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Pumpkin Cheesecake with Gingersnap Crust

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Spiced pumpkin cheesecake with gingersnap crust recipe made from scratch. It’s topped off with white chocolate ganache and is very rich and creamy.
Course Dessert
Cuisine American
Prep Time 30 mins
Cook Time 1 hr
Total Time 1 hr 30 mins
Servings 8 slices
Calories 751
Author CakeWhiz


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