- VE
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.
- VE
March 18, 2026
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.
Cream Cheese Pumpkin Pie with Gingersnap Crust
Gingersnap Crust
Cheesecake
Gingersnap Crust
Cheesecake
My Calorie Intake
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Tips & Tricks (5)
- Toast Your Gingersnaps 🍪Finely crush gingersnap cookies and toast them in a dry skillet for 2-3 minutes before mixing with butter to deepen their spice notes and prevent a soggy crust.
- Room Temperature Cream Cheese 🧈Let cream cheese sit at room temperature for 30 minutes before beating to ensure a smooth, lump-free filling that blends seamlessly with the pumpkin layer.
- Water Bath Prevention 💧Bake this hybrid pie in a water bath on the lower oven rack to prevent cracks in the cheesecake layer and ensure even, gentle cooking of both cream cheese and pumpkin custard.
- Chill Between Layers ❄️After spreading the cream cheese base, refrigerate for 15-20 minutes before adding the pumpkin mixture to create a defined separation between layers for visual appeal.
- Cool Gradually for Perfection 🕐Turn off the oven and crack the door open slightly for 1 hour, then cool completely at room temperature before refrigerating overnight to prevent sudden temperature shock that causes cracking.
Recipe Facts
Diet at a Glance
Vegetarian
My Calorie Intake
Smart Nutrition 
Nutrition Per Serving
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Glycemic Analysis
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