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Pumpkin Ginger Cheesecake

Pumpkin Ginger Cheesecake
Makes:
16 servings
Prep Time:
30
minutes
Total Time:
226
minutes
based on
185 reviews
Pumpkin Ginger Cheesecake has a memorable blend of flavors and will add extra flair to your holiday entertaining with family and friends.

In this recipe:



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Ingredients:

  • CRUST
  • 1 1/2 cups gingersnap cookie crumbs (about 36 cookies)
  • 1/4 cup granulated sugar
  • 3 tablespoons butter or margarine, melted
  • CHEESECAKE
  • 3 pkgs. (8 oz. each) cream cheese, at room temperature
  • 1 cup granulated sugar
  • 1/4 cup packed light brown sugar
  • 2 large eggs
  • 1 can (15 oz.) LIBBY'S® 100% Pure Pumpkin
  • 2/3 cup (5 fl.-oz. can) NESTLÉ® CARNATION® Evaporated Milk
  • 2 tablespoons cornstarch
  • 3/4 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • TOPPING
  • 1 container (16 oz.) sour cream, at room temperature
  • 1/3 cup granulated sugar
  • 1 teaspoon vanilla extract
  • Crumbled gingersnap cookies

Directions:

PREHEAT oven to 350° F. Tightly wrap outside bottom and side of 9-inch springform pan with 2 pieces of foil to prevent leakage. Lightly grease inside of pan.

FOR CRUST:
COMBINE
cookie crumbs, granulated sugar and butter in medium bowl. Press onto bottom and 1 inch up side of prepared pan. Bake for 6 to 8 minutes. Cool on wire rack for 10 minutes.

FOR CHEESECAKE:
BEAT
cream cheese, granulated sugar and brown sugar in large mixer bowl until fluffy. Beat in eggs, pumpkin and evaporated milk. Add cornstarch, ginger and cloves; beat well. Pour into crust. Place pan in large roasting pan; fill roasting pan with hot water to 1-inch depth.

BAKE for 65 to 75 minutes or until edge is set but center still moves slightly.

FOR TOPPING:
COMBINE
sour cream, granulated sugar and vanilla extract in small bowl; mix well. Remove cheesecake from water bath, leaving water bath in oven. Spread sour cream mixture over surface of warm cheesecake. Return cake to water bath; bake for 5 minutes longer. Remove cheesecake from water bath to wire rack. Run knife around edge of cheesecake. Cool completely. Refrigerate for several hours or overnight. Top with crumbled gingersnaps. Remove side of pan.


Reviews:

Review This Recipe
  •  Star(s)

    This is a keeper.

    rose miller from Elysburg, PA

    This is the best cheesecake recipe I have ever made. The evaporated milk made a big difference, the texture was unbelievable. The ginger gives this great taste. I will be serving this cheesecake for the holidays this year.

  •  Star(s)

    The Very Best Pumpkin Cheesecake Ever!

    Pamala Bielman from Aumsville, Oregon

    I tried this recipe a few years ago, and it is now a permanent part of our Thanksgiving and Christmas holidays every year. It is simply wonderful--could not be any more perfect! This year, I have bought mini springform pans, as well as using the regular size, and will make this pumpkin ginger cheesecake for gifts for family and friends. Everyone loves this cheesecake! I have started using just a dash of the ginger and cinnamon in the sour cream topping mixture, and also use that topping on many other cheesecakes. For lemon cheesecake, I add lemon zest into the sour cream mixture. It is just too yummy! The spice mixture in this recipe is total perfection, and it is moist and creamy--lovely. Thanks for a really great recipe!

  •  Star(s)

    Perfect!

    Sarah Surprenant from Attleboro, MA

    I made this for a former friend's birthday, and I honestly believe his family fell in love with me because of this cheesecake! I am no longer friends with him, but I will use this recipe FOREVER! I am getting ready to make it for Thanksgiving tomorrow. It will be the first time I contribute to the dessert table, and it is sure to knock my aunt's raspberry cheesecake out of first place!

  •  Star(s)

    Best Pumpkin Cheesecake Ever!

