My Cream Cheese Pumpkin Pie with Gingersnap Crust is the ultimate fall twist on classic pumpkin dessert. The creamy cheesecake layer mingles with spiced pumpkin custard over a crisp, buttery crust that pops with flavor, making it a keeper for Thanksgiving dessert tables and family gatherings.
Finish off the fall festivities with some tempting drinks such as my Pumpkin Spice Milkshake and my Pumpkin White Russian.
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Why this Cream Cheese Pumpkin Pie Recipe is a Keeper
This recipe for cream cheese pumpkin pie stands out for extra creaminess, spicy crust, and stable custard.
- A Twist on a Classic: It has all the familiar flavors of a traditional pumpkin pie but introduces a delicious layer of complexity. The tangy cream cheese in pumpkin pie filling and the spicy gingersnap crust create a taste and texture profile that’s better than store-bought crust.
- Flavors that Sing: The warmth of ginger, cinnamon, and cloves from the gingersnaps and the pumpkin filling come together in perfect harmony. The cream cheese adds a slight tang and an incredible richness that makes the pie feel decadent and special.
- Easy and Elegant: Despite its impressive flavor and appearance, this pie is surprisingly easy to make. The spicy crust doesn’t require any rolling or kneading, and the filling comes together quickly, making it a perfect choice for a holiday meal when you’re juggling multiple dishes.
How Do I Prevent the Pie Crust from Becoming Soggy on my Pumpkin Cream Cheese Pie?
If you’re worried about soggy crust, refrigerate it for at least 30–60 minutes. This helps it firm up and hold its shape when the filling is added. Or sprinkle a thin layer of crushed nuts, oats, or even cornflakes before adding the filling. This absorbs excess moisture and adds texture
Pro Tip for this Dessert
For sharper flavor and a crispier base, pulse the gingersnaps with a handful of pecans before pressing the crust. This brings nuttiness that complements the creamy filling beautifully.
Ingredient Notes for Pumpkin Pie Cheesecake
Just a handful of ingredients gives standout flavor; here’s what to know about the essentials.
Get the full printable recipe with specific measurements and directions in the recipe card below.
- Gingersnap Cookies: Choose crisp, spicy cookies to make your gingersnap pie crust. You can spice them up with added ginger or cinnamon for extra warmth.
- Cream Cheese: Full-fat cream cheese helps create lush, tangy texture in the filling. Bring to room temperature for easier mixing.
- Pumpkin Purée: Use canned pumpkin puree, not pie filling. Drain if pure pumpkin seems watery.
- Warm Spices: Cinnamon and Pumpkin Spice are key. Freshly ground spices deliver better flavor.
Variations and Substitutions for Pumpkin Cheesecake Pie
Let me know of you made this pie with any of the changes. Customize this pumpkin pie with cream cheese recipe your way:
- Crust: If gingersnaps aren’t your thing, you can use speculoos cookiesor Biscoff cookies. You could also use a graham cracker crust for a different flavor profile.
- Add Nuts: Stir chopped pecans into the gingersnap crust or press some on the top of the filling before baking.
- Spices: Feel free to adjust the spice blend in the pumpkin filling. Add a pinch of allspice, cardamom, or ground cloves to enhance the flavor. For a richer taste, you can also add a tablespoon of molasses to the filling.
- Toppings: A classic dollop of whipped cream is a perfect topping. For an extra flourish, you can sprinkle it with some crushed gingersnaps, a light dusting of cinnamon, or even a drizzle of caramel sauce.
- Make Gluten-Free: Use gluten‑free gingersnaps or nut‑crust alternative.
- Flavor Boost: Add a touch of maple syrup or vanilla extract to the filling for a richer taste to the pumpkin layer.
Special Equipment Needed for the Best Pumpkin Pie
These tools make prep and baking easier.
- Food Processor: A food processor is the easiest way to crush the gingersnap cookies into fine crumbs for the crust. If you don’t have one, you can place the cookies in a Ziploc bag and crush them with a rolling pin.
- 9-inch Pie Plate: A standard 9-inch pie plate is perfect for this recipe. A deep-dish plate can also be used, though it may slightly alter the baking time.
- Instant‑Read Thermometer: Custard is done when it reaches about 160–165°F in the center.
How to Make Pumpkin Cream Cheese Pie Recipe
This recipe comes together in 4 quick and easy steps. This cream cheese and pumpkin pie is so good, it quickly became one of my favorite pies.
Get the full printable recipe with specific measurements and directions in the recipe card below.
- Make the Crust: Crush the gingersnap cookies into fine crumbs. Mix the cookie crumbs with the brown sugar and melted butter. Press into the bottom of a pie dish and bake in a preheated oven until set.
- Make the Pumpkin Mixture: In a large bowl, beat cream cheese with an electric mixer until light and fluffy. Then, add the powdered sugar. When combined, add the pumpkin puree, vanilla, pumpkin pie spice and ground cinnamon.
- Make and Add Whipped Cream: In another bowl, beat the heavy cream with a hand mixer until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture.
