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Pumpkin Cheesecake with Gingersnap Pecan Crust

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

Prep 25 mins
Cook 2 hrs 10 mins
Total 2 hrs 35 mins
12 servings
519 kcal


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.