Delightful Pumpkin Gingersnap Cheesecake

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Delightful Pumpkin Gingersnap Cheesecake: Creamy, Spiced, and Perfectly Autumnal

A luscious pumpkin cheesecake with warm spices and a crunchy gingersnap crust—your new favorite fall dessert

Introduction: A Cozy Slice of Fall

When the leaves turn golden and the air grows crisp, there’s no better way to celebrate the season than with a dessert that captures the essence of autumn. This Delightful Pumpkin Gingersnap Cheesecake is everything you love about fall—warm spices, creamy pumpkin, and a crunchy gingersnap crust—all wrapped up in a healthier, refined-sugar-free treat.

Perfect for Thanksgiving, Friendsgiving, or any cozy gathering, this cheesecake is a showstopper that’s surprisingly easy to make. It’s rich without being heavy, sweet without being cloying, and spiced just right. Plus, it’s made with Greek yogurt and sweetened naturally with honey or maple syrup, so you can indulge with a little less guilt.

Ingredients Breakdown

Let’s take a closer look at what makes this cheesecake so irresistible:

Crust:

  • Gingersnap crumbs (1½ cups)
    Spicy and crunchy—adds bold flavor and texture.
  • Melted coconut oil (¼ cup)
    Binds the crumbs and adds a subtle tropical richness.

Tip: Use a food processor to crush gingersnaps finely for a firm, even crust.

Filling:

  • Pumpkin puree (2 cups)
    Smooth and earthy—adds moisture and classic fall flavor.
  • Greek yogurt (1 cup)
    Adds creaminess and a slight tang while boosting protein.
  • Honey or maple syrup (¾ cup)
    Natural sweeteners that complement the spices beautifully.
  • Large eggs (3)
    Bind the filling and help it set.
  • Vanilla extract (1 tsp)
    Enhances sweetness and rounds out the flavor.
  • Ground cinnamon (1 tsp)
    Warm and aromatic—essential for pumpkin desserts.
  • Ground ginger (½ tsp)
    Adds a spicy kick and complements the gingersnap crust.
  • Nutmeg (¼ tsp)
    Earthy and slightly sweet—adds depth.
  • Salt (¼ tsp)
    Balances the sweetness and enhances the spices.

Optional: Add a pinch of cloves or allspice for extra warmth.

Equipment Needed

  • 9-inch springform pan
  • Mixing bowls
  • Electric mixer or whisk
  • Measuring cups and spoons
  • Rubber spatula
  • Oven

Tip: Line the bottom of the pan with parchment paper for easier removal.

Step-by-Step Instructions

Step 1: Preheat the Oven

Preheat your oven to 350°F (175°C).

Grease or line a 9-inch springform pan.

Step 2: Make the Crust

In a medium bowl:

  • Mix 1½ cups gingersnap crumbs with ¼ cup melted coconut oil.

Stir until evenly moistened.

Press mixture firmly into the bottom of the springform pan.

Use the bottom of a measuring cup to smooth and compact the crust.

Chill in the refrigerator while preparing the filling.

Tip: A well-packed crust prevents crumbling when sliced.

Step 3: Prepare the Filling

In a large bowl:

  • Blend 2 cups pumpkin puree, 1 cup Greek yogurt, ¾ cup honey or maple syrup, 3 eggs, 1 tsp vanilla, 1 tsp cinnamon, ½ tsp ginger, ¼ tsp nutmeg, and ¼ tsp salt.

Mix until smooth and creamy.

Optional: Use a hand mixer for a silky texture, but avoid overmixing.

Step 4: Assemble and Bake

Pour the pumpkin mixture over the chilled crust.

Spread evenly with a spatula.

Bake for 50–60 minutes, or until:

  • Center is set
  • A toothpick inserted comes out clean
  • Edges are slightly puffed

Let cool at room temperature for 1 hour.

Tip: Don’t worry if the center jiggles slightly—it will firm up as it cools.

Step 5: Chill

Refrigerate for at least 4 hours, or overnight for best texture.

Chilling allows the flavors to meld and the cheesecake to set fully.

Optional: Cover with plastic wrap or foil to prevent drying out.

Step 6: Serve

Serve chilled, sliced into wedges.

Garnish with:

  • Whipped cream
  • Crushed gingersnaps
  • A sprinkle of cinnamon
  • Pomegranate seeds or candied pecans

Yields:

  • 8–10 servings

Presentation Tip: Serve on a rustic cake stand with fall leaves or mini pumpkins for seasonal charm

Serving Suggestions

Perfect for:

  • Thanksgiving dessert tables
  • Autumn dinner parties
  • Cozy weekend baking
  • Potluck gatherings

Pair with:

  • Hot apple cider
  • Chai tea
  • Pumpkin spice latte
  • A glass of dessert wine

Tip: Serve alongside a scoop of vanilla bean ice cream for extra indulgence.

Variations to Try

Want to make it your own? Try these delicious twists:

Mini Cheesecakes

Bake in muffin tins for individual servings.

Coconut Pumpkin Cheesecake

Add shredded coconut to the crust and filling.

Chocolate Swirl

Swirl melted dark chocolate into the filling before baking.

Vegan Version

Use dairy-free yogurt, egg replacer, and plant-based cream cheese.

Lemon Ginger

Add lemon zest to the filling for a bright twist.

Storage and Make-Ahead Tips

  • Make-Ahead: Prepare up to 2 days in advance.
  • Refrigerate: Store covered in the fridge for up to 5 days.
  • Freeze: Freeze slices for up to 1 month. Thaw overnight in the fridge.

Tip: Wrap individual slices in parchment and foil for easy grab-and-go treats.

Nutrition Notes (Per Slice, ~1 of 10)

  • Calories: ~280
  • Protein: ~8g
  • Carbohydrates: ~28g
  • Fat: ~14g
  • Sugar: ~18g
  • Sodium: ~180mg
  • Fiber: ~2g

This cheesecake is:

  • Creamy and spiced
  • Naturally sweetened
  • Perfectly portioned
  • Great for sharing

Final Thoughts

This Delightful Pumpkin Gingersnap Cheesecake is more than just a dessert—it’s a celebration of fall flavors, cozy gatherings, and homemade joy. Whether you’re baking for Thanksgiving or just treating yourself to something seasonal, it’s guaranteed to impress and satisfy.

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