White Chocolate & Pumpkin Cheesecake

Just in time for the upcoming holiday season, Stephen Coe offers his decadent white chocolate pumpkin cheesecake to sate your sweet tooth cravings. Keep this treat in mind for a different take on a Thanksgiving desert or anytime you need a delicious way to end a fall meal.


Servings: 12


  • 1 1/2 cups crushed gingersnap cookies
  • 1/4 cup butter, melted
  • 3 (8 ounce) packages cream cheese
  • 1 cup sugar
  • 3 eggs, lightly beaten
  • 1 teaspoon vanilla extract
  • 5 ounces white chocolate baking squares, melted and cooled
  • 3/4 cup canned pumpkin
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg


  1. Preheat the oven to 350 degrees.
  2. In a small bowl, combine the gingersnap crumbs with the butter. Press into the bottom of a greased 9-inch springform pan. Set aside.
  3. In a large mixing bowl, beat the cream cheese and sugar until smooth. Add the eggs and vanilla, and beat on low speed until combined. Stir in the melted chocolate.
  4. Combine the pumpkin and spices in a separate bowl. Then, gently fold the pumpkin mixture into the cream cheese mixture, and pour over the crust.
  5. Place the pan on a baking sheet and bake in the preheated oven for 55 to 60 minutes or until the center is set. Cool on a wire rack for 10 minutes.

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