2》🎃 Using either a stand mixer or a large mixing bowl and handheld mixer on medium-high speed, beat the cream cheese and powdered sugar for 1½ to 2 minutes or until smooth.
3》🎃 Add the pumpkin puree and pumpkin pie spice and continue mixing for another 1 minute or until well combined and uniform in color.
4》🎃 Add in the graham cracker crumbs and gingersnap crumbs. Mix just until combined.
5》🎃 Beat in the melted white chocolate chips. Mix just until well incorporated. Cover tightly with plastic wrap and chill in the refrigerator for 2 hours and 15 minutes.
6》 🎃 Line 2 baking sheets with parchment paper. Set them aside.
7》🎃 Use a 1-tablespoon cookie scoop to scoop the cheesecake dough. Roll the dough into a ball and place it on the prepared baking sheet. Place the rolled balls back in the refrigerator for 30 minutes.
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