White Chocolate & Pumpkin Cheesecake Recipe

Prepare pan

Preheat oven to 325°F (160°C). Grease a 9-inch (23 cm) springform pan and line the bottom with parchment paper.

Combine the crushed gingersnaps, sugar, cinnamon, and salt in a medium bowl. Pour in the melted butter and stir until mixture resembles wet sand and holds together when pressed.

Press the crumb mixture firmly and evenly into the bottom (and slightly up the sides, about 1/2 inch) of the prepared springform pan using the bottom of a measuring cup or glass.

Bake crust for 10 minutes to set. Remove from oven and let cool while preparing the filling. Leave oven on 325°F (160°C).

Prepare white chocolate: Place chopped white chocolate in a heatproof bowl. Gently melt over a double boiler (simmering water, bowl not touching water) or in 20–30 second bursts in the microwave, stirring between bursts, until smooth. Let cool slightly (so it is warm, not hot).

Beat the cream cheese: In the bowl of a stand mixer fitted with the paddle (or using a large bowl and hand mixer), beat room-temperature cream cheese on medium speed until very smooth and free of lumps, about 2–3 minutes, scraping the bowl as needed.

Add sugars and sour cream: Add granulated sugar and brown sugar and beat until combined. Add sour cream and pumpkin purée and mix on low until incorporated and smooth.

Stream in melted white chocolate and vanilla: With mixer on low, gradually add the slightly cooled melted white chocolate, then the vanilla extract, mixing until uniform. Scrape the bowl to ensure even mixing.

Add eggs: Add whole eggs one at a time on low speed, mixing just until combined after each addition. Add the extra yolk last and mix until smooth. Add the cinnamon, ginger, and salt, folding gently to combine; avoid over-beating to minimize air incorporation.

Assemble and bake: Pour filling over the prepared cooled crust and smooth the top with a spatula. To reduce cracking, place the springform pan in a larger roasting pan and pour hot water into the roasting pan to come about 1 inch up the sides of the springform (water bath).

Bake at 325°F (160°C) for 55–70 minutes, or until the edges are set and the center jiggles slightly when gently shaken. If the top browns too quickly, tent loosely with foil.

Cool: Turn off the oven and crack the oven door. Let the cheesecake cool in the oven for 1 hour to reduce thermal shock. Remove from oven, take out of water bath, and run a thin knife around the edge to loosen from the pan. Refrigerate, uncovered, for at least 6 hours or preferably overnight (8–12 hours) before serving.

Toast seeds: Preheat a small skillet over medium heat. Add dried pumpkin seeds and toast, shaking the pan, for 2–3 minutes until they begin to pop and smell nutty. Remove from pan.

Candy the seeds: Return skillet to medium-low heat. Add butter, sugar, and maple syrup and stir until sugar dissolves and a syrup forms (about 1 minute). Add toasted seeds and stir to coat. Continue to cook, stirring, for 1–2 minutes until syrup thickens and starts to crystalize on the seeds.

Finish and cool: Quickly spread the coated seeds on a piece of parchment or silicone mat, sprinkle with a pinch of salt, and separate with a fork. Let cool completely; seeds will crisp as they cool. Break apart any clumps. Store in an airtight container for up to 3 days.

Whip cream: In a chilled bowl, whip the cold heavy cream to stiff peaks using a hand or stand mixer (starts soft peaks then continue to stiff).

Fold and flavor: Gently fold the sweetened condensed milk, maple syrup, vanilla, and salt into the whipped cream until evenly combined, taking care not to deflate the cream.

Freeze: Pour the mixture into a loaf pan or airtight container, smooth the top, cover, and freeze at least 6 hours or until firm (overnight is best). For firmer texture, freeze 8–12 hours.

Serve: Remove ice cream from the freezer 5–10 minutes before scooping to soften slightly.

Unmold: Remove the chilled cheesecake from the refrigerator. Run a warm, clean knife around the inside edge of the springform and release the sides. Transfer to a serving plate if desired.

Garnish: Lightly dust the top with powdered sugar if using. Sprinkle candied pumpkin seeds over the top, concentrating a small pile in the center and scattering a few around the edge. Add white chocolate shavings over the top.

Serve with maple ice cream: Slice the cheesecake with a knife dipped in hot water and wiped dry between slices for clean cuts. Serve each slice with a scoop of maple ice cream and extra candied pepitas on the side.

Storage: Store leftover cheesecake covered in the refrigerator for up to 5 days. Homemade no-churn maple ice cream will keep in the freezer for up to 2 weeks for best texture.