Pumpkin Cheesecake in a Gingersnap Crust


Pumpkin cheesecake with ginger snap crust - an old classic recipe.

Prep Time:
30 mins
Cook Time:
1 hr 30 mins
Additional Time:
8 hrs
Total Time:
10 hrs
1 to 9 - inch springform pan


  • 1 ½ cups gingersnap cookie crumbs

  • ¾ cup ground hazelnuts

  • 3 tablespoons brown sugar

  • 6 tablespoons unsalted butter, melted

  • 3 (8 ounce) packages cream cheese, softened

  • 1 cup brown sugar

  • 1 ½ cups canned solid pack pumpkin

  • ½ cup heavy cream

  • cup maple syrup

  • 1 tablespoon vanilla extract

  • ¾ teaspoon ground cinnamon

  • ½ teaspoon ground allspice

  • 4 eggs


  1. Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 9 inch springform pan.

  2. Using a fork, combine gingersnaps, hazelnuts, 3 tablespoons brown sugar and melted butter. Press mixture onto the bottom and two inches up the sides of the pan to form the crust.

  3. With an electric mixer, beat cream cheese and brown sugar until light and fluffy. Stir in the pumpkin. Mix in the cream, maple syrup, cinnamon, allspice and vanilla. Beat in the eggs, one at a time, mixing until smooth.

  4. Pour batter into prepared crust. Bake in the preheated oven for 90 minutes, or until center of cheesecake is set. Allow to cool in pan for 30 minutes, then refrigerate overnight.

Nutrition Facts (per serving)

793 Calories
57g Fat
62g Carbs
13g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 793
% Daily Value *
Total Fat 57g 73%
Saturated Fat 29g 147%
Cholesterol 229mg 76%
Sodium 366mg 16%
Total Carbohydrate 62g 23%
Dietary Fiber 4g 13%
Total Sugars 48g
Protein 13g
Vitamin C 1mg 5%
Calcium 158mg 12%
Iron 3mg 19%
Potassium 321mg 7%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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