Pumpkin Cheesecake with Gingersnap Crust

Hi all,

It’s been quite some time since I last blogged. Life has its way of distracting you from the things you want to do most. I feel as if today is the first day I get to relax since Thanksgiving. It’s been a complete rollercoaster with my anxiety + holidays, but hey, I did it and got through it. I enjoy every moment I get to spend with family and loved ones, but at times it can be a bit overwhelming (do you catch my drift???). I’ve baked and cooked a bunch this past year and I only want to learn and create more. AND although we are almost through with January and we’re nearing Valentine’s day, I still wanted to reflect on this past year to see what I can do to improve myself, what I need to work on to be a better person not just for me, but for others around me, and to succeed with my goals.

One of my goals this year is to be more consistent with yoga. 2017 was tough and I definitely did a LOT more yoga than the previous year, but I know that it’ll be even more helpful for me if I can be a little more consistent. I started off the year right… your girl has been hitting that yoga mat EVERY. SINGLE. DAY. And let me tell you how freakin’ AWESOME & AMAZING I feel. It’s definitely not an easy habit to create, getting on that mat everyday. Some days it feels as if all the energy is already out of my system and I’m exhausted to the point of no return, and other days, I can’t wait to get my yogi on. Either way, I still do and the precious little time I’m there, it is all to myself, just for me and no one else. Being able to center myself and really accept where I am that day without judgement and to set intentions creates such a positive flow of energy that I bring off the mat. It’s also a huge plus when I feel my anxiety and my monkey brain stirring up, I close my eyes, breathe and just try to remind myself of those things and it re-centers my thoughts. It doesn’t work every time, but that’s a whole lot better than panicking more than I need to.

Are you still here?! Well if you are, I’m FINALLY getting around to sharing my pumpkin cheesecake recipe. I’ve made this every year around the holidays for the past 5-6 years and it’s such a big hit no matter where I bring it to and who is consuming it. You might think hey it’s kind of late to post this….or you can just see it as I’m being 10 months early! 😉 Anywhooo the crust is made with gingersnaps for a deeper flavor, but you can always make a good ol’ graham cracker crust with it. Happy 2018 y’all! Cheers to better health, good food and better company!

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For the crust 

  • ~ 40 gingersnap cookies (2cups)
  • 1/4 cup packed brown sugar (light or dark is fine)
  • 5 tbsp. unsalted butter (melted)

For the pumpkin cheesecake filling

  • 4 (8oz.) pack cream cheese, room temp.
  • 1 1/3 cup packed brown sugar (light or dark)
  • 1 tsp. ground cinnamon
  • 1/2 tsp. ground ginger
  • 1/4 tsp. ground allspice
  • 1/4 tsp. ground nutmeg
  • 1/4 tsp. salt
  • 4 large eggs
  • 2 large egg yolks
  • 1 tsp. vanilla extract
  • 1 (15oz.) can of pumpkin (not pumpkin filling)

Processed with VSCO with e8 preset


For the crust 

  • Preheat oven to 350°F
  • Pulse cookies & brown sugar in a food processor until mixed.
  • Pour mixture into a medium bowl and add the melted butter.
  • Combine with a spoon, then with fingers until the mixture is moist and crumby.
  • Press the mixture on the bottom & partway up a 9in. springform pan.
  • Chill for 5mins, the bake for 10mins at let cool.

For the pumpkin cheesecake filling 

  • Heat a kettle of water (for water bath).
  • In a large bowl, beat together cream cheese until smooth.
  • In a separate bowl, combine the sugar, salt & spices.
  • Add the dry ingredients into the cream cheese and beat till well combined.
  • Add eggs & yolks one at a time, making sure to mix throughly before adding the next & remember to scrape down the sides of the bowl each time.
  • Blend in the canned pumpkin & vanilla extract.
  • Cover your springform pan with foil to keep the water from getting in.
  • Pour the batter into the cooled crust & tap it against the table/counter a couple of times to get the bubbles out.
  • Pour the hot water into a larger baking pan and set your cheesecake in carefully.
  • Bake for ~1hr 35-45mins.
  • Remove from oven & run a thin blade along the sides to prevent cracking when cooling.
  • Let cool to room temp before covering and chilling overnight.

*The cheesecake should jiggle slightly if tapped.


“Although no one can go back and make a brand new start, anyone can start from now and make a brand new ending” – Carl Bard


  1. I don’t know how you do it. This is one of those must see sites. I’m sure glad I had the chance to see all of these wonderful pictures.

  2. That sure is one pretty site you have there. Can I ask you a very simple question? What kind of fertilizer do you use to make it grow so wonderfully?

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