Pumpkin Cheesecake

A perfect Thanksgiving dessert and it’s far tastier than pumpkin pie—and easier to make, too. I made this for Canadian Thanksgiving and a work potluck, and have been asked for the recipe.


  • 3 tbsp butter, melted
  • 1 cup ginger snaps, crushed
  • 2 packages (500g) cream cheese, softened
  • 1½ tsp vanilla
  • 1 tsp cinnamon
  • ½ tsp allspice
  • ¼ tsp nutmeg
  • 1 cup sugar
  • 1 cup canned pumpkin pie mix or puréed pumpkin
  • 3 eggs (or 150 mL liquid whole eggs)


  1. Preheat oven to 350℉.
  2. Mix the melted butter with the crushed ginger snaps.
  3. Press the ginger snaps into a 9″ springform pan and bake for ten minutes at 350℉.
  4. Beat softened cream cheese with sugar, vanilla, and spices until smooth.
  5. Beat pumpkin and eggs into cream-cheese mixture until smooth.
  6. Pour cheesecake mixture into springform pan and bake for 55 minutes at 350℉, or until a toothpick inserted into the centre comes out smooth.


  • You can reduce the cracking of a cheesecake by putting a pan of water in the oven at the same time as you bake it.
  • This may be topped with caramelized sugar and pecans, as desired.
  • For variety, add ½ cup pecan pieces can also be mixed into the ginger snap crust.
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