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Pumpkin Pie Cheesecake


What do you get when you combine cheesecake and pumpkin pie? A slice of heaven!

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Rate this recipe 4.6/5 (41 Votes)


  • 2 cups gingersnap cookie crumbs
  • 1/3 cup sugar
  • 1/4 teaspoon ground ginger
  • 6 tablespoons butter, melted
  • 3 (8 ounce) packages cream cheese, room temperature
  • 3 eggs, slightly beaten
  • 1 cup brown sugar
  • 1 cup pumpkin puree
  • 1 teaspoon vanilla
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground nutmeg


Servings 8
Preparation time 20mins
Cooking time 80mins
Adapted from


Step 1

Mix the gingersnap cookie crumbs, sugar, ginger and butter and press into the bottom and up 1 inch along the sides of a 9-inch spring form pan.

Bake the crust in a preheated 350˚F oven for 5 minutes and set aside.

Cream the cream cheese.

Mix in the eggs one at a time followed by the sugar, pumpkin puree, vanilla and then the spices.

Pour the mixture into the spring form pans.

Bake in a preheated 350˚F oven until it is set, about 60-70 minutes. Let it cool completely.

Chill the cheesecake in the fridge overnight.

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