Tue, Oct 4, 2016 – by RedPlum

Pumpkin Gingersnap Cheesecake

Pumpkin Gingersnap Cheesecake 1

Not your ordinary cheesecake.  Enjoy the delightful flavors of cinnamon and nutmeg within this pumpkin gingersnap cheesecake recipe.

Prep Time: 30 minutes | Cook Time: 1 hour | Total Time: 1 hour 30 minutes | Serving Size: 10 -12

Here is what you will need:

Pumpkin Gingersnap Cheesecake

  • 12 ounces gingersnaps
  • ½ cup pecans, finely chopped
  • 6 tablespoons salted butter, melted
  • 2 tablespoons packed brown sugar
  • Dash of kosher salt
  • Three 8-ounce packages cream cheese, softened
  • One 15-ounce can pumpkin puree
  • 3 large eggs, at room temperature
  • ¼ cup sour cream, at room temperature
  • 1 ½ cups granulated sugar
  • 1 teaspoon ground cinnamon
  • 1 teaspoon vanilla extract  

Salted Caramel Sauce

  • 1 cup packed brown sugar
  • ½ cup heavy cream
  • 4 tablespoons (1/2 stick) salted butter
  • 1 teaspoon vanilla extract
  • 1 teaspoon kosher salt
  • Whipped cream, for serving
  • Chopped pecans, for serving


For the pumpkin gingersnap cheesecake

  1. In a food processor or blender, grind the gingersnaps until fine. Pour into a bowl and stir in the pecans, melted butter, brown sugar, and salt. Press into the bottom and sides of a 10-inch springform pan and refrigerate for 30 minutes.
  2. Preheat the oven to 350 degrees F.
  3. To make the filling, beat the cream cheese in a stand mixer until soft, scraping the sides once. Mix in the pumpkin, scraping the sides once. Mix in the pumpkin, scraping the sides once or twice. Add the eggs one at a time, allowing them to mix in, then, add the sour cream and mix. With the mixer on low, add the granulated sugar, cinnamon, vanilla, and nutmeg. Thoroughly scrape the bowl and mix to ensure everything is smooth and mixed in.
  4. Pour the filling into the pan, smoothing the top. Set the pan on a baking sheet and bake until the filling is no longer soupy, about 50 minutes. Turn off  the oven for 15 more minutes. Remove from the oven and allow it to cool for 30 minutes, then cover it with plastic wrap and put it in the fridge to chill for at least four hours or overnight.

For the salted caramel sauce

  1. Mix the brown sugar, heavy cream, butter, vanilla and salt in a medium saucepan over medium-low to medium heat. Cook, while whisking gently, until thickened, 5 to 7 minutes. Let cool, then refrigerate until needed. Serve warm or at room temperature.
  2. Slice the cheesecake and top with salted caramel sauce, whipped cream and chopped pecans.


For more dessert recipes, visit

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