Last Updated on January 26, 2023 by
Today we recreate the Pioneer Woman gingersnap pumpkin cheesecake recipe. We’ll make a walnut crust with a no-bake easy cheesecake filling.
This recipe is incredibly easy, takes less time, and requires fewer ingredients. Give it a try and let us know what you think!
About Our Inspired Pioneer Woman Gingersnap Pumpkin Cheesecake
Today we will be making a pumpkin-flavored no-bake cheesecake with gingersnap crust. This recipe was inspired by the Pioneer Woman gingersnap pumpkin cheesecake recipe. But, we have made some big chances.
First of all, we will still be making a gingersnap-nut crust. But instead of using pecan nuts, we’ve replaced them with walnuts. You can still use either, but we prefer the flavor of walnuts with pumpkin.
Then, we’ve also changed the entire recipe into a no-bake version. This means fewer ingredients, less preparation time, and no cooling time at all. It is a much quicker cheesecake that has a more refreshing, creamy, and rich flavor profile.
You can use the same garnishes for this pumpkin cheesecake with a gingersnap crust recipe. We’ve included some whipped cream, caramel topping (you can buy premade ones), and extra crushed gingersnap cookies.
So, without further or do, let’s take a look at how you can make our delicious Pioneer Woman gingersnap pumpkin cheesecake.
What You Need To Make This Pioneer Woman Pumpkin Cheesecake With Gingersnap Crust Recipe
Ingredients for the gingersnap crust
- 2 cups crushed gingersnap cookies, plus extra for garnish
- 1/2 cup walnuts, very finely chopped
- 1 1/2 tablespoons caster sugar
- Pinch of fine salt
- 7 tablespoons unsalted butter, melted and cooled
Ingredients for the filling
- 16 ounces full-fat cream cheese, softened at room temperature
- 1 1/2 cups pumpkin puree
- 3/4 cup caster sugar
- 1 tablespoon pumpkin spice
- 16 ounces Cool Whip Whipped Topping, thawed
- Whipped cream, for garnish
- Caramel topping, for garnish
Equipment
- 10-inch springform cake pan
- Non-stick baking paper
- Non-stick cooking spray (or additional melted butter)
- Measuring cups and spoons
- Food processor, optional
- Mixing bowls
- Electric or hand mixer
- Rubber or silicone spatula
- Plastic or saran wrap
Step by step instructions
Step 1: Make the gingersnap crust
First, line a 10-inch springform cake pan with non-stick baking paper. Brush the sides with extra melted and cooled butter, or spray it with baking or cooking spray. Set the pan aside for later.
To make the crust, place all of the dry crust ingredients inside a food processor. Pulse them until you have a uniform fine crust. Don’t make the walnuts too chunky or the crust won’t come out smooth and even.
Then slowly add 6 tablespoons of melted and cooled butter. Add the remaining melted butter if you see the mixture isn’t wet enough.
Step 2: Shape the crust
Press the crumbs into the lined cake pan. Make sure it is packed tightly and that you create an even layer.
You can also press some of the crumbs to the sides of the cake pan. This is optional, but we love that extra texture it adds to every piece.
Place the crust inside the fridge so the butter can solidify and the crust can set.
Step 3: Make the pumpkin cheesecake filling
Combine the softened cream cheese, pumpkin puree, sugar, and pumpkin spice mix in a large mixing bowl. Beat together the ingredients for about 5 minutes. It should be creamy, lump-free, and fluffy.
Then, gently stir in half of the Cool Whip topping. Once it has almost completely been incorporated, fold in the remaining half.
Step 4: Set the cheesecake Pioneer Woman gingersnap pumpkin cheesecake
Carefully pour your cheesecake batter into the crust-lined springform pan. Then, make sure it is level and even in thickness. You can use a spatula to help you level the top.
Once leveled, wrap up the entire cake pan with plastic or saran wrap. Place the cake pan inside the fridge and leave your no-bake cheesecake to set for at least 6 hours. We always recommend setting it overnight for the best results.
Step 5: Remove, garnish, and serve your cheesecake
Once the cheesecake has set, you can remove it from the cake pan. First, heat a blade of a small thin knife. Run it along the edge of the cheesecake pan. Then, unclasp the springform pan and remove the sides.
Glide a long knife of palette knife underneath the crust. Transfer the cheesecake to a serving stand or cake board.
Garnish your pumpkin gingersnap cheesecake with whipped cream and extra crushed gingersnap biscuits.
Expert Tips And Tricks
- For this recipe, we just used canned pumpkin puree. You can definitely use homemade pumpkin puree, but this way you save quite a lot of time.
- If you don’t have pumpkin pie spice mix, you can easily make your own. There are a ton of recipes, but they all should contain cinnamon, allspice, nutmeg, and a dash of cloves.
- Instead of walnuts, you can use pecan nuts as well, just like the original Pioneer Woman gingersnap pumpkin cheesecake recipe does.
