This Pumpkin Swirl Gingersnap Cheesecake is creamy, spiced just right, and has a crunchy, sweet gingersnap crust that makes every bite dreamy. It’s my go-to fall dessert for holidays and dinner parties. What I love most is how the pumpkin and cheesecake layers swirl together—it looks fancy but is super simple to make. Your kitchen will smell like a cozy autumn candle, and honestly, people go nuts over this one.
Why I Love This Recipe
I’ve been making this cheesecake for years now, especially when the weather starts to cool and everyone’s craving pumpkin everything. I first made it for a Friendsgiving, and it was the only dessert completely gone by the end of the night.
- The gingersnap crust is way more flavorful than graham crackers
- The pumpkin swirl is smooth and creamy with warm spices
- It’s make-ahead friendly and actually tastes better the next day
- It looks impressive but it’s surprisingly easy
Servings and Time
Servings: 12
Prep Time: 25 minutes
Cook Time: 1 hour 5 minutes
Chill Time: At least 4 hours (overnight is best)
Total Time: About 6 hours
Macros (Per Serving)
Calories: 410
Protein: 6g
Fat: 28g
Carbs: 34g
Sugar: 25g
Fiber: 1g
Why This Recipe Works (Quick Science)
Cheesecake gets its smooth texture from a combo of cream cheese and eggs. The eggs act like glue, holding everything together as it bakes low and slow. The gingersnap crust has more sugar than graham crackers, so it caramelizes a bit while baking, giving you that extra crunch and flavor. Swirling the pumpkin in means you don’t need two batters—just one base with a flavored portion.
Common Mistakes
- Overmixing the batter adds too much air, which can lead to cracks
- Skipping the water bath causes uneven baking and dry edges
- Not cooling slowly—quick temp changes can make the top crack
- Not using room-temp ingredients leads to lumpy batter
What You’ll Need
For the Crust:
- 1 ½ cups crushed gingersnap cookies
- ¼ cup granulated sugar
- 5 tbsp unsalted butter, melted
For the Filling:
- 3 (8 oz) packages cream cheese, softened
- 1 cup granulated sugar
- 1 tsp vanilla extract
- 3 large eggs, room temperature
- 1 cup canned pumpkin puree
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- ¼ tsp ground cloves
Pro Tips
- Let all ingredients come to room temp before mixing for a smooth batter
- Use a water bath to keep the cheesecake moist and crack-free
- Don’t open the oven while baking—heat drops cause sinking
- Swirl the pumpkin mixture gently for a marbled look
- Refrigerate overnight before slicing for clean cuts and the best texture
Tools Required
- 9-inch springform pan
- Mixing bowls
- Hand or stand mixer
- Rubber spatula
- Measuring cups and spoons
- Whisk
- Aluminum foil
- Roasting pan (for water bath)
Substitutions and Variations
- Swap gingersnaps for graham crackers or Biscoff cookies
- Use brown sugar instead of white for a deeper flavor
- Add a layer of whipped cream on top before serving
- Use pumpkin pie spice in place of cinnamon, nutmeg, and cloves
Make Ahead Tips
- You can make this up to 2 days in advance
- Store tightly wrapped in the fridge, then slice and serve cold
- You can also freeze it whole (without whipped cream) for up to a month
How to Make Pumpkin Swirl Gingersnap Cheesecake
Step 1: Make the Crust
Mix 1 ½ cups crushed gingersnap cookies, ¼ cup granulated sugar, and 5 tbsp melted butter until combined and sandy.
Step 2: Press and Bake the Crust
Press crust mixture firmly into the bottom of a 9-inch springform pan. Bake at 325°F (160°C) for 10 minutes. Let cool.
Step 3: Beat the Cream Cheese
In a large bowl, beat 3 softened cream cheese blocks until smooth and creamy.
Step 4: Add Sugar and Vanilla
Add 1 cup granulated sugar and 1 tsp vanilla extract to the cream cheese. Mix until fully combined.
Step 5: Add Eggs One at a Time
Add 3 large eggs, one at a time, mixing on low after each until just combined.
Step 6: Make the Pumpkin Mixture
In a separate bowl, combine 1 cup pumpkin puree, 1 tsp cinnamon, ½ tsp nutmeg, and ¼ tsp cloves. Mix well.
Step 7: Layer and Swirl
Pour about ⅔ of the cheesecake batter into the cooled crust. Spoon pumpkin mixture over it. Drop the remaining cheesecake batter in dollops and gently swirl with a butter knife.
Step 8: Bake in Water Bath
Wrap the pan in foil. Place in a roasting pan and add hot water halfway up the sides. Bake at 325°F for 55–65 minutes until the center is just set.
Step 9: Cool Slowly and Chill
Turn off oven and crack the door open. Let the cheesecake cool for 1 hour inside. Then chill in the fridge for at least 4 hours or overnight.
Leftovers and Storage
- Store leftovers covered in the fridge for up to 5 days
- Freeze slices wrapped tightly in plastic and foil for up to 1 month
- Thaw overnight in the fridge before serving
What to Serve With
- Fresh whipped cream or crème fraîche
- A sprinkle of cinnamon or nutmeg
- Warm apple cider or coffee
- A scoop of vanilla ice cream if you’re feeling fancy
FAQ
Can I use homemade pumpkin puree?
Yes! Just make sure it’s thick and not watery.
Do I really need a water bath?
Yes, it helps prevent cracks and keeps the texture creamy.
Can I make this gluten-free?
Yep! Use gluten-free gingersnaps for the crust.
Why did my cheesecake crack?
Most likely it cooled too fast, was overbaked, or had too much air from overmixing.
How long can I store it?
Up to 5 days in the fridge, or freeze up to a month.
Let’s Wrap This Up
This Pumpkin Swirl Gingersnap Cheesecake is pure fall goodness. It’s cozy, spiced, and the texture is so creamy—it’s a winner every time I serve it. Once you try it, I promise it’ll become one of your yearly go-to desserts. Give it a try and let me know how it turns out! I’d love to hear what you think or help if you have any questions.