- Add Filling and Chill: Pour the pumpkin mixture into the pie crust in a 9-inch pie pan. Place in the fridge to firm up and chill in the refrigerator.
Prep Ahead Suggestions to Make Cream Cheese Pumpkin Pie
Get everything prepped and ready to make this combination of pumpkin pie and cheesecake.
- Make the Crust: The gingersnap crust can be made and baked up to a day in advance. Once it’s baked, let it cool completely and store it at room temperature, covered loosely.
- Make the Filling: The pumpkin and cream cheese filling can be made a day in advance and stored in an airtight container in the refrigerator. This allows the flavors to meld beautifully.
- Bake and Chill: This pie requires a significant amount of chilling time to set properly. You can bake it a day or two before serving, which makes it an ideal dessert for a holiday meal.
Alternate Cooking Methods for this Pumpkin Recipe with Homemade Pie Crust
This gingersnap pumpkin pie crust is meant for baking, but try these twists:
- Water Bath Version: Bake the pie in a water bath to reduce risk of cracking and give a creamier cheesecake consistency.
- Mini Pies or Cups: Divide into individual ramekins; bake shorter and chill for portable servings.
Store and Use Leftover Cream Cheese Pumpkin Pie
This fall dessert tastes great left in the fridge or served chilled.
- Store: Store leftover pie in the refrigerator, covered loosely with plastic wrap or a pie dome. Refrigerate for up to 3 days.
- Use Leftovers: Leftover pie is a delicious breakfast! You can also crumble leftover pie and mix it into a simple parfait with yogurt and granola.
Common Questions About This Cream Cheese Pumpkin Pie
Sure. Use lower calorie versions of the ingredients, but be aware the texture may change.
It’s important that the pumpkin is beaten into the cream cheese so that the cream cheese pumpkin pie filling is the right consistency.
Expert Tips to Make the Best Pumpkin Pie
- Make the Crust Firm: When pressing the gingersnap mixture into the pie plate, make sure to press it firmly up the sides and along the bottom. This will ensure a sturdy crust that won’t fall apart when you slice the pie.
- Let it Cool Completely: This is the most crucial step. The pie must cool to room temperature and then chill for at least 4 hours (or overnight) before serving. This ensures a clean slice and a firm, creamy filling.
- Season the Whipped Cream: If you’re topping the pie with whipped cream, consider adding a pinch of cinnamon or a spoonful of maple syrup to the cream for an extra layer of flavor to the homemade whipped cream.
- Serve With: Serve it on the dessert table alongside Chocolate Peanut Butter Pie and Pumpkin Spice Cookies.
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Cream Cheese Pumpkin Pie
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Ingredients
Gingersnap Crust
- 16 ounces Gingersnap cookies
- ⅓ cup Brown sugar
- 6 Tablespoons Unsalted butter, melted
Cheesecake
- 1 cup Heavy whipping cream , cold
- 8 ounces Cream cheese, 1 brick, softened
- 29 ounces Pumpkin puree, 1 can
- 1 ½ Cups Powdered sugar
- 1 teaspoon Vanilla
- 2 ½ teaspoons Pumpkin spice
- ½ teaspoon Cinnamon
Instructions
Gingersnap Crust
- Preheat oven to 375°F.
- Crush cookies until you have fine crumbs.
- In a medium bowl, combine cookie crumbs, brown sugar and melted butter until well combined.
- Press cookie mixture into a 9 inch pie plate.
- Bake for 7 minutes or until set.
Cheesecake
- In a mixing bowl with an electric mixer beat the cream cheese until light and fluffy. Add in powdered sugar and continue mixing until well mixed. Add in pumpkin, vanilla, pumpkin pie spice and cinnamon. Continue to mix until everything is well incorporated.
- In a separate bowl beat heavy cream on medium for 1-2 minutes, then increase the speed to high and beat until stiff peaks form.
- Add the whipped cream to the pumpkin mixture and fold in gently until well mixed.
- Spread the mixture evenly in the cookie crust, cover and place in the fridge for at least 4 hours.
- Serve with whipped cream topping if desired.
Christina’s Notes
- Chill Completely: Refrigerate the pie overnight to solidify layers and enhance flavor.
- Bake Low & Slow: Keep oven at 325°F and avoid over-baking to prevent cracks.
- Grind Crust Fine: Pulse gingersnaps (and pecans if using) to a fine crumb for a sturdy and tasty base.
- Add Nutty Crunch: Toasted pecans pressed into the crust or sprinkled on top elevate both taste and texture.
- Scale the recipe: Simply adjust the serving size in the recipe card and the ingredients will update automatically.
- Make your own All Purpose Seasoning: When a recipe calls for All Purpose Seasoning, you can use my homemade All Purpose Seasoning recipe or substitute salt and pepper to taste.
- Meat doneness: I always use a meat thermometer to test for doneness when cooking meat.
- Use unsalted butter: I use unsalted butter so I can control the salt level in the recipe.
- Preheat the oven: Unless otherwise noted, always preheat your oven before baking.
For more helpful information about this recipe, such as variations, substitutions and other pro-tips, check out the blog post.