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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:

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

For white chocolate pumpkin cheesecake:

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

For white chocolate ganache topping:

  1. In a medium microwave-safe bowl, combine chocolate, heavy cream, and butter.
  2. Microwave on high for 1-2 minutes, or until heavy cream just begins to boil.
  3. Whisk until the chocolate and butter are completed melted, and the mixture is smooth.
  4. 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.
  5. Top with chocolate curls. Cut and serve.