Pumpkin Cheesecake with Gingersnap Crust

Ground up cookies make the perfect crust, then topped with spiced whipping cream –  a combination that can’t be beat!



Pumpkin Cheesecake with Gingersnap Crust

Marla Hingley
Ground up cookies make the perfect crust, then topped with spiced whipping cream - a combination that can't be beat!
Prep Time 20 mins
Cook Time 2 hrs
Total Time 2 hrs 20 mins
Servings 8



  • 2 cups GF gingersnap or molasses cookies ground
  • 1/3 cup butter or margarine melted


  • 3 8 oz pkgs. GF cream cheese room temperature
  • 1/2 cup sugar
  • 1/2 cup brown sugar
  • 2 Tbsp rice flour
  • 1 cup canned pumpkin purée
  • 1/4 tsp salt
  • 1/2 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1/4 tsp allspice
  • 1/8 tsp ginger
  • 1/8 tsp cloves
  • 1 tsp vanilla
  • 3 eggs room temperature

Spiced Whipping Cream

  • 1 cup whipping cream
  • 1 tsp vanilla
  • 1/2 tsp cinnamon
  • 1/4 tsp cloves


  • In the bottom of a springform pan*, cut a circle of parchment to fit the bottom.
  • Grind up cookies using a food processor or a mallet to the size of fine crumbs. Mix with melted butter and press evenly into bottom of pan. Bake at 350°F for 12 minutes.
  • For filling, beat cream cheese until smooth, then add sugar. Scrape down sides as needed. Add flour, mix well, then add in pumpkin, spices, and vanilla. Finally add in eggs, one at a time, mixing well after each addition until smooth.
  • Pour into crust, set pan on top of a baking sheet and bake at 325°F for 55 minutes (on middle shelf). Turn off oven, and let sit inside for another 45 minutes. Remove from oven and allow to cool to room temperature.
  • Cover and refrigerate overnight.
  • Whip cream then add in vanilla and spices.


*For a thicker cheesecake use a 8-9" springform pan, for a thinner one use a 10-12" pan.
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See also


[hr]For a dairy-free whip cream, try this one!

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  1. Most good quality pure cream cheese is naturally gluten free, but some flavored brands can contain gluten. For ingredients like that, I always add the gluten free (GF) label just so people are aware some brands/varieties have the potential – so check the label to be sure.

  2. Wouldn’t it be a good to wrap the outside of the pan with double layer of foil and bake the cheesecake in a water bath to prevent the top from cracking.

  3. By all means you can do that. For me, I’ve had one too many ‘leaks’ leaving me with a soggy bottom crust, so I don’t do it anymore. I don’t find it cracks too bad when you let it cool slowly in the (turned off) oven. As well, if you are using a topping over the cheesecake like whip cream or ganache, it will cover any cracks that do form – a good presentation can hide a multitude of errors!

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