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
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
- Mix the crumbs and butter and press into the bottom of a 8-9 inch springform pan.
- Beat the cream cheese, beat in the eggs, one at a time followed by the sugar, white chocolate, pumpkin puree, vanilla extract and spices.
- 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 cookie crumbs with coarsely ground pecans or walnuts.
White Chocolate Pumpkin Cheesecake
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
- Mix the crumbs and butter and press into the bottom of a 7-8 inch springform pan.
- Beat the cream cheese, beat in the eggs, one at a time followed by the sugar, white chocolate, pumpkin puree, vanilla extract and spices.
- 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 cookie crumbs with coarsely ground pecans or walnuts.
Pumpkin Pie Cheesecake
Pumpkin Pie with Gingersnap Crust
Triple Chocolate Pumpkin Pie
Strawberries and Cream Cheesecake with Pretzel Crust
Lemon New York Style Cheesecake with Gingersnap Crust
Raspberry and Dark Chocolate Cheesecake
Chestnut Cheesecake
Guinness Chocolate Cheesecake
Jalapeno Popper Chorizo Cheesecake
Pumpkin Pie White Hot Chocolate
Pumpkin White Chocolate Chip Cookies
Pecan Pie Cheesecake with Pecan Caramel Sauce
Butter Tart Cheesecake
White Chocolate Souffle Cheesecake
Dark Chocolate Cheesecake
Blueberry Swirl Lemon Cheesecake
Peppermint Chocolate Cheesecake
Megan @ Pip and Ebby says
October 2, 2017 at 8:34 pmKevin, this recipe is brilliant and looks DELICIOUS! Whoever is joining you for Thanksgiving dinner are some lucky folks!
Terri says
October 2, 2017 at 9:41 pmLooks 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!
Lynda says
October 2, 2017 at 11:15 pmCanadian 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!
Omar Wraikat says
October 3, 2017 at 5:57 pmWOW! 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
autie vase says
November 14, 2017 at 2:14 pmI would appreciate a quick response, why 2 separate measurements for sugar?
kevin says
November 17, 2017 at 8:32 pmautie vase: The first listing of sugar is used in the crust and the second in the cheesecake batter.
autie vase says
November 18, 2017 at 12:13 amthx will be making it tomorrow will post how it turned out
Leslie says
November 22, 2017 at 1:55 pmWas 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!
kevin says
November 22, 2017 at 3:23 pmLeslie: Yes you can do this as mini and you can skip the water bath then! Enjoy!
Fallbreeze says
November 26, 2017 at 2:28 amI 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.