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Creamy New York-Style Pumpkin Cheesecake with Gingersnap Crust

Rich New York-style pumpkin cheesecake with gingersnap crust, warm spices, and creamy texture—perfect for holidays and special occasions.
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Prep Time 20 minutes
Cook Time 55 minutes
Total Time 1 hour 14 minutes
Course Dessert
Cuisine American
Servings 10
Calories 420 kcal

Ingredients
  

For the Gingersnap Crust

  • 2 cups finely crushed gingersnap cookies
  • ¼ cup unsalted butter, melted

For the Pumpkin Cheesecake Filling

  • 24 oz cream cheese, softened
  • 1 cup granulated sugar
  • 1 tsp pure vanilla extract
  • 3 large eggs, room temperature
  • 1 cup pumpkin purée (not pumpkin pie filling)
  • 1 tsp ground cinnamon
  • ½ tsp ground nutmeg
  • ½ tsp ground ginger

Instructions
 

  • Preheat the oven to 325°F (165°C). Lightly grease a 9-inch springform pan.
  • Prepare the crust: Combine gingersnap crumbs and melted butter until evenly moistened. Press firmly into the bottom and slightly up the sides of the pan.
  • Mix the filling: Beat cream cheese, sugar, and vanilla until smooth and creamy.
  • Add eggs: Mix in eggs one at a time, just until combined.
  • Incorporate pumpkin and spices: Gently blend in pumpkin purée, cinnamon, nutmeg, and ginger until smooth.
  • Assemble: Pour filling over the crust and smooth the top.
  • Bake: Bake for 50–60 minutes, until the edges are set and the center slightly jiggles.
  • Cool gradually: Turn off the oven, crack the door, and let the cheesecake cool for 1 hour.
  • Chill: Refrigerate for at least 4 hours, preferably overnight, before slicing.

Notes

  • Use full-fat cream cheese for best results
  • Chill thoroughly before slicing for clean edges
  • Cheesecake flavor improves after resting overnight