White Chocolate Pumpkin Cheesecake with Gingersnap Crust
Perfectly rich and creamy spiced pumpkin cheesecake, infused with melted white chocolate, chock-full of white chocolate chips, and with a spicy gingersnap cookie crust! Even more over-the-top, it’s drenched in white chocolate ganache!
I feel there is no better recipe to kick off fall baking than a pumpkin cheesecake. This is my favorite season for baking, and pumpkin cheesecakes are a favorite dessert of mine, so it’s only fitting.
Now we have this White Chocolate Pumpkin Cheesecake, and it’s a gem too. I love that white chocolate enhances pumpkin desserts, and makes them more decadent, without detracting from the pumpkin flavor. Regular chocolate can drown out flavors sometimes, but white chocolate doesn’t do that.
It’s my favorite cheesecake base – always creamy and rich, and completely reliable. It turns out every time, and it’s pretty damn easy. This cheesecake is loaded with spice, lots of pumpkin, and melted white chocolate is right in the batter. It’s topped with white chocolate ganache.
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