Pumpkin Cheese Pie with Gingersnap Crust

The first bite of this Pumpkin Cheese Pie with Gingersnap Crust delivers a perfect harmony of spiced pumpkin, velvety cream cheese, and the warm, snappy crunch of ginger cookies. Unlike traditional pumpkin pies, this showstopper combines the beloved flavors of cheesecake and pumpkin pie into one irresistible dessert that will have everyone reaching for seconds. The gingersnap crust adds a distinctive spicy-sweet foundation that perfectly complements the creamy pumpkin filling. You’ll learn how to create bakery-quality layers, achieve the perfect texture, and master a dessert that will become your new holiday tradition.

Why You’ll Love This Recipe

This Pumpkin Cheese Pie with Gingersnap Crust transforms the ordinary pumpkin pie into something truly extraordinary. The contrast between the silky-smooth, spiced pumpkin cheese filling and the crisp, slightly spicy gingersnap cookie crust creates a textural masterpiece that’s impossible to resist.

What makes this recipe special is its perfect balance of flavors—the warm notes of cinnamon, nutmeg, and ginger in the filling echo the spiced cookie base while the tangy cream cheese adds a sophisticated richness that elevates the humble pumpkin to gourmet status.

Even if you’re not typically a pumpkin pie enthusiast, this version will convert you with its creamy, mousse-like texture that’s lighter than traditional pumpkin pie yet more satisfying. The simplicity of preparation belies its impressive appearance—it’s the kind of dessert that makes guests think you spent hours in the kitchen when it actually comes together with surprising ease.

Ingredients

For the Gingersnap Crust:

• 2 cups (250g) gingersnap cookie crumbs (about 40 cookies, processed)
• 1/4 cup (50g) granulated sugar
• 6 tablespoons (85g) unsalted butter, melted

For the Pumpkin Cheese Filling:

• 16 ounces (450g) cream cheese, softened at room temperature
• 3/4 cup (150g) granulated sugar
• 1 teaspoon pure vanilla extract
• 3 large eggs, room temperature
• 1 can (15 oz/425g) pumpkin puree (not pumpkin pie filling)
• 1/4 cup (60ml) heavy cream
• 1 1/2 teaspoons ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground cloves
• 1/4 teaspoon salt

The gingersnap cookies should be crisp and fresh for the best flavor—their natural spice infuses the entire pie with warmth. Ensure you’re using pure pumpkin puree rather than pre-seasoned pumpkin pie filling, as this recipe creates its own perfect balance of spices.

Pro Tips

Achieving the perfect Pumpkin Cheese Pie with Gingersnap Crust requires attention to a few critical details that make all the difference:

First, for a perfectly textured crust that doesn’t crumble when sliced, press the gingersnap mixture firmly and evenly against the pie plate. Use the bottom of a measuring cup to compact the crumbs, paying special attention to the corners where the side and bottom meet. Pre-baking the crust for 8-10 minutes before adding the filling ensures it maintains its structure and adds a deeper toasted flavor.

Second, the temperature of your ingredients is crucial for the smoothest filling. Cream cheese must be genuinely room temperature (leave it out for at least 2 hours) to prevent lumps. Beat it alone until completely smooth before adding other ingredients. Cold eggs or pumpkin puree can cause the cream cheese to seize up and create a grainy texture.

Finally, master the water bath technique for crack-free results. Wrap the outside of your springform pan with two layers of heavy-duty aluminum foil to prevent water seepage. Place the pan in a larger roasting pan and add hot water halfway up the sides of the springform. This gentle, moist heat prevents the sudden temperature changes that cause cracks and ensures even baking throughout.

Instructions

Step 1: Prepare the Gingersnap Crust
Preheat your oven to 350°F (175°C). In a food processor, pulse gingersnap cookies until they form fine crumbs. In a medium bowl, combine the crumbs with sugar, then pour in the melted butter. Mix until the texture resembles wet sand. Press this mixture firmly into a 9-inch springform pan, creating an even layer on the bottom and about 1 inch up the sides. Use the bottom of a measuring cup to compact the crust. Bake for 8-10 minutes until fragrant and slightly darkened. Remove and let cool completely.

Step 2: Create the Pumpkin Cheese Filling
Reduce oven temperature to 325°F (165°C). In the bowl of a stand mixer fitted with the paddle attachment, beat the softened cream cheese on medium speed until completely smooth, about 3 minutes. Add the sugar gradually and continue beating until light and fluffy. Mix in the vanilla extract. Add the eggs one at a time, beating just until incorporated after each addition—overbeating will incorporate too much air and cause cracks later. In a separate bowl, whisk together the pumpkin puree, heavy cream, and all spices. Gently fold this mixture into the cream cheese base until evenly combined and no streaks remain.

