Pumpkin Cheesecake with Walnuts and Gingersnap Crust- Grab your fork!

OK, no sooner did I get off the phone with my mother-in-law to confirm the dishes I will bring down for Thanksgiving this year (PUMPKIN CHEESECAKE at the top of the list!) did I find out that my 3 adorable nephews and niece are each making their own pie for the family.  Soooo cute-  how can I compete with that?!  So while their masterpieces will definitely earn oooo’s and ahhhhh’s around the table, we’ll pull this amazing twist on a holiday classic out after the bed time stories for a decadent indulgence-late night!  Happy *after hours* Thanksgiving!


1/2 cup walnuts
2    Tbs sugar
1     cup crushed ginger snaps
5     Tbs unsalted butter, melted
1     lb cream cheese at room temp.
2/3 cup packed brown sugar
1/2 cup sour cream, room temp.
1     cup canned pumpkin
3     eggs, room temp.
1     tsp cinnamon
1     Tbs pumpkin pie spice
Walnut halves for garnish



  • Preheat oven to 325, place the 1/2 C. of walnuts and the sugar in a food processor and finely chop.
  • Pour into a large bowl, add the ginger cookie crumbs and mix.
  • Pour in the butter and stir well, next pack this mixture into a 10 inch pie plate or spring form pan and press evenly against bottom to form crust- the bottom of a measuring cup is a great tool to use to pack down mixture.
  • Bake 10 minutes – set aside to cool


  • In a large bowl, beat cream cheese and brown sugar until soft and well blended, stir in the sour cream and pumpkin.
  • Gradually beat in eggs 1 at a time and add cinnamon and pumpkin pie spice. Place the pie dish with pre baked crust on a baking sheet and pour in the filling.
  • Bake in the middle of the oven for 45 minutes or until filling is set. Let cool on a rack.
  • Arrange the walnut halves around the edge before serving and garnish with whipping cream. You’ll want to lick your plate…the kiddies will never know!

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