Pumpkin Cheesecake with Pecan and Gingersnap Crust is the ultimate fall dessert that captures all the cozy flavors of the season. Combining rich, creamy pumpkin filling with a crisp, nutty crust, this dessert brings warmth and indulgence to your holiday table. Whether you’re hosting a Thanksgiving feast or simply craving a decadent autumn treat, this recipe is a guaranteed crowd-pleaser. And the best part? It’s surprisingly easy to make from scratch! With a luscious white chocolate-pumpkin filling and a delightfully spiced gingersnap-pecan crust, you’ll want to make this cheesecake every fall.
Why You’ll Love This Pumpkin Cheesecake with Pecan And Gingersnap Crust
This pumpkin cheesecake is more than just a dessert—it’s an experience. The creamy texture, the balance of warm spices, and the sweet crunch of pecans in the gingersnap crust create a perfect symphony of flavors. It’s a sophisticated twist on classic pumpkin pie and adds a wow factor to any dessert table. Plus, it can be made ahead, which makes holiday planning easier.
Ingredients
Crust
- 1 3/4 cups crushed gingersnap cookies (about 30 small cookies)
- 3/4 cup finely ground pecans
- 3 tablespoons brown sugar
- 6 tablespoons melted butter
Filling
- 3 (8-ounce) blocks of cream cheese, at room temperature
- 3/4 cup canned pumpkin puree
- 6 ounces melted white chocolate (or 1 cup white chocolate chips)
- 1 cup granulated sugar
- 3 large eggs, at room temperature
- 2 teaspoons vanilla extract
- 1 1/2 teaspoons ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/8 teaspoon ground cloves
Topping
- 1 cup heavy whipping cream
- 1/2 teaspoon vanilla extract
- 4 tablespoons powdered sugar
- 1/3 cup roughly chopped pecans (toasted or caramelized)
- 2 tablespoons jarred caramel sauce
Step-by-Step: How to Make Pumpkin Cheesecake with Pecan And Gingersnap Crust
1. Prep
Bring eggs and cream cheese to room temperature. Preheat oven to 350℉. Boil enough water to fill a roasting pan 1 1/2 to 2 inches deep.
2. Make the Crust
Pulse gingersnap cookies and pecans separately in a food processor until finely ground. Combine with brown sugar and melted butter, mixing well. Firmly press the crust mixture into a 9-inch springform pan, spreading it evenly across the bottom and about 1 inch up the sides.
3. Make the Filling
Melt the white chocolate in the microwave in 30-second intervals, stirring until smooth. In a large bowl, beat cream cheese and sugar until fluffy. Add eggs one at a time, mixing well. Mix in pumpkin puree, vanilla, cinnamon, nutmeg, and cloves. Slowly add melted white chocolate while the mixer is running.
4. Bake in a Water Bath
Wrap the springform pan with two layers of heavy-duty foil. Place it in a large roasting pan. Pour the batter into the crust. Carefully pour the hot water into the roasting pan until it comes halfway up the sides of the springform pan. Bake for 60-75 minutes, until the center is slightly jiggly.
5. Cool and Chill
Remove cheesecake from the oven and water bath. Let cool completely on a wire rack. Cover and refrigerate for at least 12 hours.
6. Add the Toppings
Beat whipping cream with vanilla and powdered sugar until medium peaks form. Spread on top of the cheesecake. Drizzle with caramel sauce and sprinkle with chopped pecans.
Helpful Tips
- Use room-temperature ingredients to ensure a silky-smooth filling.
- Don’t skip the water bath—it helps prevent cracks.
- Chill the cheesecake for at least 12 hours for the best texture.
- Use a sharp knife dipped in hot water for clean slices.
Substitutions and Variations
- Swap gingersnaps for graham crackers or vanilla wafers for a milder crust.
- Use dark chocolate instead of white for a richer flavor.
- Add a pinch of ginger for extra spice.
- Top with candied ginger or pumpkin seeds instead of pecans.
- Make it gluten-free with GF cookies and double-check ingredient labels.
Storage Instructions
Store leftover cheesecake tightly covered in the refrigerator for up to 7 days. For best flavor and texture, enjoy within 3-4 days. You can also freeze individual slices by wrapping them in plastic wrap and placing them in an airtight container for up to 2 months.
Nutritional Information
Each slice (1/12 of cheesecake) provides approximately:
- Calories: 432
- Carbohydrates: 46g
- Protein: 5g
- Fat: 27g
- Saturated Fat: 12g
- Cholesterol: 82mg
- Sodium: 184mg
- Fiber: 2g
- Sugar: 35g
- Vitamin A: 2926IU
- Calcium: 79mg
- Iron: 2mg
Serving Suggestions
- Serve with a hot cup of coffee or spiced chai.
