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white chocolate pumpkin cheesecake

(1 rating)
Mallie1 avatar
Recipe by
Susan Pagano
@Mallie1
Mills River, NC

About 20 years ago my husband came home from a company party raving about the pumpkin cheesecake they served. As I am not a pumpkin lover this didn't sound at all appetizing. Shortly afterwards I came across this recipe in a magazine but I don't recall which one. Although I do love cheesecake I did not expect to like this at all. To my surprise this is not only the best cheesecake I've ever had it is also the most beautiful. I normally don't care about the appearance of my cooking efforts as long as things taste amazing but this comes out magazine-picture ready each and every time.

(1 rating)
yield 12 serving(s)
prep time 1 Hr
cook time 1 Hr
method Bake

Ingredients For white chocolate pumpkin cheesecake

  • 1 1/2 c
    crushed ginger snaps
  • 1/4 c
    melted butter
  • 3 pkg
    cream cheese
  • 1 c
    sugar
  • 3
    eggs slightly beaten
  • 1 tsp
    vanilla extract
  • 5 oz
    melted white chocolate (you can use nestle's white chocolate morsels or 5 squares of ghirardelli white baking chocolate).
  • 3/4 c
    pumpkin
  • 1 tsp
    cinnamon
  • 1 tsp
    nutmeg
  • TOPPING
  • 1/2 c
    sliced, slivered or chopped almonds (i prefer sliced)
  • 2 Tbsp
    melted butter
  • 1 tsp
    sugar

How To Make white chocolate pumpkin cheesecake

  • 1
    Grease medium spring form pan
  • 2
    In a small bowl combine crushed ginger snaps and butter
  • 3
    Press firmly into the bottom of the greased pan
  • 4
    In large bowl beat cream cheese and sugar until smooth. (if you have a Kitchen Aid mixer--use it!)
  • 5
    Add eggs and vanilla. Beat on low until well combined.
  • 6
    Mix in white chocolate.
  • 7
    In a small bowl combine pumpkin and spices. Mix well
  • 8
    Fold pumpkin into cheese mixture.
  • 9
    Pour over ginger snap crust.
  • 10
    Place filled pan on cookie sheet and bake at 350 degrees for 55 to 60 minutes. Do not turn off oven.
  • 11
    Cool on rack for at least ten minutes.
  • 12
    Topping: combine almonds, sugar and butter. Spread evenly on jelly roll pan or edged cookie sheet.
  • 13
    Bake at 350 degrees for 10 minutes stirring mixture twice.
  • 14
    Cool slightly and spread on top of cheesecake.
  • 15
    Cool cake completely. Cover and refrigerate until ready to serve.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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