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    You are in: Home / Recipes / White Chocolate Pumpkin Cheesecake Recipe
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    White Chocolate Pumpkin Cheesecake

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 20 mins

    30 mins

    50 mins

    Candace Michelle's Note:

    The title explains it all! 3 favorites in one dish, who could ask for more? And it actually works really well together!

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    Units: US | Metric


    • 1 almonds, chopped
    • 29.58 ml butter, melted
    • 4.92 ml brown sugar (regular sugar is fine too)


    1. 1
      In a small bowl, combine gingersnap crumbs (or graham cracker crumbs) with butter. Press into the bottom of a greased 9-in springform pan. Set aside.
    2. 2
      in a large mixing bowl, beat cream cheese and sugar until smooth. Add eggs and vanilla; beat on low speed until combined.Stir in melted chocolate.
    3. 3
      Combine the pumpkin and spices in a seperate bowl; gently fold into cream cheese mixture. Pour over crust.
    4. 4
      Place the pan on a baking sheet and bake at 350 for 55-60 minutes or until center is set. Cool on a wire rack for 10 minutes.
    5. 5
      Combine topping ingredients and spread in a shallow baking pan. Bake for 10 minutes, or until golden. Be sure to stir a couple times so the almonds get toasted evenly. Cool.
    6. 6
      Run a knife under hot water, then around the edge of the pan to loosen cake. Cool for an hour in the refrigerator. Before serving, sprinkle topping over individual servings. Store extra in a container or ziploc bag.
    7. 7
      *I don't care for gingersnaps, so I use cinnamon flavored graham crackers for my crust!

    Ratings & Reviews:

    • on November 26, 2009


      This is excellent the way it is... EXCEPT the gingersnaps. I made it the first time with gingersnaps and it wasnt the best crust. The second time, I madeit with Oreos and it was PHENOMONAL!!! Definitely make it with Oreo crumbs

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    • on August 06, 2009


      Okay so this is amazing. I made these into bars because I belive that makes them more kid friendly. I also added extra white chocolate to intencify that flavor. Love these, Thank you.

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    • on November 18, 2008


      This is a really delightful cheesecake. It does not have a strong white chocolate flavor at all which personally I'm not a white chocolate fan anyway. It had a great light pumpkin pie flavor to it and a fantastic creamy texture and not to heavy. I used Matthews Gingersnap Cookies 2002 for my crushed gingersnap crust and it was great.

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for White Chocolate Pumpkin Cheesecake

    Serving Size: 1 (121 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 404.0
    Calories from Fat 275
    Total Fat 30.6 g
    Saturated Fat 18.8 g
    Cholesterol 132.1 mg
    Sodium 274.1 mg
    Total Carbohydrate 27.1 g
    Dietary Fiber 0.5 g
    Sugars 24.7 g
    Protein 6.8 g

    The following items or measurements are not included:

    gingersnap cookies

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