Gingersnap Pumpkin Cheesecake

Gingersnap Pumpkin Cheesecake is a delicious, gingerbread-y paleo dessert. The ingredients are simple and easy to find in your pantry or fridge, so this recipe can be whipped up in no time! The crust has the texture of a cake crumb topping but it’s gluten free and grain free. And if you’re craving something fudgy, you might want to try making my Paleo Fudge Brownies !

Gingersnap Pumpkin Cheesecake is a no bake pumpkin cheesecake that tastes like fall. The recipe includes gingersnap cookie crumbs, gingerbread spice, and brown sugar.

Even though I despise pumpkin spice lattes, I like pumpkin spice-flavored foods. It’s like getting a taste of autumn on your tongue. You can almost feel the fuzzy socks on your feet after just one taste of pumpkin spice something or other. The cool breeze on your cheeks. And the crunch of leaves under your feet.

Oh, I’m completely enthralled. 

Let’s speak about cake now. Cheesecake. Ladies and gentlemen, this isn’t your typical cheesecake. This is a light and fluffy mousse cheesecake.

The mousse component of this gingersnap pumpkin cheesecake came by chance, but as I tried it, I knew it was destiny. Because you integrate a lot of air into the batter during the mixing process, it’s considerably lighter than a regular cheesecake.


Then there’s the candied pecans with pumpkin pie spice. Ohhhhh, sweetheart. Candied pecans, or candied nuts in general, are surprisingly simple to prepare. It’s simply some almonds and caramel! Instead of using regular cream, I used International Delight’s Pumpkin Pie Spice Creamer to make my caramel. If I do so so myself, it’s brilliant.

Spiced nuts with a pumpkin pie flavor. Say that five times quickly.


Instructions for making cheesecake

Don’t be put off by the prospect of making your own cheesecake! It will come out flawlessly if you keep a few things in mind. And if it doesn’t, well… Simply smear some whipped cream over any unsightly areas!

Use room temperature ingredients—Despite its light and fluffy texture, this pumpkin cheesecake is a big guy that need a long time in the oven to finish cooking. Use room temperature ingredients to help this cheesecake bake evenly (eggs, cream cheese, etc). Make sure the cream cheese is at least room temperature; otherwise, it will not whip up correctly.

Scrape down the sides of the mixing bowl often as you add new ingredients—cream cheese has a propensity to cling to the edges of the bowl as you mix in fresh components. Scrape down the bowl often to ensure that the cream cheese is equally distributed throughout the cheesecake batter.

Don’t hurry the mixing process—the cheesecake batter has to be beaten for at least five minutes total to become mousse-like. It’s crucial, though, to cream the cream cheese and sugar for an extended period of time. The airier the batter is, the longer you whisk it.

Don’t miss the water bath—Because cheesecakes are so thick, they need to be surrounded by water to cook correctly. Just be sure you cover your cake pan with aluminum foil to keep the moisture out.

Cool the cheesecake to room temperature before chilling it—To prevent your cheesecake from breaking, let it to cool to room temperature in the oven before chilling it entirely. Again, no element of the cheesecake-making process should be rushed!


This gingersnap pumpkin cheesecake is ideal for a Halloween gathering (like omg Halloween is 31 days away). Or, really, any holiday, since who could say no to such a delectable dessert?

You guys have a wonderful Friday. I adore you!



To make the gingesnap crust, combine the flour, baking powder, and salt in a mixing bowl

  • 1 1/2 cups crumbled gingersnap cookies
  • a third cup of flour
  • melted 1/2 cup salted butter

To make the cheesecake:

  • 24 ounces room temperature cream cheese
  • 3/4 cup sugar (brown)
  • 4 big room-temperature eggs
  • 1 teaspoon of cinnamon
  • 1 teaspoon of ginger powder
  • nutmeg (1/2 teaspoon)
  • a quarter teaspoon of garlic
  • a quarter teaspoon of allspice
  • a half teaspoon of salt
  • 2 t vanilla extract
  • 1 cup pureed pumpkin

Candied pecans with pumpkin spice

  • brown sugar, 1/3 cup
  • International Delight Pumpkin Spice Creamer, 2 tblsp
  • a half teaspoon of cinnamon
  • 1 1/2 cups pecans, halved
  • a pinch of salt

To prepare the whipped cream

  • 3/4 gallon of heavy cream
  • a third of a cup of powdered sugar


To prepare the gingersnap cookie crust, combine the flour, baking powder, and salt in a mixing bowl.

  1. Preheat the oven to 300 degrees Fahrenheit. Using a large piece of aluminum foil, line the exterior of a springform baking pan (this will protect the pan from your water bath, which you will make later).
  2. Combine gingersnap cookie crumbles, flour, and melted butter in a small mixing basin. In the bottom of the springform pan, press evenly. Remove from the equation.

To prepare the pumpkin mousse cheesecake, start by preparing the pumpkin mousse.

  1. Cream the cream cheese and brown sugar on high for 3 minutes in a standing mixer equipped with the paddle attachment. One at a time, add the eggs, beating well after each addition.
  2. Beat on high for another minute after adding the cinnamon, ginger, nutmeg, cloves, allspice, salt, and vanilla extract. Finally, add the pumpkin puree and beat for another minute.
  3. Pour batter into prepared springform pan, then rap the bottom of the pan 5 times on a hard surface to eliminate any air bubbles.
  4. Create a water bath by pouring 4-6 cups of water onto a large baking pan. Place the springform pan into the water bath with care, then into the oven. Bake for 1 hour 30 minutes, then turn off the oven, open the door slightly, and allow the cake to come to room temperature inside the oven (approximately 30 minutes) before removing it and putting it in the refrigerator to cool fully.

To prepare the candied pecans with pumpkin spice, combine all of the ingredients in a small mixing bowl.

  1. Combine brown sugar, International Delight Pumpkin Spice Creamer, and cinnamon in a nonstick skillet over medium-low heat. Heat for 5 minutes, stirring regularly, until bubbling.
  2. Cook, stirring frequently, for another 5 minutes after adding the nuts. Remove the pecans from the fire and place them on a piece of parchment paper to cool.

To put the cake together

  1. To get stiff peaks, whip the heavy cream and powdered sugar together until stiff peaks form. Fill a piping bag with the mixture and a big star tip.
  2. Pipe little rings of whipped cream around the edge of the cheesecake. Fill the interior with candied pecans flavored with pumpkin spice. Serve!

International Delight sponsored this post. Thank you for helping to make Broma a reality by supporting the businesses that make it possible!

More cheesecake recipes may be found at:

(A Step-by-Step Recipe!) How to Make the Perfect Cheesecake 

Pumpkin Spice Cheesecakes in Miniature

Vanilla Bean Cheesecake is a classic dessert.

Bars of Cranberry Walnut Cheesecake

Cheesecake with Peanut Butter Cups


Gingersnap Pumpkin Cheesecake is a mini pumpkin cheesecake that has all the flavors of fall. It’s perfect for those who love pumpkin and gingerbread.

Related Tags

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  • no-bake cheesecake with gingersnap crust
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