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Pumpkin White Chocolate Cheesecake

[heart_this] · Oct 2, 2017 · 15 Comments

White Chocolate Pumpkin Cheesecake

Smooth and creamy white chocolate cheesecake with pumpkin and pumpkin pie spices!

The first new recipe that I am planning for Thanksgiving this year is a dessert recipe, a white chocolate pumpkin cheesecake! Cheesecake is my all time favourite dessert but and with a classic Thanksgiving dessert being the pumpkin pie I thought I would combine the two! A New York style baked cheesecake is pretty simple with a cookie crumb crust topped with a cream cheese and egg layer that is nice and dense, creamy and good! For this pumpkin cheesecake, pumpkin puree and pumpkin pie spices are added to the cream cheese and egg mixture and I enjoy adding plenty of white chocolate to make it even more decadently delicious! For the crumb crust I like to use crumbled gingersnap cookies as ginger is one of the spices in pumpkin pie spice and it goes really well with the cheesecake! This white chocolate pumpkin cheesecake is simply magical and although it does not need it, I like to drizzle it with a nice homemade caramel sauce!
I have presented two different sizes of the cheesecake recipe for 9 inch pans and for 7 inch pans depenting on the size you prefer.
Enjoy!

White Chocolate Pumpkin Cheesecake
White Chocolate Pumpkin Cheesecake
White Chocolate Pumpkin Cheesecake
White Chocolate Pumpkin Cheesecake
White Chocolate Pumpkin Cheesecake
White Chocolate Pumpkin Cheesecake
White Chocolate Pumpkin Cheesecake

White Chocolate Pumpkin Cheesecake
White Chocolate Pumpkin Cheesecake

White Chocolate Pumpkin Cheesecake

Prep Time: 10 minutes Cook Time: 1 hour Total Time: 1 hour 10 minutes Servings: 12

Smooth and creamy white chocolate cheesecake with pumpkin and pumpkin pie spices!

ingredients
  • 1 1/2 cups gingersnap cookie crumbs (gluten-free for gluten-free)
  • 1/4 cup sugar
  • 1/4 cup butter (melted)
  • 3 (8 ounce) packages cream cheese, room temperature
  • 3 eggs, slightly beaten
  • 1 cup sugar
  • 10 ounces white chocolate, melted
  • 1 cup pumpkin puree
  • 1 teaspoon vanilla extract (optional)
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground nutmeg
directions
  1. Mix the crumbs and butter and press into the bottom of a 8-9 inch springform pan.
  2. Beat the cream cheese, beat in the eggs, one at a time followed by the sugar, white chocolate, pumpkin puree, vanilla extract and spices.
  3. Pour the batter into the spring form pan, wrap the bottom of the pan in foil, place in a larger pan with a small amount of hot water and bake in a preheated 350F/180C oven until set, about 60 minutes. (It is recommended that you let the cheesecake cool completely on the counter and then chill it in the fridge overnight, but it’s also amazing while still warm from the oven!)
Option: Replace the gingersnap crumbs with vanilla wafer crumbs, graham cracker crumbs or Oreo/chocolate cookie crumbs!
Option: Replace the cookie crumbs with coarsely ground pecans or walnuts.
Nutrition Facts: Calories 593, Fat 38g (Saturated 19g, Trans 0), Cholesterol 117mg, Sodium 394mg, Carbs 58g (Fiber 1g, Sugars 47g), Protein 7g

Nutrition by: Nutritional facts powered by Edamam
White Chocolate Pumpkin Cheesecake

White Chocolate Pumpkin Cheesecake

Prep Time: 10 minutes Cook Time: 1 hour Total Time: 1 hour 10 minutes Servings: 12

Smooth and creamy white chocolate cheesecake with pumpkin and pumpkin pie spices!

