This Pumpkin Cheesecake with Gingersnap Crust has a creamy, warmly spiced pumpkin filling, a crisp gingersnap crust, and salted caramel drizzled over the top. It’s an easy make-ahead fall dessert that bakes in a water bath for a smooth, creamy filling and is perfect for Thanksgiving.
Let's get started!
Jump to:
Pull Up A Chair and Let's Chat!
If pumpkin pie isn’t really your thing, this Pumpkin Cheesecake with Gingersnap Crust might be the Thanksgiving dessert for you. You still get all those warm pumpkin spices, but in a rich, creamy cheesecake with a crisp gingersnap crust.
And because we’re not stopping there, I like to finish it with salted caramel, flaky sea salt, and candied pecans. It’s a great make-ahead dessert, too—the cheesecake needs plenty of time to chill, so you can make it the day before and have dessert completely handled.
Why You'll Fall In Love With This Pumpkin Cheesecake
- Perfect for Thanksgiving: All the pumpkin and warm spices we want this time of year.
- Gingersnap crust: More flavor than a traditional graham cracker crust and perfect with pumpkin.
- Make it ahead: Cheesecake is better after an overnight chill anyway.
- No cracked cheesecake: A water bath helps the filling bake gently and evenly.
- That salted caramel situation: Caramel, flaky salt, and candied pecans are very much worth the extra minute.
What You'll Need & Why
For the Gingersnap Crust
- Gingersnap cookies: Give the crust its crisp texture and warm, spiced flavor.
- Butter, sugar + kosher salt: Hold the crust together and balance the flavor.
For the Pumpkin Cheesecake
- Cream cheese + sour cream: The base for a rich, creamy cheesecake.
- Pumpkin purée: Use pure pumpkin, not pumpkin pie filling.
- Sugar + cornstarch: Sweeten the filling and help it set.
- Vanilla bean paste + warm spices: Cinnamon, ginger, nutmeg, and cloves give it that classic fall flavor.
- Eggs: Give the cheesecake structure and a smooth, creamy texture.
For the Salted Caramel
- Brown sugar + butter + heavy cream: The base of the quick homemade caramel sauce.
- Vanilla bean paste + kosher salt: Finish the caramel with a little warmth and that sweet-salty balance.
The Recipe Rundown
This pumpkin cheesecake with gingersnap crust is incredibly simple to put together. Here is a brief overview of how to do it!
- Make the crust: Press the gingersnap mixture into a springform pan and bake for 10 minutes.
- Mix the filling: Combine the cream cheese, butter, sour cream, pumpkin, sugar, cornstarch, spices, and eggs on low speed.
- Prep the water bath: Pour the filling over the crust, place the pan inside a slow cooker liner, and set it in a roasting pan with hot water.
- Bake: Bake at 350°F for 70–75 minutes, until the edges are set and the center still jiggles slightly.
- Cool slowly: Turn off the oven, crack the door, and leave the cheesecake inside for 1 hour.
- Chill overnight: Cool briefly at room temperature, then refrigerate uncovered overnight.
Tips For the Best Pumpkin cheesecake
A few simple things will help your Pumpkin Cheesecake with Gingersnap Crust bake evenly, stay creamy, and set up perfectly.
- Start with room-temperature ingredients: This helps the filling mix smoothly without lumps.
- Mix on low speed: Too much air can cause the cheesecake to puff while baking and crack as it cools.
- Use the water bath: It helps the cheesecake bake gently and evenly. My slow cooker liner trick also keeps water away from the gingersnap crust.
- Look for the jiggle: The outside edges should look set and slightly puffed, while the center should still have a gentle wobble when the cheesecake is done.
- Cool it slowly: Leave the cheesecake in the turned-off oven with the door cracked for an hour before cooling at room temperature.
- Chill overnight: Don’t rush this part. The cheesecake needs plenty of time to fully set before slicing.
How to Use a Water Bath for Cheesecake
This Pumpkin Cheesecake with Gingersnap Crust is baked in a water bath to help it bake evenly and prevent cracks. Instead of wrapping the springform pan in foil, I place the entire pan inside a slow cooker liner.
Twist and tuck the excess liner around the outside of the pan, then place it in a large roasting pan. Add hot water to the roasting pan and bake as directed.
The slow cooker liner keeps water from seeping into the springform pan and making the gingersnap crust soggy.
Pumpkin Cheesecake Recipe
Equipment
- 9-inch springform pan
- crockpot/slow cooker liner
Ingredients
The Gingersnap Crust
- 2 cups ginger snap cookie crumbs
- ⅓ cup granulated sugar
- ½ cup butter, melted
- ¼ teaspoon kosher salt
Pumpkin Cheesecake Filling
- 4 (8oz) blocks good quality cream cheese, room temperature
- 8 tablespoon butter, room temperature
- 1 cup sour cream, room temperature
- 1 cup pumpkin puree
- 2 teaspoon vanilla bean paste
- 1½ cups granulated sugar
- 2 tablespoon cornstarch
- 2 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- ½ teaspoon ground nutmeg
- ½ teaspoon ground clove
- 5 eggs, room temperature
Salted Caramel Sauce
- 1 cup brown sugar
- ½ cup heavy cream
- 4 tablespoon butter
- 1 tablespoon vanilla bean paste
- 1 tsp kosher salt
Serving
- candied pecans and/or flaky sea salt optional for topping
Instructions
The Gingersnap Crust
- Prep: Preheat the oven to 350°F. Lightly grease a springform pan and line the bottom with parchment paper.
