Easy Baked Pumpkin Cheesecake with Gingersnap Crust
Creamy, spiced pumpkin cheesecake baked on a buttery gingersnap crust — the perfect holiday dessert to wow your guests!
Ingredients
For the Crust:
- 1 ½ cups gingersnap cookie crumbs or graham crackers
- ¼ cup melted butter
- 2 tbsp brown sugar
For the Filling:
- 16 oz cream cheese softened
- 1 cup pumpkin purée
- ¾ cup brown sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1 tsp ground cinnamon
- ½ tsp nutmeg
- ½ tsp ground ginger
- ¼ tsp ground cloves
- 1 tbsp all-purpose flour
- ½ cup sour cream
For the Topping (optional):
- Whipped cream
- A sprinkle of cinnamon or nutmeg
Instructions
- Preheat oven to 325°F (160°C).
- Prepare crust: Mix gingersnap crumbs, melted butter, and brown sugar. Press firmly into the bottom of a 9-inch springform pan. Bake for 10 minutes, then cool.
- Make filling: In a large bowl, beat cream cheese until smooth. Add pumpkin purée, sugar, vanilla, and spices; mix well.
- Add eggs: Beat in one at a time, then mix in flour and sour cream until creamy and smooth.
- Bake: Pour filling over the cooled crust and bake for 55–65 minutes, until just set (center should jiggle slightly).
- Cool gradually: Turn off oven and let cheesecake cool inside with door slightly open for 1 hour.
- Chill: Refrigerate for at least 4 hours (overnight is best).
- Serve: Top with whipped cream and a dusting of cinnamon.
Notes
Tips & Variations
- Swap gingersnap crust for Oreo or graham cracker crust for a different twist.
- Add a caramel drizzle for extra indulgence.
- For a no-bake version, chill the filling in the fridge without baking.
- Use light cream cheese for a slightly lighter dessert.
Storage
- Fridge: Store covered for up to 5 days.
- Freezer: Freeze slices for up to 2 months; thaw overnight before serving.
- Reheat: Best served chilled — no reheating needed.