White Chocolate Pumpkin Cheesecake Recipe

Name: White Chocolate Pumpkin Cheesecake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 cups crushed gingersnap cookies; 1/4 cup butter, melted; 3 (8 ounce) packages cream cheese; 1 cup sugar; 3 eggs, lightly beaten; 1 teaspoon vanilla extract; 5 ounces white chocolate baking squares, melted and cooled; 3/4 cup canned pumpkin; 1 teaspoon ground cinnamon; 1/4 teaspoon ground nutmeg; TOPPING; 1/2 almonds, chopped; 2 tablespoons butter, melted; 1 teaspoon brown sugar (regular sugar is fine too)

Servings: persons

1 1/2 cups crushed gingersnap cookies
1/4 cup butter, melted
3 (8 ounce) packages cream cheese
1 cup sugar
3 eggs, lightly beaten
1 teaspoon vanilla extract
5 ounces white chocolate baking squares, melted and cooled
3/4 cup canned pumpkin
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
TOPPING
1/2 almonds, chopped
2 tablespoons butter, melted
1 teaspoon brown sugar (regular sugar is fine too)

1
In a small bowl, combine gingersnap crumbs (or graham cracker crumbs) with butter. Press into the bottom of a greased 9-in springform pan. Set aside.
2
in a large mixing bowl, beat cream cheese and sugar until smooth. Add eggs and vanilla; beat on low speed until combined.Stir in melted chocolate.
3
Combine the pumpkin and spices in a seperate bowl; gently fold into cream cheese mixture. Pour over crust.
4
Place the pan on a baking sheet and bake at 350 for 55-60 minutes or until center is set. Cool on a wire rack for 10 minutes.
5
Combine topping ingredients and spread in a shallow baking pan. Bake for 10 minutes, or until golden. Be sure to stir a couple times so the almonds get toasted evenly. Cool.
6
Run a knife under hot water, then around the edge of the pan to loosen cake. Cool for an hour in the refrigerator. Before serving, sprinkle topping over individual servings. Store extra in a container or ziploc bag.
7
*I don't care for gingersnaps, so I use cinnamon flavored graham crackers for my crust!

1058

kcal

Calories

Fat

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: 1 1/2 cups crushed gingersnap cookies, 1/4 cup butter, melted, 3 (8 ounce) packages cream cheese, 1 cup sugar, and more.

Yes, White Chocolate Pumpkin 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!

White Chocolate Pumpkin Cheesecake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions