Pumpkin Gingersnap Cheesecake Recipe

Name: Pumpkin Gingersnap Cheesecake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: For Crust:; 2 cups gingersnap cookie crumbs; 1 stick unsalted butter, melted; 2 tablespoons Sugar in the Raw(R); 2 tablespoons Stevia In The Raw(R) Bakers Bag; 1 teaspoon ground cinnamon; For Filling:; 1 pound cream cheese, softened; 1/3 cup packed brown sugar; 1/3 cup Stevia In The Raw(R) Bakers Bag; 3/4 teaspoon ground cinnamon; 1/4 teaspoon ground cloves; 1/4 teaspoon ground ginger; 1/4 teaspoon grated nutmeg; 3 large eggs; 1 cup canned unsweetened pumpkin puree; For Topping:; 1 1/2 cups Greek yogurt; 1/3 cup Stevia In The Raw(R) Bakers Bag; 1 teaspoon vanilla extract

Servings: persons

For Crust:
2 cups gingersnap cookie crumbs
1 stick unsalted butter, melted
2 tablespoons Sugar in the Raw(R)
2 tablespoons Stevia In The Raw(R) Bakers Bag
1 teaspoon ground cinnamon
For Filling:
1 pound cream cheese, softened
1/3 cup packed brown sugar
1/3 cup Stevia In The Raw(R) Bakers Bag
3/4 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon ground ginger
1/4 teaspoon grated nutmeg
3 large eggs
1 cup canned unsweetened pumpkin puree
For Topping:
1 1/2 cups Greek yogurt
1/3 cup Stevia In The Raw(R) Bakers Bag
1 teaspoon vanilla extract

1
Preheat oven to 350 degrees F. Butter an 8-inch springform pan.
2
In a medium bowl, stir together crumbs, butter, sugar, stevia, and cinnamon until combined. Reserve 1/2 cup of crumb mixture. Press remaining mixture firmly and evenly over the bottom and up the sides of prepared pan.
3
Scatter reserved crumbs onto a small baking sheet. Bake crust and crumbs on baking sheet until crust is set and crumbs are browned, about 15 minutes. Let cool completely.
4
In a large bowl or the bowl of a stand mixer fitted with the paddle attachment, beat cream cheese until very smooth. Scrape down sides of bowl and add brown sugar, stevia, cinnamon, cloves, ginger, and nutmeg. Beat, scraping down sides of bowl, until smooth and combined. Beat in eggs one at a time, scraping sides of bowl after each addition. Add pumpkin and beat just until smooth and homogenous.
5
Scrape mixture onto the baked crust, smooth top, and set pan on a baking sheet. Bake 30 minutes, then reduce oven temperature to 325 degrees F and bake until the edges of the cheesecake are puffed but the center still looks moist and jiggles when pan is tapped, 15 to 20 minutes more.
6
Transfer cheesecake to a rack to cool completely, at least 40 minutes. Refrigerate until cold, at least 6 hours or up to 24.
7
Beat yogurt, stevia, and vanilla together in a medium bowl until smooth. Spread over chilled cheesecake. Sprinkle reserved toasted gingersnap crumbs on top of cheesecake and serve.

989

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

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.
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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How did you like this recipe?

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

You need 20 ingredients. The key ingredients include: For Crust:, 2 cups gingersnap cookie crumbs, 1 stick unsalted butter, melted, 2 tablespoons Sugar in the Raw(R), and more.

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

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.

That's it — enjoy your meal!

Pumpkin Gingersnap Cheesecake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions