Pumpkin Cheesecake with Gingersnap Crust

pumpkin cheesecake
Photo Credit: All You

OH yes!  We love cheesecake and we love pumpkin.  What better combination of the two than this Pumpkin Cheesecake with Gingersnap Crust?!  This is going to be a huge hit at our holiday gatherings.  I always try to take something new and different every year and this will be perfect!  I hope you enjoy this recipe as much as we did!


  • 1 1/2 cups gingersnap cookie crumbs (from about 30 cookies)
  • 1/2 cup finely chopped pecans
  • 6 tablespoons unsalted butter, melted
  • 1/4 cup sugar
  • 1/2 cup packed light brown sugar
  • 1/4 cup sugar
  • 2 large eggs plus 2 large egg yolks, at room temperature
  • You can find a full list of ingredients and recipe over at All You! 

Leave a Reply

Your email address will not be published. Required fields are marked *