• 10servings
  • 95minutes
  • 369calories

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Nutrition Info . . .

NutrientsProteins, Carbohydrates
VitaminsA, B1, B2, B3, B9, B12, H
MineralsZinc, Fluorine, Chromium, Calcium, Potassium, Iron, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1-1/4 cups cream-filled chocolate sandwich cookie crumbs

  2. 2 packages (8 ounces each ) cream cheese, softened

  3. 2/3 cup sugar

  4. 2 teaspoons vanilla extract

  5. 3 eggs, lightly beaten

  6. 1-1/4 cups vanilla or white chips, melted and cooled

  7. 1/2 cup canned pumpkin

  8. 1/4 teaspoon each ground ginger, cinnamon and nutmeg

  9. White chocolate curls, optional

Instructions Jump to Ingredients ↑

  1. White Chocolate Pumpkin Cheesecake Recipe photo by Taste of Home Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan.

  2. 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.

  3. 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.

  4. Bake at 325° for 60-65 minutes or until center is almost set. 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.

  5. Garnish with white chocolate curls if desired. Refrigerate leftovers. Yield: 10-12 servings.


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