Pumpkin Cheesecake with Gingernut Crust

    5 hours 40 minutes

    This cheesecake is a little different from the ordinary. Vanilla and pumpkin batter are swirled together to make a marbled effect and the crust is made of gingernut biscuit crumbs. Delicious!

    622 people made this

    Serves: 12 

    • 1 1/2 cups crushed gingernut biscuits
    • 1/2 cup finely chopped pecans
    • 85g butter, melted
    • 500g cream cheese, softened
    • 3/4 cup (185g) white sugar, divided
    • 1 teaspoon vanilla essence
    • 3 eggs
    • 1 cup cooked pureed pumpkin
    • 3/4 teaspoon ground cinnamon
    • 1/4 teaspoon ground nutmeg

    Preparation:30min  ›  Cook:1hour10min  ›  Extra time:4hours chilling  ›  Ready in:5hours40min 

    1. Preheat oven to 180 degrees C. In a medium bowl mix together the crushed biscuits, pecans and butter. Press into the bottom and about 3cm up the sides of a 20cm springform pan. Bake crust 10 minutes in the preheated oven. Set aside to cool.
    2. In a medium bowl mix together the cream cheese, 1/2 cup sugar and vanilla just until smooth. Mix in eggs one at a time, blending well after each. Set aside 1 cup of the mixture. Blend 1/4 cup sugar, pumpkin, cinnamon and nutmeg into the remaining mixture.
    3. Spread the pumpkin flavoured batter into the crust and drop the plain batter by spoonfuls onto the top. Swirl with a knife to create a marbled effect.
    4. Bake 55 minutes in the preheated oven or until filling is set. Run a knife around the edge of the pan. Allow to cool before removing pan rim. Chill for at least 4 hours before serving.

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    Reviews in English (635)


    This was my very first homeade cheesecake... I was surprised at how user-friendly it was. Everyone loved it but I'll share what I think are necessary modifications: -I would do only half gingersnap and then the other half graham cracker (or nilla wafer) for the crust... this keeps it sweet and light without compromising the ginger kick. -I also added about a half teaspoon of pumpkin pie spice. -And as someone suggested... I made the filling first so it could refrigerate while I did the crust. This made the marble effect work... and not "runny" like others have stated.  -  17 Dec 2005  (Review from Allrecipes USA and Canada)


    This is a great recipe, and i've made it twice, the first time it was OK, the second time was perfection. The 2nd time, I did what other have recommended and added more spice to the pumpkin cheesecake mixture (nothing specific, a couple shakes of clove, 1 tsp cinnamon, 1/2 tsp nutmeg), but after reading a lot of "how to make cheesecake" websites i decided against refrigerating the mix before baking- the marbling looked perfect without it- and, unlike the first time i made it, i didn't whip the mixture "to make it fluffy." Apparently air is bad for cheesecakes. I was also very careful to make temperature changes gradual; starting with room temp cream cheese and eggs, not refrigerating the batter, and baking the cake at 325 instead of 350, with a pan of water set on the lowest rack of the oven to increase humidity in the oven. I let the cake bake a full 45 minutes before i even peeked (which, btw, it was hard not to look!) and then when the cake was still slightly soft and jiggly in the middle (around 55 mins), turned the oven off, propped open the door with a peice of full rolled up to keep the oven door about 2" open, and let it rest in the oven for about an hour. Moved to the counter, slid a knife around the edge, covered with a plate, rest another hour, and then rest in the fridge for about 4 more hours. Lots of resting! But in the end, this cake came out PERFECTLY, with not even a crack in site! the texture was exactly right for a cheesecake, and it was yummy, yummy, yumm  -  16 Nov 2008  (Review from Allrecipes USA and Canada)


    This is a great recipes but I found that making the 18 serving size made better presentation. I also agree that it needed quite a bit more spice. I added all spice, cloves and ginger.  -  23 Dec 2005  (Review from Allrecipes USA and Canada)