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Pumpkin Cheesecake in a Gingersnap Crust

"Pumpkin cheesecake with ginger snap crust - an old classic recipe."
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10 h servings 793 cals
Original recipe yields 8 servings (1 - 9 inch springform pan)


  • Calories:
  • 793 kcal
  • 40%
  • Fat:
  • 56.7 g
  • 87%
  • Carbs:
  • 62g
  • 20%
  • Protein:
  • 13.3 g
  • 27%
  • Cholesterol:
  • 229 mg
  • 76%
  • Sodium:
  • 366 mg
  • 15%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 9 inch springform pan.
  2. Using a fork, combine gingersnaps, hazelnuts, 3 tablespoons brown sugar and melted butter. Press mixture onto the bottom and two inches up the sides of the pan to form the crust.
  3. With an electric mixer, beat cream cheese and brown sugar until light and fluffy. Stir in the pumpkin. Mix in the cream, maple syrup, cinnamon, allspice and vanilla. Beat in the eggs, one at a time, mixing until smooth.
  4. Pour batter into prepared crust. Bake in the preheated oven for 90 minutes, or until center of cheesecake is set. Allow to cool in pan for 30 minutes, then refrigerate overnight.


  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

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Read all reviews 235
  1. 304 Ratings

Most helpful positive review

This cheesecake has been our dessert for the past three Thanksgiving dinners! Like others, I also use ground pecans in place of the hazelnuts, but I also find that a spicy gingersnap makes for ...

Most helpful critical review

I omitted all nuts from the crust and it still turned out great! The pumpkin filling was nice, but next time I want to use pumpkin pie filling instead of pure pumpkin for more flavour.

Most helpful
Most positive
Least positive

This cheesecake has been our dessert for the past three Thanksgiving dinners! Like others, I also use ground pecans in place of the hazelnuts, but I also find that a spicy gingersnap makes for ...

This was amazing. Thanks Shelley! Here are some changes I made that you may want to try out readers.... *I used pecans instead of hazelnuts (because I wanted them to compliment the praline ga...

Well, not really sure how to rate this. Overall it was pretty tasty, but I wish the baking directions were a bit more detailed. For one, the crust hieght listed before baking should be about an ...

I made this cheesecake for christmas and it was awesome! Everyone loved it! And, it was my first cheesecake that did not crack (my 3rd attempt). If yours have a tendency to crack, try cooking...

I read in the allrecipes cheesecake hints that cheesecakes should be baked in a water bath, so that's what I did for this one. Unfortunately, i didn't wrap the pan tightly enough with tinfoil an...

This cheesecake is very good. It is smooth and creamy, however, i was hoping for a NY style cheesecake consistancy and this cake was a little soft for that. I followed the directions but did e...

This is a great Thanksgiving recipe. My family always has me bring the chhesecake and this one was a hit. A little tip though. make sure to pat the pumkin dry between some papertowels. If you do...

I did what someone else had said they had done before, & substituted a mix of pecans and walnuts in place of the hazelnuts in the crust. Also added a little more cinnamon and a little less alls...

Gingersnaps make this outstanding!! I've made pumpkin cheesecakes for years, but this makes a world of difference!!