorate the cheesecake when it has chilled in the fridge for a few hours and cooled down completely.

Don’t skip the step where you have to cook the pumpkin– That’s because this allows excess liquid to evaporate.

Don’t skip leaving the cheesecake in the oven (partly open)- This allows your cheesecake to still cook but not over-bake.

Don’t change the temperature or baking time– Yes! You really need to bake for that long.

Why is my cheesecake lumpy? Your mixture was not properly combined. Use a hand held mixer or stand mixer.

When to remove cheesecake from springform pan? You can remove it once the cheesecake has completely cooled down in the fridge overnight or at least 4 hours. Gently, slide a knife around the cake to loosen it before removing the outer rim of the springform pan.

Can you make cheesecake without springform pan? No, my sister and I tried using a basic round cake pan a few years ago. It does not work. The cheesecake sticks to the cake pan and it’s impossible to remove it properly.

How to know when cheesecake is done baking? How to know when it is set? You have to slightly jiggle the pan in the oven. You are looking for a small jiggle in the center. It needs to look nearly set except for a small circle in the middle. That means it’s ready to be removed from the oven. It will continue baking with residual heat and that center will eventually set.

Pumpkin Cheesecake With Gingersnap Crust and White Chocolate Ganache Topping on White Cake Stand

Storage of cheesecake

Refrigerate– In a sealed container for up to 3 days.

Freeze– Once the cheesecake has cooled to room temperature, cover in saran wrap and place in a sealed container and freeze up to 1 month. Once you are ready to enjoy it, thaw to room temperature and drizzle the white chocolate ganache and top with lots of chocolate chips.

Can you make cheesecake ahead of time? Yes, it’s actually recommended that you make this cheesecake at least 24 hours ahead of time, giving it a lot of time to set.

More Pumpkin Desserts

By the way, I used Vital Proteins collagen peptides in the gingersnap crust today. It has so many health benefits and honestly, you can’t even taste it or smell it. It’s truly such an awesome way to give a dessert a supplemental boost without anyone even knowing about it.

Jar of Vital Proteins Collagen Peptides on a Rustic Brown Background
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Pumpkin Cheesecake with Gingersnap Crust

Prep Time: 30 mins
Cook Time: 1 hr
Total Time: 1 hr 30 mins
Spiced pumpkin cheesecake with gingersnap crust recipe made from scratch. It’s topped off with white chocolate ganache and is very rich and creamy.
Yield: 8 slices


Gingersnap Crust

  • cups Gingersnap cookie crumbs, Finely ground
  • ½ cup Vital Proteins collagen peptides, Optional
  • 6 tbsp Butter, Unsalted, Melted
  • 2 tbsp Granulated sugar

Pumpkin Cheesecake

  • 3 packages Cream cheese, 8 ounces each, Full fat
  • cups Brown sugar
  • 1 can Pumpkin puree, 15 oz. can
  • ¼ cup Sour cream, Full fat
  • 2 tbsp All-purpose flour
  • 1 tbsp Pumpkin pie spice
  • 1 tsp Vanilla extract
  • 4 Eggs, Large
  • Orange food coloring, Optional

White Chocolate Ganache

  • 1 cup White chocolate
  • ¼ cup Heavy cream


Gingersnap Crust

  • In a mixing bowl, mix together the gingersnap cookie crumbs, collagen peptides, melted butter and sugar. You will end up with a wet and crumbly mixture.
  • Spray an 9 inch springform pan with oil and dump this mixture into the pan and spread it out.
  • Use the flat base of a drinking glass or measuring cup to really pack down the cookie crust.
  • Bake at 350 degrees F for 8 minutes. Then, remove from oven and let it cool down.

Pumpkin Cheesecake

  • In a a small non-stick saucepan, add pumpkin puree and cook on medium heat for about 10 minutes until some of the water evaporates. Remove from heat and let it cool down. Tip: Place it in the freezer for a few minutes to speed up the process.
  • In a mixing bowl, add cream cheese and brown sugar and mix until everything is light and fluffy and there are no lumps.
  • In another mixing bowl, add eggs, pumpkin puree, sour cream, flour, pumpkin pie spice, vanilla extract and orange food coloring and mix everything together until just combined.
  • Dump this pumpkin mixture into the cream cheese mixture and mix on low speed until everything in thoroughly combined.
  • Pour this batter into your springform pan with the gingersnap crust and bake at 350 degrees for 1 hour. Then, turn off the heat and prop the oven door slightly with a wooden spoon. Keep it this way for 45 minutes (the cheesecake continues to cook).
  • After 45 minutes, remove the cheesecake from the oven and let it come down completely. Then, cover it with foil and chill in the fridge for 4-5 hours or overnight.

White Chocolate Ganache

  • In a non-stick saucepan, add white chocolate and heavy cream and cook until the chocolate is completely melted. You will end up with a smooth and glossy glaze.
  • Remove from heat and let it cool down a bit.


  • Prior to serving, run a knife around the cheesecake and gently remove the outer rim of the springform pan.
  • Pour ganache on top of the cheesecake and let some of it run down the sides and finally, toss some white chocolate chips and pumpkin flavored chocolate chips.


  • Read all the tips above.
  • Leftovers can be stored in a sealed container in the fridge for up to 3 days. 
  • Double the gingersnap cookie crust recipe to make a thicker crust. That’s what I did in today’s post.


Calories: 751kcal, Carbohydrates: 64g, Protein: 13g, Fat: 50g, Saturated Fat: 28g, Cholesterol: 216mg, Sodium: 439mg, Potassium: 455mg, Fiber: 2g, Sugar: 58g, Vitamin A: 10115IU, Vitamin C: 4.5mg, Calcium: 230mg, Iron: 2.6mg
Course: Dessert
Cuisine: American
Calories: 751
Author: CakeWhiz

4 comments on “Pumpkin Cheesecake {With Gingersnap Crust}”

  1. A gingersnap crust does sound perfect with the pumpkin cheesecake! Yummy!5 stars

  2. This cheesecake looks so awesome! Love all of the chips on top!!

  3. This looks so delicious and I’m thinking about making pumpkin a year round kind of thing here. Why not right? I’ve also been craving cheesecake something made and am pretty sure I’m just going to have to satisfy that craving by making this recipe.

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