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: 25 gingersnap cookies (2 cups or 25 2-inch cookies); 1 cup sugar, divided; 2 tablespoons sugar, divided; 1/4 cup butter, melted; 3 (8 ounce) packages cream cheese, softened; 3/4 cup cooked pumpkin; 3/4 cup white chocolate chips, melted; 3 eggs; 1 teaspoon ground cinnamon; 1 teaspoon vanilla extract; 1/4 teaspoon ground nutmeg; Almond Topping; 1/2 cup almonds, chopped; 2 tablespoons butter; 1 teaspoon sugar

Servings: persons

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

1
Preheat oven to 350 degrees F. For crust place cookies in large food processor; process into fine crumbs. Add 2 tablespoons of the sugar and melted butter; process just until combined. Press into bottom of 9 -inch springform pan; set aside.
2
For filling place cream cheese and 1 cup of the sugar in food processor; process until smooth. Add pumpkin, melted chocolate, eggs, cinnamon, vanilla and nutmeg; process until combined. Pour into crust-lined pan. Place springform pan in shallow baking pan.
3
Bake 55 to 60 minutes or until center appears nearly set when gently shaken. Remove; cool on wire rack 30 minutes.
4
Meanwhile, for Almond Topping combine almonds, 2 tablespoons butter and 1 teaspoon sugar in food processor; cover and process until combined. Spread evenly in shallow baking pan. Bake 10 to 12 minutes until toasted, stirring occasionally.
5
Sprinkle almond topping on cheesecake. Loosen and remove sides of springform pan. Cool cheesecake 1 hour more. Cover loosely; chill at least 4 hours or overnight.
6
** Cool and chill time extra and not included in prep or cooking time.

1527

kcal

Calories

Fat

199

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 15 ingredients. The key ingredients include: 25 gingersnap cookies (2 cups or 25 2-inch cookies), 1 cup sugar, divided, 2 tablespoons sugar, divided, 1/4 cup butter, melted, 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.

White Chocolate Pumpkin Cheesecake

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