This Pumpkin Cheesecake Pie with Gingersnap Crust is a heavenly fusion of two classic desserts — the cozy spiced flavor of pumpkin pie and the creamy richness of cheesecake. The buttery gingersnap crust adds a bold, aromatic warmth that transforms every bite into pure fall comfort.

It’s festive, indulgent, and perfect for holidays like Thanksgiving — or anytime you’re craving something that tastes like autumn in dessert form.

Why I Love This Recipe

The gingersnap crust makes it extra special — crisp, spicy, and perfectly sweet
Creamy cheesecake meets pumpkin pie — best of both worlds
Smooth, velvety texture that slices beautifully
Crowd-pleasing dessert that never leaves leftovers
Easy to prepare and make-ahead friendly

Why It’s a Must-Try

This pie gives classic pumpkin pie a gourmet twist! The spices accentuate the creamy pumpkin flavor while the cheesecake base adds decadence and stability. It’s the kind of dessert that people beg you to bake every year.

Recipe Details

Category	Details
Prep Time	20 minutes
Bake Time	50–60 minutes
Chill Time	4 hours
Total Time	~6 hours
Servings	10–12 slices
Calories	~380 kcal per slice
Course	Dessert
Cuisine	American Fall Baking

Ingredients

For the Gingersnap Crust

• 2 cups gingersnap cookie crumbs
• ¼ cup granulated sugar
• 6 tbsp unsalted butter, melted
• Pinch of salt

For the Pumpkin Cheesecake Filling

• 16 oz (450g) cream cheese, softened
• 1 cup pumpkin puree (not pie filling)
• ¾ cup brown sugar, packed
• 2 large eggs
• 1 tsp vanilla extract
• 1 tsp ground cinnamon
• ½ tsp ground ginger
• ¼ tsp ground nutmeg
• 2 tbsp all-purpose flour
• Optional: pinch of cloves for deeper spice

Topping (Optional but Recommended!)

• Fresh whipped cream or vanilla bean whipped cream
• A sprinkle of cinnamon or crushed gingersnaps

Step-by-Step Cooking Directions

Step 1 — Make the Crust

1️ Preheat oven to 350°F (175°C).
2️ Mix cookie crumbs, melted butter & sugar in a bowl.
3️ Press mixture firmly into a 9-inch pie plate or tart pan.
4️ Bake 8–10 minutes, then cool slightly.

Step 2 — Prepare the Cheesecake Filling

5️ Beat softened cream cheese until smooth and fluffy.
6️ Add pumpkin, brown sugar, eggs, and vanilla; mix until combined.
7️ Add spices & flour — mix just until smooth (do not overbeat).

Step 3 — Fill & Bake

8️ Pour over the pre-baked crust & smooth top.
9️ Bake 50–60 minutes, until edges are set and the center jiggles slightly.
Turn off oven, crack door open, and let pie cool gradually (reduces cracking).

Step 4 — Chill

Cool completely on a rack, then refrigerate 4 hours or overnight.

Step 5 — Garnish & Serve

Top with whipped cream — swirl or dollop style
Dust lightly with cinnamon or crushed gingersnaps

How to Serve

• Serve chilled for clean slices and best texture
• Pair with:
  • Hot spiced chai or cappuccino
  • Maple drizzle for extra decadence
• Perfect centerpiece for holiday dessert tables

Special Equipment Needed

• 9-inch pie dish (glass or metal)
• Electric mixer (hand or stand)
• Rubber spatula
• Cooling rack

Recipe Tips

• Use brick-style cream cheese, not spreadable tub version
• Avoid over-mixing to prevent cracks
• A water bath can provide extra-smooth results, though not required
• If the top cracks — whipped cream covers it beautifully
• Don’t rush chilling — setting ensures the perfect texture

Delicious Variations

Variation	What to Change

Chocolate-Swirled Pumpkin Cheesecake

Swirl in melted dark chocolate before baking

Maple Pumpkin Cheesecake

Replace some sugar with ¼ cup maple syrup

Pecan Crunch Topping

Add toasted pecans + brown sugar crumble after chilling

Pumpkin Cheesecake Bars

Bake in 9×13 pan (32–35 mins) and slice into squares

Gluten-Free Version

Use GF gingersnap cookies

Freezing & Storage Guide

Method	Duration	How
Refrigerated	4–5 days	Cover tightly to prevent drying
Frozen Whole	Up to 2 months	Wrap in plastic + foil before decorating
Frozen Slices	6–8 weeks	Freeze on tray, then store in airtight bags
Thawing	Overnight in fridge	Add whipped topping after thawing

FAQ

Q: My pie cracked — what went wrong?
Cooling too fast can crack cheesecake. Leave in oven with door ajar to cool slowly.

Q: Can I make this ahead?
Yes! This is an ideal make-ahead holiday dessert.

Q: Can I use pumpkin pie filling instead of pumpkin puree?
Not recommended — it’s already sweetened & spiced, leading to overpowering flavor.

Q: Can I use a store-bought crust?
Yes — choose a graham or cookie crust for convenience.

Conclusion

This Pumpkin Cheesecake Pie with Gingersnap Crust is a celebration of warm fall flavors — comforting, creamy, and absolutely irresistible. With its fragrant crust and luxurious filling, it’s guaranteed to become a seasonal favorite and a showstopper at any gathering.