    K M from Upstate NY

    This recipe is fabulous and will definitely have your crowd complimenting your baking skills. Although it is an intermediate recipe, I felt that it was very easy to make and it came out just perfect. This will become a part of our Thanksgiving tradition every year.

  •  Star(s)

    So Tasty!

    Roxie Johnson from HESSTON, KS

    I made this cheesecake for a friend's last day at work. He loves pumpkin pie, but wanted to try something different. This was excellent. I added a little bit of pumpkin pie spice to it to make the flavor stronger, but this is so good! The texture was so smooth and it was so easy to make! Loved it!

  •  Star(s)

    pumpkin gingercheesecake

    sabrina drew from SAINT CHARLES, MO

    really good 2 sweet 4 some but others loved

  •  Star(s)

    Impressive Results

    Regina Emmitt from San Antonio, TX

    The recipe is rated "Challenging," but it is more than worth the effort. Although rich in content, the taste is light and moist. We shared this dessert with family and neighbors, all giving it rave reviews. (One even asked if I had purchased it at a local restaurant that specializes in cheesecakes!)

  •  Star(s)

    MMMMM

    Janine from Syracuse

    This was my first cheesecake I have ever made. It was easy and came out perfect. I made it for a friends Bday because she loves cheese cake and pumpkin pie. So why not have both!? She loved it! The only thing I would do different is make the crust a little thicker. I am making this again for Thanksgiving!

  •  Star(s)

    A party favorite

    Maryann DuBree from WATERTOWN, WI

    The cheesecake is so good and it looks like it was difficult to make. It is better after chilling overnight. The flavor is excellent.

  •  Star(s)

    delicious!

    Jennifer Fraker from WINTER HAVEN, FL

    I made this cheesecake at T-Day and everyone loved it! It's been requested for a wedding rehearsal dinner dessert this Friday evening. It has become a staple at my holiday dinner spread. Thanks for a great recipe!

  •  Star(s)

    Pumpkin Ginger Cheesecake

    Evonne Robertson from FRASER, MI

    This is very good. I did a pratice run and made one before mothers day. I turned out great and I can't wait to make another for mothers day.

  •  Star(s)

    So Good, Please Make Another

    Anita Smith from Union City, GA

    I made this for Christmas for my family. My college daughter brought some friends over for Christmas dinner and just enjoyed it. They took some back to school and to this day I am still getting request to make another.

  •  Star(s)

    Absolutely the BEST CHEESECAKE ever!!!

    Christa Carter from COLDSPRING, TX

    I made this for my boyfriend for Valentines Day and it was absolutely to die for! We had to send half of it with our ranch workers so we wouldn't eat the whole thing! When I finished it with the crumbled ginger snaps on top, I circled the edge with it, and since it was Valentines Day, I sprinkled a heart-shape in the center and it looked so pretty. The cake looked as good as it tasted. The best cheesecake recipe ever!

  •  Star(s)

    Pumpkin Ginger Cheesecake

    ERIS BLANTON from WATERTOWN, NY

    It was rewarding when I finally finish making this cheesecake. My company seem to enjoyed the Pumpkin ginger Cheesecake.

  •  Star(s)

    Deliciously pumpkin

    Rosamond White from NEW YORK, NY

    I made this for a Christmas party and it was a hit. I made one in the basin and one without the basin. The one without the basin was fine to me, the one in the basin I would bake an extra 20-30 on a cookie sheet.

  •  Star(s)

    Thanksgiving Delight

    Theresa Wood from MILFORD, NH

    I made this cheesecake to take over to my Sister-in-law's house on Thanksgiving. Everyone like it but she. Little to my knowledge that she didn't like pumpkin, but tried it anyway and replied I thought it was going to be good.

  •  Star(s)

    Pumpkin Ginger Cheesecake

    Charlotte Gohl from Philadelphia, PA

    Delicious. Great reviews from everyone.

  •  Star(s)

    Pumpkin Ginger Cheesecake

    Micki Farino from Freeville, NY

    I made this for Christmas dessert, it was very easy to make, after reading other reviews I was careful to make sure the pan was wrapped with foil so no leaks occured while in the water bath. I did add about 1/2 tsp. of freshly grated nutmeg to the recipe & the flavor was wonderful. Also, I added cinnamon & grated nutmeg to the whipped topping that I served with the dessert.

