Print Options

Back to White Chocolate Pumpkin Cheesecake >

Include these items:

Select reviews >

Taste of Home Logo

White Chocolate Pumpkin Cheesecake

 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.
Nutritional 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.