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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