  •  Star(s)

    Wonderfully Delicious

    Rochelle Hendricks from SALEM, OR

    This recipe turned out wonderful and looked as good as it tasted. Thank you so much.

  •  Star(s)

    Excellent cheesecake

    Marjorie Rosenberg from Weston, CT

    This is an amazingly delicious cheesecake. I've made it twice and both time it got raves reviews. The ginger snap crust adds great flavor, and the pumpkin gives wonderful color and taste to the cheesecake. The topping has a lovely satin texture and appearance. I found it helpful to prepare a tray with all the ingredients laid out in the amounts required, which made it easier to follow the recipe's steps methodically. The results are well worth the time. Overall, this is just about the best cheesecakes I've ever tasted! It's creamy, dense, and worth the time and effort to make.

  •  Star(s)

    Pumpkin Ginger Cheesecake

    L M from

    I made this for Thanksgiving and it was a hit at our gathering. I will make it again for our Christmas get together.

  •  Star(s)

    Gingery yummy!

    Heidi Yelin from SAIPAN, MP

    I made this for Thanksgiving. Didn't have gingersnaps, and instead used crushed graham crackers with about a teaspoon or so of ground ginger. I had just made candied ginger, and used fine chopped crystallized ginger around the edge of the finished cake rather than crumbs. With some slices in the center, this was a very elegant, creamy and delicious dessert! I wrapped my pan in two layers of foil and the crust wasn't soggy, but some parts were not as crisp as desired.

  •  Star(s)

    Perfect Pumpkin Ginger Cheesecake

    LOUANN SMITH from Plano, TX

    Recipe somewhat easy to follow and results worth all of it. Incredible, perfect Pumpkin Ginger Cheesecake for all special occasions. First cheesecake for me and a winner! Thank you Nestle!

  •  Star(s)

    Holiday Heaven

    Cynara Robinson from San Diego, CA

    This was an superb, tasty, yet not as difficult as I'd imagine cheesecake...Watch out Cheesecake Factory, there's a new cheesecake in town...

  •  Star(s)

    pumpkin ginger cheesecake

    keith Lonborg from Portland, OR

    I made this for Thanksgiving dinner and it was excellent. A great alternative to pumpkin pie, especially if, like me, you're not very good at making pie crusts.

  •  Star(s)

    Pumpkin Ginger Cheesecake

    Paula Straughn from WINFIELD, KS

    My family went bonkers over this cheesecake. They thought I bought it from a specialty shop. What a swelled head I got. It was Excellent!

  •  Star(s)

    Elegant cheesecake

    Becky Edwards from RAMSEY, MN

    I made this for the holidays and everyone loved it. The combination of ginger, pumpkin and cream cheese if wonderful. Such a creamy, velvety texture; it was the hit of the day. Will absolutely make this again.

  •  Star(s)

    Love it!

    Christina Mejias from valhalla, NY

    The first time I tried baking this cheesecake I had everyone I know try it. Ive gotten nothing but compliments. I will be using this recipe for years to come.

  •  Star(s)

    Great combination of ginger & Pumpkin

    Glenda Sawyer from Mountain Home, AR

    Delicious, alternate style of cheesecake, especially for all of us conoussiers of cheesecake.

  •  Star(s)

    A Real Hit!

    K Lindberg from Anacortes, WA

    I decided to surprise my friends and make this recently. It was a hit with all of them. It turned out so well that they all thought it was purchased at a cheesecake factory. Now they all want the recipe...too fun!

  •  Star(s)

    Ginger Pumpkin Cheesecake

    Sharon Hoard from Asheville, NC

    The dessert was wonderful. The consistency was more like a pumpkin pie then cheesecake. Very light. It needed to cook longer than advertised, and eventhough I wrapped the springform pan in foil before placing in the water bath, it still made the crust soggy. I would suggest removing from the water bath and cooking on a cookie sheet last 20 minutes or so.

