Introduction

Indulge in the warm flavors of fall with this Pumpkin Swirl Gingersnap Cheesecake. A crunchy spiced gingersnap crust meets a creamy marbled pumpkin filling for a dessert that’s both comforting and elegant. Perfect for holiday gatherings or a cozy night in.

A round pie with a single visible layer of creamy filling that has a smooth swirl pattern blending light beige and light brown colors, inside a crumbly brown crust that lines the edge of the pie dish. The pie is set in a black round baking pan, placed on a surface with a white marbled texture, showing veins of gold and gray. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 ½ cups crushed gingersnap cookies
¼ cup granulated sugar
5 tbsp unsalted butter, melted
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

Instructions

Step 1: Mix the crushed gingersnap cookies, ¼ cup sugar, and melted butter in a bowl until the texture is sandy and well combined.
Step 2: Press the crust mixture firmly into the bottom of a 9-inch springform pan. Bake at 325°F (160°C) for 10 minutes, then let cool.
Step 3: In a large bowl, beat the softened cream cheese until smooth and creamy.
Step 4: Add 1 cup sugar and vanilla extract to the cream cheese and mix until fully combined.
Step 5: Add the eggs one at a time, mixing on low speed after each just until combined.
Step 6: In a separate bowl, combine pumpkin puree with cinnamon, nutmeg, and cloves; mix well.
Step 7: Pour about two-thirds of the cheesecake batter into the cooled crust. Spoon the pumpkin mixture over it, then dollop the remaining cheesecake batter on top. Gently swirl with a butter knife to create a marbled effect.
Step 8: Wrap the pan in foil. Place it in a roasting pan and add hot water halfway up the sides of the springform pan. Bake at 325°F for 55–65 minutes until the center is just set.
Step 9: Turn off the oven and crack the door open. Let the cheesecake cool inside for 1 hour, then chill in the fridge for at least 4 hours or overnight before slicing.

Tips & Variations

Let all ingredients reach room temperature before mixing for a smoother batter.
Use a water bath to keep the cheesecake moist and prevent cracks.
Swap gingersnap cookies for graham crackers or Biscoff cookies for a different crust flavor.
Try brown sugar instead of white sugar for a richer taste.
Add a layer of whipped cream on top before serving for extra indulgence.
Use pumpkin pie spice instead of separate cinnamon, nutmeg, and cloves for convenience.

Storage

Store leftover cheesecake tightly covered in the refrigerator for up to 5 days. You can also freeze slices wrapped well in plastic and foil for up to one month. Thaw refrigerated overnight before serving. Avoid freezing cheesecakes with whipped cream toppings.

How to Serve

A round dessert with three visible layers is shown from above in a dark baking pan. The bottom layer is a crumbly, light brown crust making a thick base and sides. The middle layer is thick and creamy beige, covering the crust evenly. The top layer is a smooth swirl of light beige and caramel brown colors mixed in a flowing pattern. The background is a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use homemade pumpkin puree?

Yes! Just make sure your homemade pumpkin puree is thick and not watery to maintain the cheesecake’s texture.

Do I really need a water bath?

Yes, a water bath helps prevent cracks and ensures the cheesecake cooks evenly, keeping it creamy and smooth.

Can I make this gluten-free?

Definitely! Use gluten-free gingersnaps for the crust, and the rest of the recipe remains the same.

Why did my cheesecake crack?

Cracks usually happen from overbaking, cooling too quickly, or overmixing which incorporates too much air. Using a water bath and cooling slowly helps prevent this.

How long can I store it?

Store the cheesecake in the fridge for up to 5 days. It can also be frozen for up to one month for longer storage.

Pumpkin Swirl Gingersnap Cheesecake Recipe

Print Recipe

★★★★★

4.5 from 93 reviews

This Pumpkin Swirl Gingersnap Cheesecake combines a crunchy spiced gingersnap crust with a creamy, cinnamon-spiced pumpkin filling swirled into classic cheesecake batter. Baked in a water bath, it delivers a smooth, crack-free texture perfect for fall celebrations or cozy nights in. Rich, flavorful, and with a beautiful marbled look, it’s a seasonal treat that’s both impressive and easy to make.

Author: Ella
Prep Time: 20 minutes
Cook Time: 1 hour 15 minutes
Total Time: 5 hours 35 minutes
Yield: 10 to 12 servings 1x
Category: Dessert
Method: Baking
Cuisine: American

Ingredients

Scale

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

Instructions

Make the Crust: In a bowl, combine 1 ½ cups crushed gingersnap cookies, ¼ cup granulated sugar, and 5 tbsp melted unsalted butter. Mix until the mixture is sandy and evenly coated.
Press and Bake the Crust: Firmly press the crust mixture into the bottom of a 9-inch springform pan. Bake in a preheated oven at 325°F (160°C) for 10 minutes, then let the crust cool completely.
Beat the Cream Cheese: In a large mixing bowl, beat the softened cream cheese with a hand or stand mixer until smooth and creamy.
Add Sugar and Vanilla: Add 1 cup granulated sugar and 1 tsp vanilla extract to the cream cheese. Mix until fully incorporated and glossy.
Add Eggs One at a Time: Add 3 large eggs, one at a time, mixing on low speed after each just until combined to avoid overmixing.
Make the Pumpkin Mixture: In a separate bowl, stir together 1 cup canned pumpkin puree, 1 tsp cinnamon, ½ tsp nutmeg, and ¼ tsp cloves until evenly combined.
Layer and Swirl: Pour about two-thirds of the cheesecake batter over the cooled crust. Spoon the spiced pumpkin mixture over the batter, then dollop the remaining cheesecake batter on top. Using a butter knife, gently swirl the pumpkin mixture into the batter to create a marbled effect.
Bake in Water Bath: Wrap the springform pan tightly in aluminum foil. Place it into a roasting pan and pour hot water halfway up the sides of the springform pan. Bake at 325°F (160°C) for 55 to 65 minutes, until the center is just set but still slightly jiggly.
Cool Slowly and Chill: Turn off the oven, crack the door open, and let the cheesecake cool inside for 1 hour to prevent cracks. Remove from the water bath, unwrap, then refrigerate for at least 4 hours or overnight for best texture and clean slicing.

Notes

Let all ingredients come to room temperature before mixing to ensure a smooth batter.
Use a water bath during baking to keep the cheesecake moist and prevent cracking.
Do not open the oven door while baking, as heat fluctuations can cause the cheesecake to sink.
Swirl the pumpkin mixture gently for a beautiful marbled look.
Refrigerate overnight before slicing for cleaner cuts and optimal texture.
Substitute gingersnaps with graham crackers or Biscoff cookies if preferred.
Use brown sugar instead of white sugar for a deeper, richer flavor.
Add a layer of whipped cream or crème fraîche on top before serving for extra indulgence.
You can prepare the cheesecake up to 2 days in advance, storing it tightly wrapped in the fridge.
Freeze the cheesecake whole (without whipped cream topping) for up to 1 month.