This cheesecake has been a huge success at the bakery since its introduction. It’s a lovely dessert for an autumn dinner party. I love to make cheesecakes when I’m entertaining because they can be made one to two days in advance, long before guests even arrive.–Allysa Torey

Pumpkin Cheesecake with Gingersnap Crust FAQs

How do I toast pecans?

To toast pecans, place them on a baking sheet in a 350°F (180°C) oven for 15 minutes, or until lightly browned and fragrant.

How do I make mini cheesecakes?

If you want to make mini cheesecakes yourself (as shown above), you’ll need a special pan. We’d suggest this one, a mini springform cupcake pan. Just be sure that you adjust your cook time and bake until the edges are set and the centers only slightly jiggle, 18 to 20 minutes.

Pumpkin cheesecakes with gingersnap pecan crust on 2 sheet pans, topped with whipped cream and nuts.

Pumpkin Cheesecake with Gingersnap Pecan Crust

5 / 5 votes
This cheesecake has been a huge success at the bakery since its introduction. It's a lovely dessert for an autumn dinner party. The perfect dessert to serve after your Thanksgiving meal, pumpkin cheesecake with gingersnap pecan crust is a creamy treat, offering the palate a luscious taste of autumn.
David Leite
Servings12 servings
Calories519 kcal
Prep Time25 minutes
Cook Time2 hours 10 minutes
Total Time2 hours 35 minutes


For the crust

  • 1 stick (4 ounces) unsalted butter, melted
  • 1 1/2 cups gingersnap cookie crumbs
  • 1/2 cup chopped toasted pecans

For the filling

  • 3/4 pound cream cheese, softened
  • 3/4 cup granulated sugar
  • 3/4 cup firmly packed brown sugar
  • 5 large eggs, at room temperature
  • 1 1/2 cups canned pumpkin purée
  • 3/4 cup heavy cream
  • 1 1/2 teaspoons cinnamon

For the sweet vanilla whipped cream

  • 2 cups heavy cream
  • 2 teaspoons granulated sugar
  • 2 teaspoons vanilla extract

For the garnish

  • Toasted pecan halves


Make the crust

  • Preheat oven to 325°F (160°C).
  • In a small bowl, combine the butter with the gingersnap cookie crumbs and pecans. Press into the bottom of a buttered 10-inch springform pan.
  • Bake for 10 minutes. Remove from the oven and allow to cool on a wire rack.

Make the filling

  • In a large bowl, on the low speed of an electric mixer, beat the cream cheese until very smooth. Gradually add the sugars. Add the eggs, one at a time. Add the pumpkin purée and mix until just blended. To ensure that the batter has no lumps and that no ingredients are stuck to the bottom of the bowl, stop the mixer several times and scrape down the side of the bowl with a rubber spatula. Stir in the heavy cream and cinnamon.
  • Pour the batter into the prepared pan and set the pan on a baking sheet. Bake until the edges are set and the center moves only slightly when the pan is shaken, about 1 hour.
  • At the end of the baking time, turn off the heat and, using a wooden spoon to keep the oven door slightly ajar, cool the cake in the oven for 1 hour before removing it. Cover and refrigerate for at least 12 hours or overnight.

Make the vanilla whipped cream

  • Place all the ingredients in a medium-size bowl and whip with an eggbeater or a whisk until soft peaks form. Serve immediately or cover tightly with plastic wrap and refrigerate for up to 4 hours.

Serving the cheesecake

  • Remove the cake from the refrigerator 15-30 minutes before cutting and serving. Garnish with the sweetened whipped cream and toasted pecan halves.
More from Magnolia by Allysa Torey

Adapted From

More from Magnolia

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Serving: 1 portionCalories: 519 kcalCarbohydrates: 44 gProtein: 7 gFat: 36 gSaturated Fat: 19 gMonounsaturated Fat: 12 gTrans Fat: 1 gCholesterol: 184 mgSodium: 218 mgFiber: 2 gSugar: 32 g

Nutrition information is automatically calculated, so should only be used as an approximation.

Tried this recipe?Mention @leitesculinaria or tag #leitesculinaria!
Recipe © 2004 Allysa Torey. Photo © 2004 Zeva Oelbaum. All rights reserved.

Recipe Testers’ Reviews

This pumpkin cheesecake has all those nice autumn flavors, perfect to take to a fall get-together. The blend of gingersnap and pumpkin is always a winner, and the texture was much lighter than other cheesecakes, sort of a fluffy pumpkin pie feel.

Yummy, Yummy in my tummy—the pumpkin cheesecake was very tasty. The crust was unusual but complemented the cake very well. The toasted pecans on the sweetened whipped cream was a good idea to add a crunchy texture to the dessert.

About David Leite

I count myself lucky to have received three James Beard Awards for my writing as well as for Leite’s Culinaria. My work has also appeared in The New York Times, Martha Stewart Living, Saveur, Bon Appétit, Gourmet, Food & Wine, Yankee, Los Angeles Times, Chicago Tribune, The Washington Post, and more.

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  1. I hope you can help point me right. I wonder if a 9″ springform with 3″ sides would work or would cake be too tall or overflow? It’s hard to know without seeing the finished 10 inch cake height, cheesecakes vary in height considerably.

  2. I will be making mini cheesecakes. How many does this recipe make. The photo show 2 dozen.

    1. Pamela, it will depend on the size of your pan and how full you make the wells, but if you’re using a standard size muffin pan, or equivalent, you should be able to get 24 mini cheesecakes from the recipe.

      1. I have the same pan you recommended but only one. Might order a second or make 2 different sizes to see which one I like. Thank you