Pumpkin Cheesecake with Gingersnap Crust

Pumpkin Cheesecake with Gingersnap Crust

Is there anything better on a Fall evening than a slice of delicious, creamy cheesecake? Try Country Crock's tasty Pumpkin Cheesecake recipe today!

  • Recipe Serves: 12
  • Prep Time 15 min
  • Cook Time 1 hr 30 min
  • Chill Time 0 hr
  • Stand Time 30 min


  • 40 gingersnap cookies, finely crushed into crumbs
  • 1 3/4 cups sugar, divided
  • 3/4 cup (1 1/2 sticks) Country Crock® Baking Sticks, divided
  • 3 packages (8 oz. ea.) cream cheese, softened
  • 1 can (15 oz.) pumpkin
  • 1/4 cup all-purpose flour
  • 1 Tbsp. pumpkin pie spice
  • 6 eggs, slightly beaten
  • 1 cup heavy cream
  • 1 tsp. vanilla extract


  1. Place 13 x 9-in. roasting pan filled halfway with water on bottom rack in oven. Preheat oven to 325°.
  2. Combine cookie crumbs, 1/4 cup sugar and 1/4 cup Country Crock® Baking Sticks in small bowl. Press crumb mixture onto bottom and halfway up sides in a large springform pan; set aside.
  3. Beat cream cheese and remaining 1-1/2 cups sugar and 1/2 cup Country Crock® Baking Sticks in medium bowl, with electric mixer until mixture is creamy, about 3 minutes. Beat in pumpkin, flour and pumpkin pie spice until smooth. Gradually beat in eggs, cream and vanilla until smooth. Pour into prepared springform pan.
  4. Bake in center of oven 1 hour 30 minutes or until edges are golden and middle is almost set. Without opening the door, turn oven off and let cheesecake stand in oven 30 minutes. Cool completely on wire rack. Cover and refrigerate overnight. Best if made 1 day ahead.
Nutritional Information

Nutritional Information

Nutritional Information
Portion 1 serving Servings Per Conatiner Value Amount Per Serving Nutrient Type
Portion 1 serving
Amount Per Serving
Calories 640
Total Fat 43 g
Saturated Fat 21 g
Trans Fat 1 g
Cholesterol 175 mg
Sodium 420 mg
Total Carbs 56 g
Dietary Fiber 2 g
Sugars 38 g
Protein 9 g
Vitamin D 6 mcg
Calcium 8 mg
Iron 10 mg
Potassium 4 mg
Omega-3 0 g
Omega-6 2 g