- Garnish with a sprinkle of cinnamon or a dollop of whipped cream.
- Pair with a scoop of vanilla or cinnamon ice cream.
- Add decorative pecans or caramel drizzle for extra flair on your dessert table.
Frequently Asked Questions About Pumpkin Cheesecake with Pecan-Gingersnap Crust
Can I make this cheesecake ahead of time? Absolutely! This cheesecake actually tastes better the next day after it’s had time to chill and set. Make it up to two days in advance.
Do I have to use a water bath? While not strictly required, a water bath helps maintain even baking and prevents the top from cracking.
Can I freeze pumpkin cheesecake? Yes. Slice and wrap each piece tightly before placing in a freezer-safe container. Thaw in the refrigerator before serving.
What if I don’t have gingersnaps? No worries! Substitute with graham crackers or crushed vanilla wafers.
Is this cheesecake overly sweet? Not at all. The pumpkin and spices balance the sweetness perfectly, and the white chocolate adds richness without overpowering.
Conclusion
Thank you so much for stopping by and trying out this pumpkin cheesecake with pecan-gingersnap crust! It’s one of my favorite fall recipes and always a hit at family gatherings. The rich pumpkin flavor, velvety smooth texture, and nutty-spiced crust come together in a show-stopping dessert that’s surprisingly simple to make. Whether you’re baking for a holiday or just treating yourself, I hope this recipe brings warmth and joy to your kitchen. Happy baking, and thank you for being part of this delicious journey!
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Pumpkin Cheesecake with Pecan And Gingersnap Crust
- Total Time: 13 hours 40 minutes (includes chilling)
- Yield: 12 slices 1x
Description
Pumpkin Cheesecake with Pecan-Gingersnap Crust is a rich, creamy fall dessert featuring a spiced pecan and gingersnap cookie crust. Perfect for Thanksgiving or any autumn gathering, this cheesecake is full of pumpkin flavor and warm spices with a silky texture and sweet caramel-pecan topping.
Ingredients
Crust:
1 3/4 cups crushed gingersnap cookies (about 30 cookies)
3/4 cup ground pecans
3 tbsp brown sugar
6 tbsp melted butter
Filling:
3 (8 oz) blocks cream cheese, room temperature
3/4 cup canned pumpkin puree
6 oz white chocolate, melted (or 1 cup chips)
1 cup sugar
3 large eggs, room temperature
2 tsp vanilla extract
1 1/2 tsp ground cinnamon
1/4 tsp ground nutmeg
1/8 tsp ground cloves
Topping:
1 cup heavy whipping cream
1/2 tsp vanilla extract
4 tbsp powdered sugar
1/3 cup chopped pecans (toasted or caramelized)
2 tbsp caramel sauce
Instructions
Prep
Bring eggs and cream cheese to room temperature. Preheat oven to 350℉. Boil enough water to fill a roasting pan 1 1/2 to 2 inches deep.
2. Make the Crust
Pulse gingersnap cookies and pecans separately in a food processor until finely ground. Combine with brown sugar and melted butter, mixing well. Firmly press the crust mixture into a 9-inch springform pan, spreading it evenly across the bottom and about 1 inch up the sides.
3. Make the Filling
Melt the white chocolate in the microwave in 30-second intervals, stirring until smooth. In a large bowl, beat cream cheese and sugar until fluffy. Add eggs one at a time, mixing well. Mix in pumpkin puree, vanilla, cinnamon, nutmeg, and cloves. Slowly add melted white chocolate while the mixer is running.
4. Bake in a Water Bath
Wrap the springform pan with two layers of heavy-duty foil. Place it in a large roasting pan. Pour the batter into the crust. Carefully pour the hot water into the roasting pan until it comes halfway up the sides of the springform pan. Bake for 60-75 minutes, until the center is slightly jiggly.
5. Cool and Chill
Remove cheesecake from the oven and water bath. Let cool completely on a wire rack. Cover and refrigerate for at least 12 hours.
6. Add the Toppings
Beat whipping cream with vanilla and powdered sugar until medium peaks form. Spread on top of the cheesecake. Drizzle with caramel sauce and sprinkle with chopped pecans.
Notes
Room-temperature ingredients help the filling blend smoothly.
Chill at least 12 hours for ideal texture.
Freeze slices individually for future servings.
Best enjoyed within 3–4 days.
- Prep Time: 25 minutes
- Cook Time: 1 hour 15 minutes
- Category: Desserts
Nutrition
- Serving Size: 1 slice
- Calories: 432
- Sugar: 35g
- Carbohydrates: 46g
- Protein: 5g