Step 3: Bake to Perfection
Wrap the outside of your springform pan with a double layer of aluminum foil, extending it up the sides to create a waterproof barrier. Pour the filling into the cooled crust and smooth the top. Place the springform pan inside a larger roasting pan and carefully pour hot water into the larger pan until it reaches halfway up the sides of the springform. Carefully transfer to the oven and bake for 55-65 minutes. The pie is done when the edges are set but the center still has a slight jiggle—it will continue setting as it cools. Don’t wait until the center is completely firm or your pie will be overcooked.

Step 4: Cool and Chill
Turn off the oven, crack the door open, and let the pie cool inside for 1 hour—this gentle cooling prevents cracks from forming. Remove from the water bath, discard the foil, and run a thin knife around the edge to loosen the pie from the pan. Cool completely on a wire rack for another hour, then refrigerate for at least 6 hours, preferably overnight. This chilling time is essential for developing the best flavor and texture in your Pumpkin Cheese Pie with Gingersnap Crust.

Variations

Maple Bourbon Twist
Transform your Pumpkin Cheese Pie with Gingersnap Crust by replacing the vanilla extract with 2 tablespoons of bourbon and substituting 1/4 cup of the granulated sugar with pure maple syrup. This sophisticated variation adds complex caramel notes and a subtle warmth that beautifully enhances the pumpkin and spices. The maple-bourbon combination creates a more adult dessert perfect for elegant dinner parties or special holiday gatherings.

Chocolate Swirl Version
For chocolate lovers, create a marbled masterpiece by reserving 1 cup of the cream cheese mixture before adding the pumpkin. Melt 4 ounces of semisweet chocolate and fold it into the reserved cream cheese mixture. Pour the pumpkin filling into the crust, then dollop the chocolate cream cheese mixture on top. Use a knife to gently swirl the two mixtures together, creating a beautiful marbled effect that tastes as impressive as it looks.

Vegan Adaptation
This pie can be made dairy-free and vegan by substituting the cream cheese with vegan cream cheese, using coconut cream instead of heavy cream, replacing the eggs with a mixture of 3/4 cup silken tofu blended with 3 tablespoons cornstarch, and using coconut oil instead of butter in the crust. The result is surprisingly similar to the original with the same creamy texture and balanced flavor profile.

Storage and Serving

Your Pumpkin Cheese Pie with Gingersnap Crust will stay fresh in the refrigerator for up to 5 days when stored properly. Keep it in the springform pan until ready to serve, then cover with plastic wrap that doesn’t touch the surface of the pie. For longer storage, you can freeze individual slices or the entire pie for up to 2 months—wrap tightly in plastic wrap followed by aluminum foil to prevent freezer burn. Thaw overnight in the refrigerator before serving.

For the perfect presentation, serve this pie well-chilled but not ice-cold—remove from the refrigerator about 20 minutes before serving to allow the flavors to fully bloom. Top individual slices with a dollop of lightly sweetened whipped cream dusted with a pinch of cinnamon or finely crushed gingersnap cookies for extra texture and visual appeal.

For a truly indulgent dessert experience, drizzle each serving with warm caramel sauce and add a sprinkle of toasted pecans to create a delicious contrast of temperatures and textures that highlights the creamy pumpkin cheese filling and crisp gingersnap crust.

FAQs

Why did my pie crack on top?
Cracks usually form when a pie is exposed to sudden temperature changes or is overcooked. Always use a water bath, avoid opening the oven during baking, and turn off the oven while leaving the pie inside with the door cracked for gradual cooling. Remember that the center should still have a slight jiggle when you remove it from the oven.

Can I make this pie ahead of time?
Absolutely! This Pumpkin Cheese Pie with Gingersnap Crust actually improves with time as the flavors meld. You can make it up to 3 days in advance and keep it refrigerated until serving.

What’s the best way to get clean slices?
For picture-perfect slices, dip a sharp knife in hot water, wipe it clean, and make your cut. Clean and reheat the knife between each slice for the cleanest results.

Can I use graham crackers instead of gingersnaps?
Yes, graham crackers work well as a substitute, but you’ll lose some of the distinctive spicy flavor that makes this pie special. If using graham crackers, consider adding 1 teaspoon of ground ginger to the crust mixture.

Why is my filling not setting properly?
Underbaking or using ingredients that are too cold can prevent proper setting. Make sure your cream cheese is truly at room temperature before mixing, and verify your oven temperature with an oven thermometer. The pie will continue to set as it cools and chills in the refrigerator.

Conclusion

This Pumpkin Cheese Pie with Gingersnap Crust is comfort food at its finest — a luxurious marriage of tangy cheesecake and warmly spiced pumpkin pie that creates an unforgettable dessert experience. It’s the kind of dish that brings together the best of two beloved classics while establishing its own identity as a showstopping finale to any meal. Whether you’re continuing family traditions or starting new ones, this pie strikes the perfect balance between familiar and extraordinary, making it worthy of your most special celebrations while being accessible enough for weekends when you simply crave something wonderful.

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