Pumpkin Cheesecake Recipe

Pumpkin Cheesecake With Gingersnaps

A dollop of nutmeg-sprinkled whipped cream complements this rich, moist cheesecake. This recipe is the perfect dessert for a holiday meal!

20 min. prep time
16 servings
252 Ratings



2 cups crushed gingersnap cookies
1/3 cup Land O Lakes® Butter, melted


1 1/4 cups firmly packed brown sugar
4 (8-ounce) packages cream cheese, softened
1 (15-ounce) can pumpkin
1 1/2 teaspoons pumpkin pie spice*


Land O Lakes® Heavy Whipping Cream, sweetened, whipped, if desired
Ground nutmeg, if desired


Heat oven to 325°F.

Combine crushed gingersnap cookies and melted butter in bowl; press onto bottom of ungreased 9-inch springform pan.

Combine brown sugar and cream cheese in bowl. Beat at medium speed, scraping bowl often, until creamy. Continue beating, adding 1 egg at a time, until creamy. Add all remaining cheesecake ingredients. Continue beating, scraping bowl often, until well mixed.

Pour batter into prepared pan. Bake 80-90 minutes or until set. Turn off oven; leave cheesecake in oven, with door ajar, 20 minutes.

Remove from oven. Loosen side of cheesecake from pan by running knife around inside of pan. Cool completely at room temperature. Cover; refrigerate 8 hours or overnight. Store refrigerated.

Dollop sweetened whipped cream onto each serving and sprinkle with nutmeg, if desired.


*Substitute 1 teaspoon ground cinnamon, 1/4 teaspoon ground ginger and 1/4 teaspoon ground nutmeg and pinch of cloves.

Nutrition Facts (1 serving)

Calories: 370

Fat: 26g

Cholesterol: 125mg

Sodium: 290mg

Carbohydrates: 29g

Dietary Fiber: 1g

Protein: 7g

Recipe #5553©1995Land O'Lakes, Inc.

Recipe Comments & Reviews

This was great. Not too sweet, but very rich. Perfect with a cup of coffee.
Why not make it Gluten-Free! I used gluten-free ginger snap cookies and nobody knows the difference at Thanksgiving!
Thanks for your question. Regarding the question of whether crisp gingersnap cookies are needed and if soft ginger cookies can be used - we suggest using crisp ginger cookies to make the crumbs since this is similiar to making a graham cracker crust. We in the Test Kitchen have only tested the recipe using crisp ginger cookies.
Can I use soft ginger snaps? Must they be crisp like graham crackers?
This is a staple of our Thanksgiving dinner! Takes awhile to make but well worth the effort!

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