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White Chocolate Pumpkin Cheesecake with Gingersnap Crust

Perfectly rich and creamy spiced pumpkin cheesecake, infused with melted white chocolate, chock-full of white chocolate chips, and with a spicy gingersnap cookie crust!
Course Dessert
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 10 -12
Author Sarah @ The Gold Lining Girl

Ingredients

For gingersnap crust:

  • 1 - 10 oz. bag gingersnap cookies pulsed into fine crumbs
  • 3 tbsp. sugar
  • 4 tbsp. butter melted

For white chocolate pumpkin cheesecake:

  • 3 - 8 oz. packages reduced-fat cream cheese softened
  • 1 c. sugar
  • 3 eggs at room temperature
  • 1 heaping cup canned pumpkin puree
  • 2 tsp. vanilla
  • 1 1/2 tsp. pumpkin pie spice
  • 1 tsp. cinnamon
  • 1/4 tsp. cloves
  • pinch ginger
  • 8 oz. high-quality white baking chocolate melted, slightly cooled
  • 1 c. white chocolate chips

For white chocolate ganache topping:

  • 8 oz. high-quality white baking chocolate
  • 1/3 c. heavy whipping cream
  • 1/4 c. butter
  • 4 oz. white chocolate shaved into curls, for garnish

Instructions

For gingersnap crust:

  • In a small bowl, combine gingersnap cookie crumbs, sugar, and butter.
  • Press into the bottom of a 9-inch springform pan.

For white chocolate pumpkin cheesecake:

  • In a large mixing bowl, beat cream cheese til smooth.
  • Add sugar, beating until combined.
  • Add eggs, one at a time, beating well after each addition.
  • Add pumpkin, vanilla, and spices, beating until combined.
  • With the mixer running on low, drizzle the 8 oz. melted white chocolate in a slow stream, until combined.
  • Fold in white chocolate chips.
  • Pour cheesecake batter over the crust.
  • Bake at 350 degrees for about 60 minutes, or until the edges are golden, and the center is still slightly jiggly, but almost set.
  • Remove to a wire rack to cool completely.

For white chocolate ganache topping:

  • In a medium microwave-safe bowl, combine chocolate, heavy cream, and butter.
  • Microwave on high for 1-2 minutes, or until heavy cream just begins to boil.
  • Whisk until the chocolate and butter are completed melted, and the mixture is smooth.
  • Place in the refrigerator for 10-15 minutes to allow it to thicken slightly, before pouring it over the cooled cheesecake. Place in refrigerator to set.
  • Top with chocolate curls. Cut and serve.