White Chocolate Pumpkin Cheesecake With Gingersnap Crust

I could not decide if I should keep this recipe for White Chocolate Pumpkin Cheesecake with Gingersnap Crust and post it next year, or if I should go ahead and just post it now. I know that technically, pumpkin recipes were suppose to be shared last month, but I got a little behind and forgot to schedule this beauty! As you can tell, I decided to share it with you and not wait. I honestly think that pumpkin is good for you any time of the year. Why limit it to just fall and Thanksgiving?! Especially if you add it to the word cheescake! Cheesecake, Cheesecake, Cheesecake. Saying it three times makes the calories equal zero. You all knew that right?! 

I don’t have a lot of experience when it comes to making cheesecake’s. I use to think that it was kind of intimidating and time consuming, but I have learned that it really is neither. It just takes practice. I think the hardest thing is knowing when it is baked and ready to come out of the over. As you will see below, mine got a little darker than I would have liked it,and the top has some cracks,  but once the topping is added know one will know unless I tell them. If you have any tricks or suggestions on how to make a perfect cheesecake, I would love to hear about them. Who know’s, it may end up being an article in my Kitchen Basics 101 series!

White Chocolate Pumpkin Cheesecake with gingersnap crust

White Chocolate Pumpkin Cheesecake With Gingersnap Crust 

Ingredients:

Crust:

1 ½ cups finely ground gingersnap cookie crumbs

½ cup ground glazed pecans

5 Tbs melted butter, unsalted

Batter:

3 packages (8oz) softened cream cheese

1 cup light brown sugar

1 ½ cup canned pumpkin

½ cup heavy whipping cream

½ cup maple syrup

1 Tbs pure vanilla

1 tsp ground cinnamon

½ tsp ground allspice

4 eggs

4oz white bakers chocolate

1 Tbs heavy whipping cream

Directions: Preheat oven to 325 degrees. Grease 9” spring form pan.

Crust: Combine gingersnap crumbs, ground pecans, and melted butter in mixing bowl.  With fork, blend until crumbs and pecans are completely moistened with the melted butter

 

Firmly press crumb mixture into prepared spring form pan

Batter: In stand mixer, combine softened cream cheese and brown sugar until fluffy. Add canned pumpkin, whipping cream, maple syrup, vanilla, and spices.  Mix until well blended.  Beat in eggs, adding one at a time, mixing until smooth. 

In microwave safe bowl, melt bakers chocolate and whipping cream.  Heat 30 seconds, stir, and continue heating until melted. Gently fold the melted chocolate into the batter being careful not to over mix.

 

Pour batter into prepared crust.

Bake in preheated oven for 90 minutes or until center of cheesecake is set.

Allow cheesecake to cool on cooling rack at room temperature for 30 minutes.  Carefully run a smooth knife around the outside of the cake to release from pan before cooling an additional 4 hours or overnight in the refrigerator.

 Once completely cooled, gently remove the spring form sides from the cheesecake and finish with topping before serving.

 Topping:

¾ cup chopped glazed pecans

3 ounces melted white chocolate

Sprinkle the cheesecake with the pecans and drizzle the melted white chocolate over the cheesecake.  Allow chocolate to set. Cut and serve, with or without homemade whipped cream.

White Chocolate Pumpkin Cheesecake with Gingersnap Crust
This delicious cheesecake is great for any time of the year.
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5263 calories
473 g
1371 g
359 g
70 g
164 g
1640 g
1398 g
421 g
2 g
165 g
Nutrition Facts
Serving Size
1640g
Amount Per Serving
Calories 5263
Calories from Fat 3121
% Daily Value *
Total Fat 359g
552%
Saturated Fat 164g
822%
Trans Fat 2g
Polyunsaturated Fat 40g
Monounsaturated Fat 125g
Cholesterol 1371mg
457%
Sodium 1398mg
58%
Total Carbohydrates 473g
158%
Dietary Fiber 25g
99%
Sugars 421g
Protein 70g
Vitamin A
1304%
Vitamin C
32%
Calcium
130%
Iron
93%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Crust
  1. 1 ½ cups finely ground gingersnap cookie crumbs
  2. ½ cup ground glazed pecans
  3. 5 Tbs melted butter, unsalted
Batter
  1. 3 packages (8 oz) softened cream cheese
  2. 1 cup light brown sugar
  3. 1 ½ cup canned pumpkin
  4. ½ cup heavy whipping cream
  5. ½ cup maple syrup
  6. 1 Tbs pure vanilla
  7. 1 tsp ground cinnamon
  8. ½ tsp ground allspice
  9. 4 eggs
  10. 4 oz white bakers chocolate
  11. 1 Tbs heavy whipping cream
Topping
  1. ¾ cup chopped glazed pecans
  2. 3 ounces melted white chocolate
Instructions
  1. Preheat oven to 325 degrees. Grease 9” spring form pan
Crust
  1. Combine gingersnap crumbs, ground pecans, and melted butter in mixing bowl. With fork, blend until crumbs and pecans are completely moistened with the melted butter.
  2. Firmly press crumb mixture into prepared spring form pan.
Batter
  1. In stand mixer, combine softened cream cheese and brown sugar until fluffy. Add canned pumpkin, whipping cream, maple syrup, vanilla, and spices. Mix until well blended. Beat in eggs, adding one at a time, mixing until smooth.
  2. In microwave safe bowl, melt bakers chocolate and whipping cream. Heat 30 seconds, stir, and continue heating until melted.
  3. Gently fold the melted chocolate into the batter being careful not to over mix.
  4. Pour batter into prepared crust.
  5. Bake in preheated oven for 90 minutes or until center of cheesecake is set.
  6. Allow cheesecake to cool on cooling rack at room temperature for 30 minutes. Carefully run a smooth knife around the outside of the cake to release from pan before cooling an additional 4 hours or overnight in the refrigerator.
  7. Once completely cooled, gently remove the spring form sides from the cheesecake and finish with topping before serving.
Topping
  1. ¾ cup chopped glazed pecans
  2. 3 ounces melted white chocolate
  3. Sprinkle the cheesecake with the pecans and drizzle the melted white chocolate over the cheesecake. Allow chocolate to set. Cut and serve, with or without homemade whipped cream.
beta
calories
5263
fat
359g
protein
70g
carbs
473g
more
Robyn's View http://robynsview.com/

Enjoy!

Don’t forget to check out my PARTY page to see all of the great places I am linking up to!

Comments

  1. says

    Oh my pumpkin, chocolate, ginger – what more could a girl ask for – all my favorite things. Thank you for sharing at Share It One More Time. Cathy

  2. says

    This cheesecake sounds amazing! I love the combination of pumpkin and cream cheese…add in gingersnaps and you’ve got a winner! I’d be thrilled if you shared this at my Creative Ways Link Party that goes live tonight at 8pm central. Hope to see you and this delicious cheesecake there.
    Blessings,
    Nici

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  1. […] #gallery-6592-2-slideshow .slideshow-slide img { max-height: 410px; /* Emulate max-height in IE 6 */ _height: expression(this.scrollHeight >= 410 ? '410px' : 'auto'); } Featured links:  Jodie Fitz – Kid Food Craft   Around the Table — Make a Memory Not a Wish List  My Turn For Us – Cranberry Muffins with Pecan Struesel   About Family Crafts – Creative Ways to Give Money    Mamal Diane – Creamy Chicken with Tortellini, Spinach and Mushrooms   Jordan’s Onions – Dollar Tree Storage Makeover    Robyn’s View — White chocolate Pumpkin Cheesecake […]

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