This pumpkin cheesecake is creamy, easy to make, and packed with warm cinnamon-and-pumpkin flavor. A gingersnap-and-graham-cracker crust adds depth, and the filling uses less sugar than most cheesecake recipes for a balanced, not-too-sweet finish.
This has been my go-to pumpkin cheesecake for Thanksgiving and fall gatherings for years. I based it on a classic pumpkin cheesecake and adjusted the crust and sugar to create a richer, spiced flavor without being overly sweet.
I cut the sugar roughly in half and combined gingersnaps with graham crackers for the crust. Those two small changes gave me the perfect balance of spice and texture.
Table of Contents
- What makes this recipe great
- Recipe ingredients
- Step by step instructions
- Recipe FAQs
- Other pumpkin recipes you’ll love:
- Pumpkin Cheesecake with Gingersnap Graham Cracker Crust Recipe
What makes this recipe great
- A mixed gingersnap and graham cracker crust gives both spice and classic sweetness — the combination adds great texture and flavor.
- The recipe uses about half the sugar of many pumpkin cheesecakes, so the spices and pumpkin shine through without being cloying.
- It’s straightforward to prepare, with simple steps and common ingredients.
- The cheesecake has a warm pumpkin-cinnamon profile that’s perfect for autumn and holiday menus.
Recipe ingredients
- Butter – Use a good-quality butter for the best crust flavor.
- Brown sugar – Light brown sugar works well; dark is fine if you prefer a deeper molasses note.
- Gingersnaps – Any brand will do; the cookies bring warm spice to the crust.
- Graham crackers – You’ll need about 1 cup of graham cracker crumbs to mix with the gingersnaps.
- Eggs – These bind the filling and give the cheesecake structure.
- Cinnamon and nutmeg – Essential to highlight the pumpkin flavor with warm spice.
- Cream cheese – Two 8-ounce packages (16 ounces) at room temperature for a smooth filling.
- Pumpkin puree – Use a 15–16 ounce can or homemade pumpkin purée; it provides the rich pumpkin base.
See the recipe card below for exact measurements and full instructions.
Step by step instructions
Step 1: Combine gingersnaps and graham cracker crumbs in a food processor until crumbly. Add brown sugar, softened butter, and water, and pulse until the mixture holds together.
Step 2: Press the crumb mixture into the bottom of a prepared 9-inch pan until even. Refrigerate for 20 minutes to set the crust.
Step 3: Beat the cream cheese at medium speed until smooth and creamy, scraping the bowl as needed.
Step 4: Add brown sugar, cinnamon, and nutmeg and beat until fully incorporated and smooth.
Step 5: Add the eggs one at a time, beating well after each addition so the batter stays smooth.
Step 6: Mix in the pumpkin puree until the filling is homogeneous and creamy.
Step 7: Pour the batter over the chilled crust and smooth the top.
Step 8: Bake until the center is set and the edges are slightly puffed. The center should spring back gently and a knife inserted near the middle should come out mostly clean with a bit of moist filling. Let the cheesecake cool completely, then cover and chill before serving.
Recipe FAQs
Cover the pan with foil or plastic wrap and refrigerate for up to three days. For longer storage, slice and freeze individual pieces wrapped tightly.
Serve chilled with a dollop of whipped cream or a drizzle of caramel sauce for extra richness.
Yes — you can use only graham crackers or only gingersnaps if you prefer a simpler crust.
Other pumpkin recipes you’ll love:
Did you try this recipe? Please leave me a ⭐ review below!
Pumpkin Cheesecake with Gingersnap Graham Cracker Crust
Ingredients
For the crust:
- 10 gingersnap cookies
- 1 cup graham cracker crumbs
- 1 Tablespoon brown sugar
- 3 Tablespoons butter, softened
- 2 Tablespoons water
For the filling:
- 1/2 cup brown sugar, packed
- 2 teaspoons cinnamon
- 1/4 teaspoon ground nutmeg
- 16 ounces cream cheese, at room temperature
- 3 eggs
- 1 can pumpkin puree, (a 16oz can)
Instructions
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Preheat the oven to 350°F. Line and grease a 9-inch springform pan or a 9-inch ceramic pie pan with wax paper.
Crust instructions:
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Process gingersnaps and graham cracker crumbs until crumbly. Add 1 tablespoon brown sugar, 3 tablespoons butter, and 2 tablespoons water; pulse until blended. Press the crumbs evenly into the bottom of the pan and refrigerate for 20 minutes.
Cheesecake filling instructions:
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Beat the cream cheese until smooth. Add 1/2 cup brown sugar, 2 teaspoons cinnamon, and 1/4 teaspoon nutmeg and beat until incorporated. Add the eggs one at a time, beating after each addition. Stir in the pumpkin puree until smooth and pour over the chilled crust.
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Bake 40–50 minutes, until the center is set and the edges are slightly puffed. A knife should come out mostly clean. Cool completely, then cover and refrigerate until serving.
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Tip: Top with whipped cream before serving for an extra touch.
Notes
Nutrition
Nutrition information is an approximation.