Pumpkin Cheesecake with Gingersnap Pecan Crust

Pumpkin Cheesecake with Gingersnap Crust

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

LC Alternative To Pumpkin Pie Note

This alternative to pumpkin pie has won us over. We think it’ll woo you, too. It’s pumpkin-y enough to be familiar, cream and dreamy enough to make guests forget tradition.

Pumpkin Cheesecake with Gingersnap Pecan Crust

  • Quick Glance
  • (2)
  • 25 M
  • 2 H, 35 M
  • Makes one 10-inch cheesecake
5/5 - 2 reviews
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  • For the crust
  • For the filling
  • For the sweet vanilla whipped cream
  • For the garnish


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. 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.

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Recipe Testers' Reviews

This 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.

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  1. This was very tasty. Toasting the pecans added more flavor than just throwing in chopped nuts. A very good alternative to pumpkin pie.

  2. Hi, was wondering the size of the pans you use for your individual serving sized cheesecakes (pictured above) and were you got them? Thanks so much!

  3. This is absolutely delicious and a winner! I’ve made this four times and was a special request for this Thanksgiving. I’ve been making my crust with Graham Crackers and everyone still loves it. A perfect Autumn desert.

    1. Gemma, thanks so much for writing in and telling us how much you like the cheesecake. We rely upon feedback from readers and cooks like you to make sure were on target with our recipe choices. Apparently, we hit a bullseye with this one!

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