Rating: 4.5 stars 4.6
876 Ratings
  • 5 star values: 638
  • 4 star values: 167
  • 3 star values: 51
  • 2 star values: 16
  • 1 star values: 4

This is a wonderful pumpkin cheesecake with a gingersnap crust. The gingersnap really does make a difference.

Recipe Summary

30 mins
1 hr 10 mins
6 hrs
7 hrs 40 mins
1 - 9 inch cake


Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). In a medium bowl, mix together the crushed gingersnap cookies, pecans, and butter. Press into the bottom, and about 1 inch up the sides of a 9 inch springform pan. Bake crust 10 minutes in the preheated oven. Set aside to cool.

  • In a medium bowl, mix together the cream cheese, 1/2 cup sugar, and vanilla just until smooth. Mix in eggs one at a time, blending well after each. Set aside 1 cup of the mixture. Blend 1/4 cup sugar, pumpkin, cinnamon, and nutmeg into the remaining mixture.

  • Spread the pumpkin flavored batter into the crust, and drop the plain batter by spoonfuls onto the top. Swirl with a knife to create a marbled effect.

  • Bake 55 minutes in the preheated oven, or until filling is set. Run a knife around the edge of the pan. Allow to cool before removing pan rim. Chill for at least 4 hours before serving.

Nutrition Facts

350 calories; protein 5.8g; carbohydrates 26.8g; fat 25.3g; cholesterol 101.1mg; sodium 220.7mg. Full Nutrition