  •  Star(s)

    Pumpkin Ginger Cheesecake

    Kathy Craven from FREEHOLD, NJ

    This cheesecake is absolutely delicious. Very creamy, with a great pumpkin flavor. I have made it several times for special occasions and my relatives loved it. I would highly recommend it.

  •  Star(s)

    Amazing!!!

    Meghan Derico from Herriman, UT

    My first time ever making a cheesecake and it was simply amazing!!! Everyone loved it! I'll definitely be making this when I want a cheesecake.

  •  Star(s)

    Yummy Yummy Cheesecake

    P. Hatmaker from CORDOVA, TN

    This cheesecake was terrific. It was a little time consuming but worth the effort. The combination of pumpkin and ginger snaps is a real winner.

  •  Star(s)

    DEVINE DESSERT

    Valerie Susi from Cranston, RI

    OH MY GOD!! I made this for the girls in my office, its smooth, its rich, its just devine!! Everyone loved it so much, they were all oohing and ahhing, and asked for a copy of the recipe! We absolutely loved it, thank you!

  •  Star(s)

    Pumpkin Ginger Cheescake

    Sheryl Kingsley from BEAR, DE

    This cheescake was very good, but very challenging to make. I would suggest cooking the cheescake in a springform, but not using the hot water bath method. The crust turned out soggy because there is no way to keep the water out completely. But it tasted so good, it was worth it!

  •  Star(s)

    pumpkin ginger cheesecake

    joseph diefenbach from middleton, MA

    Very smooth texture and the blend of ginger and pumpkin is absolutely wonderful was well liked by my friends and myself this is going to be a keeper!

  •  Star(s)

    yum yum

    Peggy Owens from ROANOKE, VA

    A wonderful change from the classic pumpkin pie. Anyone who likes pumpkin and gingersnaps will love this.

  •  Star(s)

    Fooled Them All!!!

    Sara Vetter from Gaithersburg, MD

    I made this for a family party and everyone there thought I bought it in a bakery. Everyone loved it, still talks about it and can't wait until next year to have it again!

  •  Star(s)

    PUMPKIN GINGER CHEESECAKE

    Renee Baker from GRAND TERRACE, CA

    A new favorite. We usually tend to eat a lot of chocolate desserts. But this is very good.

  •  Star(s)

    Good combinations

    Timothy Riley from BEACH PARK, IL

    This recipe is one I will repeat every year at Thanksigving and Christmas. My family loves new things. I first expected it to be too sweet, but it was a nice surprise.

  •  Star(s)

    Pumpkin Ginger Cheesecake

    Pat Moore from Algoma, WI

    My family enjoyed this cheescake very much. We are especailly fond of pumpkin so I thought I would try it. This will be a much requested dessert at our house. Thanks for sharing.

  •  Star(s)

    Holiday Keeper

    DEBORAH WILLIS from COLTON, CA

    This is a must try cheesecake. My entire family loved it and announced it as a keeper for the holidays or really anytime. I raved so much about it I was talked into making one for my office colleagues also. Everyone loved it! I did use a tad more ginger snap cookies for the crust though. Other than that I wouldn't change a thing. It's wonderful.....try it soon!

  •  Star(s)

    Pumpkin Ginger Cheesecake

    Sue Holschbach from MANITOWOC, WI

    My family loves pumpkin desserts, and everyone thought it was excellant. One word of advice, be sure to follow the recipe when it says to put foil around the bottom because it does drip out. I highly recommend this recipe.

  •  Star(s)

    pumpkin ginger cheesecake

    dawn hall from HENDERSON, NV

    This is a very tasty dessert. Everyone loved this treat. Be prepared and read directions thoroughly before you tackle this one. I give this recipe a big thumbs up!

  •  Star(s)

    Christmas Hit

    Victoria Quackenbush from SUFFERN, NY

    I always look for a new cheesecake recipe for Christmas and this one earned rave reviews even among the pumpkin haters!! I was asked to put it on the permanent dessert menu for Christmas or Thanksgiving or BOTH!!

