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Pumpkin Cheesecake with Ginger Snaps

Presented by:
Land O' Lakes
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Moist and rich pumpkin cheesecake with gingersnap cookie crust is the perfect holiday dessert.

Recipe Prep Time
Prep Time
20 min
Recipe Cook Time
Cook Time
Recipe Ready Time
Ready In
11 hrs 40 min
Recipe Servings

2 cups crushed gingersnap cookies
1/3 cup Land O Lakes® Butter, melted

1 1/4 cups firmly packed brown sugar
4 (8-ounce) packages cream cheese, softened
4 Land O Lakes® All-Natural Eggs
1 (15-ounce) can pumpkin
1 1/2 teaspoons pumpkin pie spice*

Land O Lakes® Heavy Whipping Cream, sweetened, whipped, if desired
Ground nutmeg, if desired

Heat oven to 325°F.

Combine crushed gingersnap cookies and melted butter in bowl; press onto bottom of ungreased 9-inch springform pan.

Combine brown sugar and cream cheese in bowl. Beat at medium speed, scraping bowl often, until creamy. Continue beating, adding 1 egg at a time, until creamy. Add all remaining cheesecake ingredients. Continue beating, scraping bowl often, until well mixed.

Pour batter into prepared pan. Bake 80-90 minutes or until set. Turn off oven; leave cheesecake in oven with door ajar for 20 minutes.

Remove from oven. Loosen side of cheesecake from pan by running knife around inside of pan. Cool completely at room temperature. Cover; refrigerate 8 hours or overnight. Store refrigerated.

Dollop sweetened whipped cream onto each serving and sprinkle with nutmeg, if desired.

*Substitute 1 teaspoon ground cinnamon, 1/4 teaspoon ground ginger and 1/4 teaspoon ground nutmeg and pinch of cloves.


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