Pumpkin Cheesecake with Gingersnap Crust and Gingersnap Sauce: A Fall Dessert Delight

As the crisp air rolls in and the leaves turn golden, there’s one dessert that perfectly captures the essence of fall: Pumpkin Cheesecake. This version takes it up a notch with a spiced gingersnap crust and a rich, velvety gingersnap sauce, making it the ultimate treat for your holiday gatherings or cozy nights at home.

The pumpkin cheesecake itself is creamy and decadent, with just the right amount of pumpkin flavor and warm fall spices. Paired with the gingersnap crust, which adds a satisfying crunch and a sweet-spicy kick, and topped with gingersnap sauce that’s smooth and indulgent, this dessert is a must-make for pumpkin lovers and spice enthusiasts alike.

Let’s get into the recipe and create the most comforting, irresistible dessert for this fall season!

Pumpkin Cheesecake with Gingersnap Crust and Gingersnap Sauce

Ingredients:

For the Gingersnap Crust:

• 1 1/2 cups gingersnap cookies, crushed into crumbs

• 1/4 cup brown sugar (packed)

• 1 teaspoon ground cinnamon

• 1/4 teaspoon ground ginger

• 1/4 teaspoon ground nutmeg

• Pinch of salt

• 1/2 cup unsalted butter, melted

For the Pumpkin Cheesecake Filling:

• 3 (8 oz) packages cream cheese, softened

• 1 cup granulated sugar

• 1/2 cup brown sugar (packed)

• 1 can (15 oz) pumpkin puree (not pumpkin pie filling)

• 3 large eggs

• 1 teaspoon vanilla extract

• 1 1/2 teaspoons ground cinnamon

• 1/2 teaspoon ground ginger

• 1/4 teaspoon ground nutmeg

• Pinch of ground cloves

• 1/4 teaspoon salt

• 1/2 cup sour cream

• 1 tablespoon cornstarch

For the Gingersnap Sauce:

• 1/2 cup unsalted butter

• 1/2 cup brown sugar (packed)

• 1/4 cup molasses

• 1 teaspoon ground ginger

• 1/2 teaspoon ground cinnamon

• 1/4 teaspoon ground nutmeg

• 1/4 teaspoon ground cloves

• 1/2 cup heavy cream

• 1/4 teaspoon vanilla extract

• Pinch of salt

Instructions:

Step 1: Prepare the Gingersnap Crust

1. Preheat your oven to 325°F (165°C). Grease a 9-inch springform pan with butter or cooking spray and line the bottom with parchment paper for easy removal.

2. In a medium bowl, combine the crushed gingersnap cookies, brown sugar, cinnamon, ginger, nutmeg, and a pinch of salt. Stir until well combined.

3. Add the melted butter to the mixture and stir until the crumbs are evenly coated.

4. Press the mixture into the bottom of the prepared springform pan, creating an even layer. Use the back of a spoon to pack it down tightly.

5. Bake the crust in the preheated oven for 10-12 minutes, or until it's lightly golden and fragrant. Remove from the oven and set aside to cool.

Step 2: Prepare the Pumpkin Cheesecake Filling

1. In a large bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and creamy, about 2-3 minutes.

2. Add the granulated sugar and brown sugar and beat until fluffy and well combined, about 3-4 minutes.

3. Add the pumpkin puree, eggs, vanilla extract, cinnamon, ginger, nutmeg, cloves, and salt. Mix until smooth and fully incorporated.

4. Stir in the sour cream and cornstarch. Beat until the batter is smooth, and there are no lumps.

5. Pour the pumpkin cheesecake filling into the cooled gingersnap crust. Smooth the top with a spatula.

Step 3: Bake the Pumpkin Cheesecake

1. Place the springform pan on a baking sheet to catch any drips and bake the cheesecake at 325°F (165°C) for 50-60 minutes, or until the center is set and only slightly jiggly. The edges should be firm but the center should remain a little soft.

2. Turn off the oven and leave the cheesecake inside with the door slightly ajar for about 1 hour. This helps prevent cracking as the cheesecake cools.

3. After an hour, remove the cheesecake from the oven and let it cool completely at room temperature. Once cooled, transfer it to the refrigerator and chill for at least 4 hours or overnight for the best results.

Step 4: Make the Gingersnap Sauce

1. While the cheesecake is chilling, prepare the gingersnap sauce. In a medium saucepan, melt the butter over medium heat.

2. Stir in the brown sugar, molasses, ginger, cinnamon, nutmeg, and cloves. Bring the mixture to a simmer, stirring frequently until the sugar is dissolved and the sauce is smooth.

3. Add the heavy cream, vanilla extract, and a pinch of salt. Stir until well combined and let the sauce simmer for 3-5 minutes until it thickens slightly.

4. Remove the sauce from heat and let it cool for about 10 minutes. The sauce will continue to thicken as it cools.

Step 5: Serve and Enjoy

1. Once the cheesecake has fully chilled, remove it from the springform pan and place it on a serving platter.

2. Drizzle the gingersnap sauce generously over the top of the cheesecake, or serve it on the side for guests to add as they wish.

3. Garnish with a sprinkle of cinnamon, a few crushed gingersnap cookies, or a dollop of whipped cream for an extra festive touch.

Why You’ll Love This Pumpkin Cheesecake with Gingersnap Crust:

1. The Ultimate Fall Dessert

With the warm flavors of pumpkin, cinnamon, ginger, and molasses, this cheesecake embodies everything that makes fall desserts so comforting and special. It’s the perfect treat for Thanksgiving, Christmas, or any cozy fall gathering.

2. Gingersnap Crust + Pumpkin Filling = Perfection

The combination of a spicy gingersnap crust and the rich, creamy pumpkin cheesecake is a match made in dessert heaven. The gingersnap crust adds a crunchy, spiced base that contrasts beautifully with the smooth, velvety pumpkin filling.

3. Gingersnap Sauce to Take it Over the Top

The gingersnap sauce brings everything together with its sweet and spiced kick. It adds another layer of flavor that complements the cheesecake while giving it an indulgent, silky finish. The sauce is also versatile—you can use it on other desserts, like ice cream or pound cake!

4. Make Ahead and Perfect for Parties

This cheesecake can easily be made a day or two in advance, and it holds up beautifully in the fridge. It’s perfect for holiday dinners, potlucks, or family gatherings. With minimal prep time and a bit of chill time, you’ll have a show-stopping dessert ready to go.

5. Customizable to Your Taste

Feel free to adjust the spice level of both the cheesecake filling and the gingersnap sauce to your liking. Add a little more cinnamon or nutmeg if you prefer a bolder spice flavor, or skip the sauce for a simpler cheesecake experience.

Serving Suggestions:

• Whipped Cream: Top the cheesecake with a generous dollop of whipped cream for a light and airy contrast to the rich pumpkin filling.

• Crushed Gingersnaps: For a little extra crunch and flavor, sprinkle some crushed gingersnap cookies over the top of the cheesecake before serving.

• Candied Pecans: Add some candied pecans or toasted walnuts for a bit of extra texture and flavor.

This Pumpkin Cheesecake with Gingersnap Crust and Gingersnap Sauce is the ultimate fall dessert, combining everything you love about the season into one decadent treat. Whether you're serving it at a holiday feast or enjoying it with family and friends, this cheesecake will quickly become a favorite. With its creamy, spiced pumpkin filling, crunchy gingersnap crust, and indulgent gingersnap sauce, it’s a showstopper that’s sure to impress.

Pin this recipe for later or share it with friends and family who adore pumpkin-flavored desserts!