  •  Star(s)

    Great Pie Alterative

    Kevin Philbin from YPSILANTI, MI

    I really didn't have time to make my normal cheesecake *and* pumpkin pies this year, so this recipe was a two-fer! Everyone loved the gingersnap crust (and I liked the leftover gingersnaps). I opted for whipped cream topping instead of the sour cream, which further simplified my time commitment.

  •  Star(s)

    Tasty Pumpkin Alternative

    Ann Tierney from FAIRFAX, VA

    A creative use of pumpkin & cheesecake. My family particularly enjoyed the pairing of the pumpkin w/the ginger crust. They REALLY liked it; I found it somewhat rich, but good. I enjoyed the baking experience of making it.

  •  Star(s)

    Pumpkin Ginger Cheesecake

    Jenny Day from LANCASTER, KY

    This was a big hit for Thanksgiving. It gave a new taste to an old favorite. It was an easy recipe to follow and I look forward to more like it.

  •  Star(s)

    Everyone Loved It!

    DARLENE BALESTRO from GT. BARRINGTON, MA

    I made this for Thanksgiving and there were about 7 other desserts. Mine was the first to go and EVERYONE raved about it! It looked beautiful and tasted GREAT!

Nutrition Facts

Serving Size: 1/16 of recipe

Servings Per Recipe: 16 

  • Calories: 430
  • Calories from Fat: 230
  • Total Fat: 26g (40% of DV)
  • Saturated Fat: 15g (77% of DV)
  • Cholesterol: 95mg (31% of DV)
  • Sodium: 300mg (12% of DV)
  • Carbohydrates: 44g (15% of DV)
  • Dietary Fiber: 2g (6% of DV)
  • Sugars: 29g
  • Protein: 7g
  • Vitamin A: 80% of DV
  • Vitamin C: 0% of DV
  • Calcium: 10% of DV
  • Iron: 10% of DV

*Percent Daily Values are based on a 2,000 calorie diet.

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Pumpkin Ginger Cheesecake

Ingredients

  • CRUST
  • 1 1/2 cups gingersnap cookie crumbs (about 36 cookies)
  • 1/4 cup granulated sugar
  • 3 tablespoons butter or margarine, melted
  • CHEESECAKE
  • 3 pkgs. (8 oz. each) cream cheese, at room temperature
  • 1 cup granulated sugar
  • 1/4 cup packed light brown sugar
  • 2 large eggs
  • 1 can (15 oz.) LIBBY'S® 100% Pure Pumpkin
  • 2/3 cup (5 fl.-oz. can) NESTLÉ® CARNATION® Evaporated Milk
  • 2 tablespoons cornstarch
  • 3/4 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • TOPPING
  • 1 container (16 oz.) sour cream, at room temperature
  • 1/3 cup granulated sugar
  • 1 teaspoon vanilla extract
  • Crumbled gingersnap cookies

 

Directions

PREHEAT oven to 350° F. Tightly wrap outside bottom and side of 9-inch springform pan with 2 pieces of foil to prevent leakage. Lightly grease inside of pan.

FOR CRUST:
COMBINE
cookie crumbs, granulated sugar and butter in medium bowl. Press onto bottom and 1 inch up side of prepared pan. Bake for 6 to 8 minutes. Cool on wire rack for 10 minutes.

FOR CHEESECAKE:
BEAT
cream cheese, granulated sugar and brown sugar in large mixer bowl until fluffy. Beat in eggs, pumpkin and evaporated milk. Add cornstarch, ginger and cloves; beat well. Pour into crust. Place pan in large roasting pan; fill roasting pan with hot water to 1-inch depth.

BAKE for 65 to 75 minutes or until edge is set but center still moves slightly.

FOR TOPPING:
COMBINE
sour cream, granulated sugar and vanilla extract in small bowl; mix well. Remove cheesecake from water bath, leaving water bath in oven. Spread sour cream mixture over surface of warm cheesecake. Return cake to water bath; bake for 5 minutes longer. Remove cheesecake from water bath to wire rack. Run knife around edge of cheesecake. Cool completely. Refrigerate for several hours or overnight. Top with crumbled gingersnaps. Remove side of pan.

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