Pumpkin Cheesecake with Gingersnap Crust

Creamy cheesecake gets a Thanksgiving makeover with our delectable recipe. Instead of a traditional graham cracker crust we use gingersnaps to give the cheesecake added spice and flavor. We flavor the filling with bright cinnamon, earthy ginger, and warm nutmeg. We also swap out some of the cream cheese for pumpkin puree, which lightens the texture, essential after a large Thanksgiving feast.

Pumpkin Cheesecake with Gingersnap Crust

Please always check your food to ensure your food has been cooked to safe serving temperatures. Please see our guide here for recommended FDA Time & Temperatures.
  • Servings: 10
  • Difficulty: 2 hours, 30 minutes
  • Print


  • 5 oz gingersnap cookies
  • 2 tbsp melted butter
  • 8 oz cream cheese, room temperature
  • 1 cup sour cream
  • ⅓ cup heavy cream
  • 2 large eggs
  • 2 large egg yolks
  • ¾ cup sugar
  • 8 oz canned pumpkin puree
  • 1 tbsp vanilla extract
  • 1 tsp ground cinnamon
  • ½ tsp ground ginger
  • ½ tsp ground nutmeg


1) Place 5 oz gingersnap cookies in a large ziplock bag. Seal bag, pressing out the air. Crush cookies with a rolling pin into coarse, sandy crumbs. In a large bowl, stir together 2 tbsp melted butter, 1 pinch salt, and gingersnap crumbs. Transfer mixture to a greased, foil-lined Suvie pan and press into an even, flat layer. Place pan in the bottom zone of Suvie. Input settings and cook now or schedule.

Suvie Cook Settings

Bottom Zone: Roast at 400°F for 10 minutes

Top Zone: None

2) Using a hand or stand mixer fitted with a paddle attachment, beat together cream cheese, sour cream, and sugar for 1-2 minutes until smooth. In a separate bowl, whisk together eggs, egg yolks, vanilla, and heavy cream. With the mixer on low, slowly add the egg mixture to the cream cheese and mix until incorporated, scraping down the sides of the bowl halfway through.

3) Set aside 1/3 cup cream cheese filling in a small bowl.

4) Add the canned pumpkin and spices to the remaining cream cheese filling in the bowl and beat on medium speed until incorporated and smooth. Pour pumpkin cheesecake filling over the cooled crust, spreading into a thin layer.

5) Using a piping bag or spoon, drizzle two lines of the reserved cheesecake filling on top of the pumpkin cheesecake filling. Use a chopstick or skewer to pull through the cheesecake batter to make swirl designs. Place pan in the bottom zone of Suvie. Input settings, and cook now or schedule. 

Suvie Cook Settings

Bottom Zone: Slow Cook Low for 2 hours

6) Remove cheesecake from Suvie and let cool 1 hour at room temperature before transferring to the refrigerator to cool completely, 6 hours or overnight. When ready to serve, remove cheesecake with foil sling, cut into squares, and serve. Top with whipped cream, if desired. 

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