- Make the gingersnap crust: Combine the gingersnap crumbs, sugar, melted butter, and kosher salt. Press firmly into the bottom and about 1 inch up the sides of the prepared pan. Bake for 10 minutes, then set aside to cool while you make the filling.
The Pumpkin Cheesecake Filling
- Mix the cheesecake base: Using a stand mixer on low speed, mix the room-temperature cream cheese, butter, sour cream, and pumpkin purée until smooth. Scrape down the sides and bottom of the bowl as needed. Meanwhile, bring a kettle of water to a boil for the water bath.
- Add the sugar and spices: In a separate bowl, whisk together the sugar, cornstarch, cinnamon, ginger, nutmeg, and cloves until evenly combined. Gradually add to the cream cheese mixture, mixing on low just until incorporated. Scrape down the bowl again.
- Add the eggs: With the mixer on low, add the eggs one at a time, mixing just until each disappears into the batter. Avoid overmixing. Pour the filling over the cooled gingersnap crust and smooth the top.
- Prepare the water bath: Place the springform pan inside a slow cooker liner and pull the liner up around the outside of the pan. Twist and tuck the excess so it stays securely above the waterline. Place the wrapped pan inside a large roasting pan.
- Add the water: Place the roasting pan on the center oven rack. Carefully pour the hot water into the roasting pan until it reaches about halfway up the sides of the springform pan.
- Bake: Bake for 70–80 minutes. The outer edges should look set and slightly puffed, while the center should still have a gentle Jell-O-like jiggle. It should not look liquid or slosh when the pan is gently moved.
- Cool slowly: Turn off the oven and crack the oven door. Leave the cheesecake inside the oven for 1 hour without disturbing it.
- Chill: Remove the cheesecake from the oven and water bath and let it cool at room temperature for about 30 minutes. Transfer it to the refrigerator, uncovered, and chill overnight before removing it from the springform pan and slicing.
The Salted Caramel Sauce
- Make the caramel: Add the brown sugar, butter, and heavy cream to a small saucepan over medium heat. Cook, stirring frequently, until the butter is melted and the mixture is smooth and bubbling. Continue cooking for a few minutes until the caramel is slightly thickened.
- Finish the caramel: Remove from the heat and stir in the vanilla bean paste and kosher salt. Let the caramel cool. It will continue to thicken as it cools.
- Serve: Once the cheesecake has chilled overnight, remove it from the springform pan. Drizzle with the salted caramel and finish with flaky sea salt and candied pecans, if desired.
Notes
Nutrition
Storage & Make-Ahead Instructions
This Pumpkin Cheesecake with Gingersnap Crust is a great make-ahead dessert because it needs to chill overnight before serving.
- Refrigerator: Cover and store for up to 4–5 days.
- Freezer: Freeze the whole cheesecake or individual slices, tightly wrapped, for up to 3 months. Thaw overnight in the refrigerator.
- Salted caramel: For the best texture, add the caramel just before serving.
REcipe testing notes
- A little sinking is normal: Cheesecake naturally settles slightly as it cools. A deep dip in the center can happen when too much air is incorporated into the filling, causing it to rise more in the oven before falling as it cools.
- Don’t wait for the center to look completely set: The cheesecake will continue to firm as it cools. If the center is completely firm in the oven, it may already be overbaked.
- Watch for air bubbles: After pouring the filling into the crust, gently tap the pan on the counter to bring larger air bubbles to the surface before baking.
- If the center looks liquid, keep baking: A properly baked cheesecake should wobble in the center, but it shouldn’t look loose or slosh when the pan is gently moved.
- Cracks usually mean too much heat somewhere along the way: Overbaking is a major culprit, but too much air in the batter or cooling the cheesecake too quickly can also contribute.
More Fall Dessert Recipes
- Chocolate Tart – Deep, dark, and dangerously simple. Crisp shell, silky center, five-star flavor without the five-hour prep.
- Salted Caramel Cupcakes – Sweet-meets-salty perfection with a buttery swirl that’ll make you lick the wrapper. Easy, impressive, dangerously repeatable.
- Pumpkin Bread – Moist, spiced, and smells like fall punched you in the nose (in a good way). One bowl, no stress, big flavor.
- Baked Apple Cider Donuts – Soft, cozy, sugar-dusted rings of apple-cider magic—everything you love about fall, minus the fryer
Who's Stirring The Pot?
Hi, I’m Ruth—the recipe developer and comfort-food enthusiast behind Rufus For Real. I believe dinner should be the best part of your day, not the most stressful one. That’s why I focus on meals that are simple, satisfying, and impossible to mess up in a real-life kitchen.
I want to hear from you! How did you like this Pumpkin Cheesecake with that amazing gingersnap crust!? Let me know in the comments below—I read every single one!
You’ll find me sharing even more comfort-food goodness, kitchen tips, and behind-the-scenes chaos over on Instagram, Pinterest, Facebook, TikTok, and YouTube (@rufusforreal everywhere).
If you love approachable recipes with a whole lot of personality, pull up a chair—there’s always room at this table.
Happy Cooking!
-Ruth aka Rufus
Megan B says
MMMMM! Great Fall recipe! All the ingredients blend so well, nothing overtakes the recipe!
Rufus says
Thank you so much!