Go Back
This pumpkin cheesecake has a gingersnap and shortbread cookie crust the filled with a pumpkin cream cheese filling.

Pumpkin Cheesecake

Course Dessert
Cuisine American
Keyword Cheesecake, Cheesecake Recipe, Pumpkin Cheesecake, Pumpkin Recipes
Prep Time 30 minutes
Cook Time 1 hour


For The Crust

  • 1 cup crushed shortbread cookies
  • 1 cup crushed gingersnaps
  • 2/3 stick butter, melted

For The Pumpkin Cheesecake

  • 2 8 oz cream cheese, room temperature
  • 1 cup sugar
  • 15 oz can pumpkin puree
  • 1/2 tsp nutmeg
  • 1/2 tsp cinnamon
  • 1 tsp vanilla extract
  • 3 eggs


  1. Preheat oven to 325° spray an 8" springform pan with non stick spray then line with parchment paper on the bottom and around the sides.

For The Crust

  1. Mix crushed cookies and melted butter together and press into prepared springform pan. Set aside.

For The Pumpkin Cheesecake

  1. In a medium bowl using an electric mixer, beat cream cheese, sugar, pumpkin, nutmeg, cinnamon, vanilla, and eggs until combined.

  2. Pour into prepared pan, and bake at 325° for 1 hour or until top of cheesecake is set.

  3. Once cooked, remove from oven, sprinkle some crushed gingersnaps around the edge of your cheesecake, and cool overnight in the refrigerator.