ingredients
  • 1 cup gingersnap cookie crumbs
  • 3 tablespoons sugar
  • 3 tablespoons butter (melted)
  • 2 (8 ounce) packages cream cheese, room temperature
  • 2 eggs, slightly beaten
  • 2/3 cup sugar
  • 7 ounces white chocolate, melted
  • 2/3 cup pumpkin puree
  • 1 teaspoon vanilla extract (optional)
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground nutmeg
directions
  1. Mix the crumbs and butter and press into the bottom of a 7-8 inch springform pan.
  2. Beat the cream cheese, beat in the eggs, one at a time followed by the sugar, white chocolate, pumpkin puree, vanilla extract and spices.
  3. Pour the batter into the spring form pan, wrap the bottom of the pan in foil, place in a larger pan with a small amount of hot water and bake in a preheated 350F/180C oven until set, about 60 minutes. (It is recommended that you let the cheesecake cool completely on the counter and then chill it in the fridge overnight, but it’s also amazing while still warm from the oven!)
Option: Replace the gingersnap crumbs with vanilla wafer crumbs, graham cracker crumbs or Oreo/chocolate cookie crumbs!
Option: Replace the cookie crumbs with coarsely ground pecans or walnuts.
Nutrition Facts: Calories 404, Fat 25g (Saturated 13g, Trans 0), Cholesterol 79mg, Sodium 263mg, Carbs 40g (Fiber 1g, Sugars 32g), Protein 5g

Nutrition by: Nutritional facts powered by Edamam
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Cake, Cheesecake, Dessert, Food, Gluten-free, Pumpkin, Recipe, Vegetarian

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Reader Interactions

Comments

  1. Megan @ Pip and Ebby says

    October 2, 2017 at 8:34 pm

    Kevin, this recipe is brilliant and looks DELICIOUS! Whoever is joining you for Thanksgiving dinner are some lucky folks!

    Reply
  2. Terri says

    October 2, 2017 at 9:41 pm

    Looks beautiful! Going to try it before Thanksgiving though! Pumpkin everything for Fall! You do a great job Kevin! We've enjoyed several of your recipes! Thanks for sharing this!

    Reply
  3. Lynda says

    October 2, 2017 at 11:15 pm

    Canadian Thanksgiving this weekend…going to be on the table! I was looking for a different dessert than the customary pumpkin pie! Thanks Kevin…love your recipes!

    Reply
  4. Omar Wraikat says

    October 3, 2017 at 5:57 pm

    WOW! it looks so delicious!

    But why aren't you using some tool to make recipe cards for your recipes?
    It would make your recipes look more professional.
    Here is a good one that you might like: http://www.recipesgenerator.com

    Reply
  5. Anonymous says

    October 9, 2017 at 11:16 pm

    What do you use for the drizzle on top?

    Reply
  6. autie vase says

    November 14, 2017 at 2:14 pm

    I would appreciate a quick response, why 2 separate measurements for sugar?

    Reply
  7. kevin says

    November 17, 2017 at 8:32 pm

    autie vase: The first listing of sugar is used in the crust and the second in the cheesecake batter.

    Reply
  8. autie vase says

    November 18, 2017 at 12:13 am

    thx will be making it tomorrow will post how it turned out

    Reply
  9. Leslie says

    November 22, 2017 at 1:55 pm

    Was going to make this tonight, but I wondered if you could do this as mini cheesecakes? I've turned other cheesecake recipes into mini's, but I didn't know if I would still have to do a water bath with them or not. Typically I don't with mini ones, but I just wanted to make sure! Thank you!

    Reply
  10. kevin says

    November 22, 2017 at 3:23 pm

    Leslie: Yes you can do this as mini and you can skip the water bath then! Enjoy!

    Reply
  11. Fallbreeze says

    November 26, 2017 at 2:25 am

    Made this for Thanksgiving this year. Was delicious! I liked that’s it wasn’t complicated with a lot of different steps! Very creamy & you could really taste the pumpkin. I will make this again, maybe as minis. Thanks for the great recipe.

    Reply
  12. Fallbreeze says

    November 26, 2017 at 2:28 am

    I made this for Thanksgiving this year. I liked that it wasn’t a complicated recipe with a lot of steps to it. This cheesecake was very creamy with a wonderful pumpkin flavor! I will make this again, maybe as minis.

    Reply
  13. Michael Monsour says

    November 27, 2019 at 4:18 pm

    I just put the cheesecake in the oven for tomorrow. I was wondering what the topping on the cheesecake?

    Reply
    • kevin says

      November 28, 2019 at 10:58 am

      In the photos I have drizzled caramel sauce on top! Enjoy!

      Reply
  14. Esther says

    September 28, 2022 at 10:20 pm

    Delicious! The easiest cheesecake I have made. I didn’t see the first measure of sugar for the crust but I think it turned out well without it.

    Reply

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Kevin: I came to realize that my meals were boring and that I had been eating the same few dishes over and over again for years. It was time for a change! I now spend my free time searching for, creating and trying tasty new recipes in my closet sized kitchen.
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