Go Back

Pumpkin Cheesecake with Gingersnap Crust - Easy Recipes Delight

This Pumpkin Cheesecake with Gingersnap Crust is the ultimate easy recipes dessert—creamy, spiced, and perfect for fall celebrations.
Prep Time25 minutes
Cook Time1 hour 5 minutes
Total Time1 hour 30 minutes
Course: Desserts
Cuisine: American
Keywords: air fryer desserts easy recipes, desserts to impress, easy recipes, food receipt easy recipes, no-bake dessert ideas, quick and easy recipes, sweet easy recipes
Servings: 12 slices
Author: Betty

Ingredients

For the Crust

  • 1 1/2 cups crushed gingersnap cookies
  • 1/2 cup finely chopped pecans
  • 1/4 cup brown sugar
  • 1/4 cup butter, melted

For the Filling

  • 3 (8 ounce) packages cream cheese, softened
  • 1 cup white sugar
  • 1 teaspoon vanilla extract
  • 1 cup canned pumpkin
  • 3 eggs
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg

Instructions

For the Crust

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. In a medium bowl, mix together crushed gingersnap cookies, pecans, brown sugar, and melted butter.
  3. Press mixture into the bottom and halfway up the sides of a 9-inch springform pan.
  4. Bake crust for 10 minutes. Set aside to cool.

For the Filling

  1. In a large bowl, beat cream cheese until smooth.
  2. Add sugar and vanilla; beat until combined.
  3. Add pumpkin, eggs, cinnamon, and nutmeg; mix until smooth.
  4. Pour filling into the prepared crust.
  5. Bake for 55 minutes or until filling is set.
  6. Allow to cool before removing from pan. Chill before serving.

Notes

For an extra touch, top your cheesecake with whipped cream and a sprinkle of cinnamon before serving.