White Chocolate Pumpkin Cheesecake

Susan Pagano


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 vote

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1 1/2 c
crushed ginger snaps
1/4 c
melted butter
3 pkg
cream cheese
1 c
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
1 tsp
1 tsp


1/2 c
sliced, slivered or chopped almonds (i prefer sliced)
2 Tbsp
melted butter
1 tsp

How to Make White Chocolate Pumpkin Cheesecake


  • 1Grease medium spring form pan
  • 2In a small bowl combine crushed ginger snaps and butter
  • 3Press firmly into the bottom of the greased pan
  • 4In large bowl beat cream cheese and sugar until smooth. (if you have a Kitchen Aid mixer--use it!)
  • 5Add eggs and vanilla. Beat on low until well combined.
  • 6Mix in white chocolate.
  • 7In a small bowl combine pumpkin and spices. Mix well
  • 8Fold pumpkin into cheese mixture.
  • 9Pour over ginger snap crust.
  • 10Place filled pan on cookie sheet and bake at 350 degrees for 55 to 60 minutes. Do not turn off oven.
  • 11Cool on rack for at least ten minutes.
  • 12Topping: combine almonds, sugar and butter. Spread evenly on jelly roll pan or edged cookie sheet.
  • 13Bake at 350 degrees for 10 minutes stirring mixture twice.
  • 14Cool slightly and spread on top of cheesecake.
  • 15Cool cake completely. Cover and refrigerate until ready to serve.

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About White Chocolate Pumpkin Cheesecake

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