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Pumpkin Cheesecake with Gingersnaps
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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

4 large Land O Lakes® Eggs

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

 *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 eggs, 1 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.

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