Try this recipe for White Chocolate Pumpkin Cheesecake

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This time of year we love everything pumpkin spice.

Hollywood Casino's Executive Pastry Chef David Rodriguez joined us with a decadent recipe for Pumpkin Cheesecake.

Trust us, it was delicious.

  • Hollywood Casino
  • 1150 Casino Strip Resort Blvd.
  • Robinsonville, MS
  • 1-800-871-0711


White Chocolate Pumpkin Cheesecake


3 ½ Pounds Cream Cheese (7-8oz Cream cheese packages)

1 ½ Pound Granulated Sugar

7 Each Egg

1 Pound Sour Cream

1 ½ Cup Heavy Cream

1 Pound White Chocolate

1 Pound Pumpkin Puree

1 Tbls Cinnamon Powder

1 Tbls Ginger Powder

1 Tbls Nutmeg Powder

1 ½ cup of Graham Cracker or 40 Ginger snap crushed

8 oz Unsalted Butter


  • In a small bowl, combine graham cracker or gingersnap crumbs and butter. Press onto bottom of a greased 13-in. x 9-in. or round cake pan baking dish; set aside.
  • In a large bowl, with a paddle attachment; beat cream cheese and sugar until smooth. Add the pumpkin puree, cinnamon, ginger, nutmeg and vanilla. Add eggs; beat on low speed just until combined.
  • Place white chocolate in a bowl; heat the cream and pour into chocolate and whisk until chocolate has melted.
  • Add chocolate mixture to the batter; mix well and pour over crust.
  • Bake at 350° for 40-45 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of baking dish to loosen; cool 1 hour longer. Refrigerate overnight.

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