The gingersnap crust doesn’t get soggy like regular pie crust so this can be made the day before and refrigerated.
Ingredients
Crust (or you can use a premade crust)
- 2 cups gingersnap crumbs (about 40 cookies, finely crushed- instructions below)
- 2 tbsp granulated sugar
- 6 tbsp melted butter
Cheesecake Filling
- 3 (8‑oz) blocks cream cheese, softened
- 1/3 cup sour cream (room temperature)
- 1 cup brown sugar
- 1 cup pumpkin purée (quality canned is fine)
- ½ cup pecan halves (optional)
- 3 large eggs (room temperature)
- 1 tsp vanilla extract
- 1 ½ tsp cinnamon
- ½ tsp ginger
- ¼ tsp nutmeg
- ¼ tsp cloves
- ¼ tsp salt
Instructions
Crust
- Heat oven to 325°F.
- In a food processor, chop the pecan halves, gingersnap cookies, and the granulated sugar until fine.
- In a large bowl, mix the processed mix with melted butter until evenly moistened.
- Press firmly into a 9-inch springform pan or 10-inch pie pan.
- Bake in the middle of the oven for 8 minutes.
Filling
- Beat cream cheese, brown sugar and cloves until creamy.
- Fold in (or beat lowest setting) sour cream, pumpkin, vanilla, and spices.
- Add eggs one at a time, mixing on low until just combined.
Baking
- Pour filling in crust.
- Bake 45 minutes, until the center is mostly set but still slightly wobbly.
- Turn off oven, crack door, and let cheesecake sit inside no more than an hour.
- Cool, then chill at least 4 hours.
Serve decorated with pecans and whipped cream with optional caramel drizzle. I personally love ALL THREE :-)