Ingredients for White Chocolate Pumpkin Cheesecake
- Gingersnap Cookies
- Butter
- 16 ounces (450g) cream cheese, softened
- 1 cup (200g) granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- White Chocolate Baking Squares
- Canned Pumpkin
- Ground Cinnamon
- Ground Nutmeg
- Almonds
- Brown Sugar
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How to Make White Chocolate Pumpkin Cheesecake
- Preheat oven to 350°F (175°C). Grease and flour a 9-inch springform pan.
- In a large bowl, beat cream cheese until smooth and creamy. Gradually add sugar, beating until well combined.
- Beat in eggs one at a time, then stir in vanilla extract and pumpkin puree until fully incorporated.
- In a separate bowl, melt white chocolate chips with heavy cream. Let cool slightly before gently folding into the pumpkin mixture.
- Pour batter into prepared springform pan and bake for 50-60 minutes, or until the cheesecake is set around the edges but still slightly jiggly in the center.
- Turn off the oven and leave the cheesecake inside with the door slightly ajar for 1 hour to prevent cracking.
- Remove from oven and let cool completely on a wire rack. Once cool, refrigerate for at least 4 hours, or preferably overnight, to allow the cheesecake to fully set.
- Before serving, carefully remove the sides of the springform pan. Garnish with whipped cream, chopped pecans, or a dusting of cinnamon (optional).
Nutrition Information (Approximate per serving)
Sodium
11 g
Sugar
99g
Fat
94g
Carbs
9g
