Pumpkin White Chocolate Cheesecake Recipe

Name: Pumpkin White Chocolate Cheesecake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 25 gingersnap cookies (2 inch); 2 tablespoons sugar, plus; 1 teaspoon sugar, divided; 1 cup sugar, plus; 1 teaspoon sugar, divided; 1/4 cup butter, melted; 3 (8 ounce) packages cream cheese, softened; 3/4 cup canned pumpkin; 3/4 cup white chocolate chips, melted; 3 eggs; 1 teaspoon ground cinnamon; 1 teaspoon vanilla extract; 1/2 cup chopped almonds; 2 tablespoons butter

Servings: persons

25 gingersnap cookies (2 inch)
2 tablespoons sugar, plus
1 teaspoon sugar, divided
1 cup sugar, plus
1 teaspoon sugar, divided
1/4 cup butter, melted
3 (8 ounce) packages cream cheese, softened
3/4 cup canned pumpkin
3/4 cup white chocolate chips, melted
3 eggs
1 teaspoon ground cinnamon
1 teaspoon vanilla extract
1/2 cup chopped almonds
2 tablespoons butter

1
Preheat oven to 350 degrees.
2
Place cookies in food processor; process until fine crumbs. Add 2 tablespoons sugar and butter.
3
Cover; process until combined. Press onto bottom of 9-inch springform pan; set aside.
4
Process cheese and 1 cup sugar in food processor until smooth.
5
Add pumpkin, melted morsels, eggs, cinnamon, vanilla and nutmeg. Process until combined. Pour into crust-lined pan.
6
Bake 55 to 60 minutes or until center is almost set.
7
Remove from oven; cool on wire rack for 30 minutes.
8
Process almonds, 2 tablespoons butter and 1 teaspoon sugar in food processor; spread on baking pan.
9
Bake at 350 for 10 minutes until toasted.
10
Sprinkle nut mixture on cheesecake. Loosen sides of cheesecake; cool 1 hour.
11
Cover; chill 4 hours or until firm.

1532

kcal

Calories

Fat

201

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 25 gingersnap cookies (2 inch), 2 tablespoons sugar, plus, 1 teaspoon sugar, divided, 1 cup sugar, plus, and more.

Yes, Pumpkin White Chocolate Cheesecake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Pumpkin White Chocolate Cheesecake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions