Ingredients

The following ingredients have 4 Servings
  • 2 cups gingersnap cookie crumbs ((approximately 250 grams))
  • 6 tablespoons melted butter
  • 2 tablespoons real maple syrup
  • 24 ounces full fat cream cheese ((approximately 660 grams) at room temperature)
  • 1/2 cup powdered sugar
  • 1 tablespoon lemon juice
  • 4 tablespoons maple syrup
  • 1/2 cup pumpkin puree
  • 1 tablespoon Pumpkin Pie Spice Mix ((see recipe notes for individual spice amounts))
  • 8 ounces white chocolate (melted and cooled)
  • 2 cups whipped cream or whipped topping
  • 1 cup whipped cream or whipped topping
  • caramel sauce or maple syrup
  • crumbled gingersnap cookies

Instruction

  • Prepare a 9-inch springform pan by lining the bottom with parchment paper.
  • In a large bowl, combine the gingersnap cookie crumbs, the melted butter and the maple syrup. Mix well to combine.
  • Pour the moistened gingersnap cookie crumbs into the prepared springform pan and press them down into the bottom and about halfway up the sides. Set aside.
  • In a large bowl with a hand mixer or in the bowl of your stand mixer, mix the cream cheese on medium speed just until smooth.
  • Add the powdered sugar and mix well to combine.
  • Add the lemon juice and mix to combine.
  • Add the maple syrup, pumpkin puree, and pumpkin pie spice and mix well to combine.
  • Add the white chocolate and mix well to combine.
  • Gently fold in the whipped cream or whipped topping just until no streaks remain in the batter.
  • Pour the batter into the prepared crust and smooth out the top with an offset spatula (or regular spatula).
  • Chill in the fridge to set for 6 hours or overnight, or set in the fridge for 2-3 hours and then in the freezer for 2-3 hours before serving. OR, set in the freezer only for 3-4 hours.