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Pumpkin and Cheesecake, need I say more? Two of my favorite things in one dessert, it’s a dream come true! And if you think it couldn’t get any better, let’s make the crust out of crispy gingersnap cookies, YUM!

Here are a few tips about cooking cheesecakes:

  1. Don’t overmix, or “whip” your cheesecake batter or you’ll have too much air in it and it will crack, especially after adding eggs. When adding eggs, mix on low just until the eggs are combined.
  2. Wrap your cheesecake pan in 3 pieces of aluminum foil on the outside, and place the cheesecake in a large pan filled about half full with water (also known as a water bath). This will help your cheesecake to cook more evenly, and not crack.
  3. Once the required cooking time is done, your cheesecake will still be very jiggly and not seem done yet. Turn the oven off, crack the oven door open a couple of inches, and leave the cheesecake in the oven for an additional 30 minutes. Then take it out of the oven and allow to sit in the water bath for an hour before removing from the water bath.
  4. When you remove it from the water bath, take a butter knife or thin spatula and run it around the outside of the cheesecake in the pan to loosen it from the sides. Allow the cheesecake to cool completely before removing it from the springform pan.

Here is a link for my recipe on how to make your own pumpkin pie spice.

This recipe, and 499 others, can be found in our cookbook “Rocky Mountain Lodge & Cabins’ MORE Favorites Recipes” which can be purchased at our Gift Shop.

And if you’re looking for a Colorado getaway, check out our Cascade Luxury Suite at Rocky Mountain Lodge in the mountain community of Cascade, at Pikes Peak, near Colorado Springs, Manitou Springs, Woodland Park, and Green Mountain Falls.

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Recipe List:
Prep Time: 30 Minutes
Cook Time: 1 Hour and 15 Minutes
Total Time: 1 Hour and 45 Minutes
Servings: 12


  • 1 1/2 cups crushed gingersnap cookie crumbs
  • 1 cup finely ground pecans
  • 1 stick (8 oz) butter, melted
  • 4 (8-oz each) packages cream cheese, softened
  • 1 cup light brown sugar
  • 6 large eggs
  • 1/2 cup heavy cream
  • 1/4 cup flour
  • 1/4 cup cornstarch
  • pinch salt
  • 1 tsp. pumpkin pie spice (find link in description to make your own)
  • 1 tsp. vanilla extract
  • 2 (15 oz each) cans pumpkin puree (not pumpkin pie filling)


  1. CRUST

  2. Combine the crumbs, pecans and butter together. Mix well and press into a buttered 12-inch springform pan. Refrigerate while making filling.


  4. Preheat oven to 350°F. Wrap the cheesecake pan in 3 layers of foil, covering the bottom and going all the way up to the top of the sides of the pan. Set aside.

  5. Mix the cream cheese until smooth. Add the brown sugar and blend. Add the eggs, one at a time, until thoroughly incorporated. Add the cream. Add the flour, cornstarch, salt, pumpkin pie spice and vanilla and blend until smooth. Add the pumpkin and blend until smooth. Pour over crust. Place the cheesecake in a large pan and carefully pour hot water into the pan, halfway up the pan, making sure not to get any water in the cheesecake. Bake for 1 hour and 15 minutes, or until the cake is set around the edges and slightly jiggly in the middle, check after 1 hour. Turn oven off, open the oven door a couple of inches and let cheesecake sit in the oven another 30 minutes. Remove from oven and set on counter to cool. Once cooled, put in refrigerator for at least 8 hours. At serving time, top with dollops of whipped cream.

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