Print Options

Back to White Chocolate Pumpkin Cheesecake >

Full Page
3x5
4x6

Include these items:

Photos
Nutritional Facts
Reviews

Select reviews >

White Chocolate Pumpkin Cheesecake

Although my family enjoys all of the dishes I serve on Thanksgiving Day, it's this rich and creamy cheesecake they look forward to the most.

10-12 ServingsPrep: 35 min. Bake: 1 hour + chilling

Ingredients

1-1/4 cups cream-filled chocolate sandwich cookie crumbs
2 packages (8 ounces each) cream cheese, softened
2/3 cup sugar
2 teaspoons vanilla extract
3 eggs, lightly beaten
1-1/4 cups vanilla or white chips, melted and cooled
1/2 cup canned pumpkin
1/4 teaspoon each ground ginger, cinnamon and nutmeg
White chocolate curls, optional

Directions

Place a greased 9-in. springform pan on a double thickness of
heavy-duty foil (about 18 in. square). Securely wrap foil around
pan.
Press cookie crumbs onto the bottom of a greased 9-in. springform
pan; set aside. In a large bowl, beat the cream cheese, sugar and
vanilla until smooth. Add eggs; beat on low speed just until
combined. Stir in melted chips.
In a small bowl, combine pumpkin and spices; gently fold into cream
cheese mixture. Pour into prepared pan. Place springform pan in a
large baking pan; add 1 in. of hot water to larger pan.
Bake at 325° for 60-65 minutes or until center is almost set.

2 of 2

White Chocolate Pumpkin Cheesecake (continued)

Directions (continued)

Remove springform pan from water bath. Cool on a wire rack for 10
minutes. Carefully run a knife around edge of pan to loosen; cool 1
hour longer. Refrigerate overnight. Remove sides of pan.
Garnish with white chocolate curls if desired. Refrigerate leftovers.
Yield: 10-12 servings.

Nutrition Facts: 1 piece equals 369 calories, 24 g fat (13 g saturated fat), 98 mg cholesterol, 223 mg sodium, 34 g carbohydrate, 1 g fiber, 6 g protein.