How many servings does this recipe make?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

What ingredients do I need for Pumpkin Cheesecake With Ginger Cream Topping?

You need 16 ingredients. The key ingredients include: 3/4 cup sugar, divided, 3/4 cup firmly packed brown sugar, divided, 3/4 cup graham cracker crumbs, 1/2 cup finely chopped pecans, and more.

Is Pumpkin Cheesecake With Ginger Cream Topping suitable as baking & desserts?

Yes, Pumpkin Cheesecake With Ginger Cream Topping falls under the Baking & Desserts category and is a great choice for this type of meal.

How do I store leftover Pumpkin Cheesecake With Ginger Cream Topping?

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Pumpkin Cheesecake With Ginger Cream Topping Recipe

Name: Pumpkin Cheesecake With Ginger Cream Topping
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3/4 cup sugar, divided; 3/4 cup firmly packed brown sugar, divided; 3/4 cup graham cracker crumbs; 1/2 cup finely chopped pecans; 1/4 cup butter or margarine, melted; 1 tablespoon all-purpose flour; 1 1/2 teaspoons ground cinnamon; 1/2 teaspoon ground ginger; 1/2 teaspoon ground nutmeg; 1 teaspoon vanilla extract; 1/4 teaspoon salt; 1 (16-ounce) can pumpkin; 3 (8-ounce) packages cream cheese, softened; 3 large eggs; Ginger Cream Topping; Garnish: 16 pecan halves

Bake this irresistible Pumpkin Cheesecake With Ginger Cream Topping at home. Made with sugar, brown sugar, graham cracker crumbs and pecans. Easy step-b…

This Pumpkin Cheesecake With Ginger Cream Topping relies on simple, everyday ingredients such as sugar, divided, graham cracker crumbs, finely chopped pecans and butter or margarine, melted. It comes together quickly and makes 4 servings, at about 957 kcal each. The step-by-step instructions below are written to be easy to follow, even on a busy day.

Whether you're rounding off a family dinner, bringing a treat to a gathering, or simply satisfying a sweet craving, this Pumpkin Cheesecake With Ginger Cream Topping delivers. Serve it warm or at room temperature, and add a scoop of ice cream or a spoonful of whipped cream for an extra-special finish.

Updated Jun 30, 2026

Serves 4 Baking & Desserts

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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Pumpkin Cheesecake With Ginger Cream Topping

Tips for the best results

Variations & substitutions

My Personal Notes

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