Pumpkin Cheesecake With Gingersnaps
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!

16
servings
20 min
PREP TIME
11 hrs 40 min
TOTAL TIME

Ingredients

Crust

2 cups crushed gingersnap cookies

1/3 cup Land O Lakes® Butter, melted

Cheesecake

1 1/4 cups firmly packed brown sugar

4 (8-ounce) packages cream cheese, softened

4 large Land O Lakes® Eggs

1 (15-ounce) can pumpkin

1 1/2 teaspoons pumpkin pie spice  

Garnish

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

Ground nutmeg, if desired

 

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

How to make

  1. STEP 1

    Heat oven to 325°F.

  2. STEP 2

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

  3. STEP 3

    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.

  4. STEP 4

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

  5. STEP 5

    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.

  6. STEP 6

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

Nutrition

370Calories
26Fat (mg)
125Cholesterol (mg)
290Sodium (mg)
29Carbohydrates (g)
1Dietary Fiber
7Protein (g)

Reviews

Explore reviews from
our online community

  September 24, 2017

When do you take the cheesecake completely out of the pan?

— says Grace
Helpful?
Test Kitchen Comment September 25, 2017

Thanks for your question, Grace! We recommend keeping your cheesecake refrigerated in the pan until you are ready to serve it. Enjoy!

— says Tesk Kitchen
Test Kitchen Comment October 24, 2017

Hi Grace, you take the cheesecake out of the pan once it has completely cooled and has been refrigerated overnight. We would suggest taking it out of the pan when you're ready to serve. Happy baking! 

— says Mallory
  December 02, 2013

This was great. Not too sweet, but very rich. Perfect with a cup of coffee.

— says Klayter
Helpful?
  October 20, 2012

Why not make it Gluten-Free! I used gluten-free ginger snap cookies and nobody knows the difference at Thanksgiving!

— says SB
Helpful?
  November 05, 2010

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.

— says Cindy
Helpful?
  November 02, 2010

Can I use soft ginger snaps? Must they be crisp like graham crackers?

— says mary
Helpful?
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