- A way you can set your no-bake cheesecake quicker is by using the following technique. First, wrap up your cake pan with plastic. Then, cover it with a layer of foil. Place the cheesecake inside the freezer for 30-40 minutes. Check on it after 30 minutes to ensure it doesn’t actually start freezing or form ice crystals on the surface. After about 45 minutes, transfer the cheesecake to the fridge. Placing the cheesecake in the freezer helps it cool and set more quickly, Your cheesecake will now definitely be ready in about 4 hours.
- If you store this cheesecake in the fridge (which you should), always keep it inside an airtight container This will help prevent the cheesecake from drying out. This cheesecake will last up to 5 days if stored properly.
Preparations Times And Servings
| Preparation Time | Setting Time | Servings |
| 30 minutes | 6 hours | 8-10 |
In Conclusion – The Best Inspired Pioneer Woman Gingersnap Pumpkin Cheesecake
We are sure that you will love this Pioneer Woman gingersnap pumpkin cheesecake as much as we did. And as you can see, it is a lot easier, quicker, and more flavorful than the original.
If you are looking for other fall-inspired desserts, go have a look at our website! There are loads of fun and easy options you can choose from.
Easy Pioneer Woman Gingersnap Pumpkin Cheesecake Recipe
Equipment
- 10-inch springform cake pan
- Non-stick baking paper
- Non-stick cooking spray (or additional melted butter)
- Measuring cups and spoons
- Food processor, optional
- Mixing bowls
- Electric or hand mixer
- Rubber or silicone spatula
- Plastic or saran wrap
Ingredients
Ingredients for the gingersnap crust
- 2 cups crushed gingersnap cookies, plus extra for garnish
- 1/2 cup walnuts, very finely chopped
- 1 1/2 tablespoons caster sugar
- Pinch of fine salt
- 7 tablespoons unsalted butter, melted and cooled
Ingredients for the filling
- 16 ounces full-fat cream cheese, softened at room temperature
- 1 1/2 cups pumpkin puree
- 3/4 cup caster sugar
- 1 tablespoon pumpkin spice
- 16 ounces Cool Whip Whipped Topping, thawed
- Whipped cream, for garnish
- Caramel topping, for garnish
Instructions
- Make the gingersnap crustFirst, line a 10-inch springform cake pan with non-stick baking paper. Brush the sides with extra melted and cooled butter, or spray it with baking or cooking spray. Set the pan aside for later.To make the crust, place all of the dry crust ingredients inside a food processor. Pulse them until you have a uniform fine crust. Don't make the walnuts too chunky or the crust won't come out smooth and even.Then slowly add 6 tablespoons of melted and cooled butter. Add the remaining melted butter if you see the mixture isn't wet enough.2 cups crushed gingersnap cookies, plus extra for garnish, 1/2 cup walnuts, very finely chopped, 1 1/2 tablespoons caster sugar, Pinch of fine salt, 7 tablespoons unsalted butter, melted and cooled
- Shape the crustPress the crumbs into the lined cake pan. Make sure it is packed tightly and that you create an even layer.You can also press some of the crumbs to the sides of the cake pan. This is optional, but we love that extra texture it adds to every piece.Place the crust inside the fridge so the butter can solidify and the crust can set.
- Make the pumpkin cheesecake fillingCombine the softened cream cheese, pumpkin puree, sugar, and pumpkin spice mix in a large mixing bowl. Beat together the ingredients for about 5 minutes. It should be creamy, lump-free, and fluffy.Then, gently stir in half of the Cool Whip topping. Once it has almost completely been incorporated, fold in the remaining half.16 ounces full-fat cream cheese, softened at room temperature, 1 1/2 cups pumpkin puree, 3/4 cup caster sugar, 1 tablespoon pumpkin spice, 16 ounces Cool Whip Whipped Topping, thawed
- Set the cheesecake Pioneer Woman gingersnap pumpkin cheesecakeCarefully pour your cheesecake batter into the crust-lined springform pan. Then, make sure it is level and even in thickness. You can use a spatula to help you level the top.Once leveled, wrap up the entire cake pan with plastic or saran wrap. Place the cake pan inside the fridge and leave your no-bake cheesecake to set for at least 6 hours. We always recommend setting it overnight for the best results.
- Remove, garnish, and serve your cheesecakeOnce the cheesecake has set, you can remove it from the cake pan. First, heat a blade of a small thin knife. Run it along the edge of the cheesecake pan. Then, unclasp the springform pan and remove the sides.Glide a long knife of palette knife underneath the crust. Transfer the cheesecake to a serving stand or cake board.Garnish your pumpkin gingersnap cheesecake with whipped cream and extra crushed gingersnap biscuits.Whipped cream, for garnish, Caramel topping, for garnish
Notes
Lindy Van Schalkwyk is a culinary specialist with a background in Advanced Cooking, Advanced Pâtisserie, Media Communications and Nutrition. She has gained invaluable experience in the culinary industry having worked in some of the top restaurants in Africa in 2016 and 2017. Her expertise in nutrition has enabled her to develop recipes for special dietary needs. In 2018, Lindy began working in the Food Media industry, focusing on recipe development, recipe writing, food writing and food styling.