White Chocolate Liqueur Pumpkin Cheesecake

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Recipe by Little Bonsai

Perfect for a Thanksgiving dessert, beats having plain pie!

Ingredients Nutrition


  1. Crust.
  2. Preheat oven to 350°F.
  3. In medium bowl combine butter and cookie crumbs.
  4. Press into 9 inch spring form pan that has been buttered or a regular cake pan to make squares.
  5. Bake on lower shelf of oven for 5 minutes.
  6. Remove from oven.
  7. Filling.
  8. Mix cream cheese and brown sugar untill smooth.
  9. Mix in pumpkin and eggs one at a time.
  10. Stir the white chocolate liqueur, vanilla extract, ground ginger, ground all spice, ground cinnamon and salt into mixture.
  11. Pour into pan.
  12. Bake on middle rack for 20-30 minutes depending on your oven.
  13. Turn off heat and allow to cool in oven for 50 minutes.
  14. Refrigerate.
  15. Serve with whip cream and vanilla ice cream for a nice treat.
  16. Topping.
  17. Mix 2 tbsp white chocolate liqueur or 2 tbsp vanilla extract into the the whip cream and spread on top of cheesecake.

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