White Chocolate Pumpkin Cheesecake – A Decadent Twist on Fall Flavor
Get ready to elevate your dessert game with this White Chocolate Pumpkin Cheesecake, a creamy, spiced pumpkin treat topped with a luscious white chocolate glaze. This indulgent cheesecake combines the richness of white chocolate with the cozy flavors of pumpkin and warm spices. With its silky pumpkin filling and crunchy cookie crust, this cheesecake is a showstopper for any fall celebration!
White Chocolate Pumpkin Cheesecake Recipe
Ingredients
For the White Chocolate Cookie Crust:
- 1 ½ cups white chocolate cookies of choice, crushed
- 6 tbsp unsalted butter, melted
For the Pumpkin Cheesecake:
- 3 packages cream cheese (8 oz/250 g each), softened
- 1 cup brown sugar
- 3 large eggs
- 2 cups pumpkin puree
- ¼ cup sour cream
- 1 ½ tsp pumpkin spice
- 1 tsp vanilla extract
- pinch of salt
For the White Chocolate Glaze:
- 1 cup heavy cream
- 1 ½ cups white chocolate, finely chopped
- 1 tbsp unsalted butter
Instructions
- Prepare the White Chocolate Cookie Crust
Preheat the oven to 350°F (175°C).
In a mixing bowl, combine the crushed white chocolate cookies with melted butter, stirring until well mixed.
Firmly press the mixture into the base of a 9-inch springform pan, ensuring an even layer.
Bake for 7 minutes, then set aside to cool completely. - Make the Pumpkin Cheesecake
Increase oven temperature to 375°F (190°C).
In a large bowl, beat the softened cream cheese on medium speed for 1 minute. Scrape down the sides and beat again for 30 seconds until smooth.
Add the brown sugar and continue beating for 1 minute until fully combined.Add the eggs one at a time, mixing well and scraping down the bowl after each addition.
Next, add the pumpkin puree, sour cream, pumpkin spice, vanilla, and a pinch of salt. Mix on medium speed for 30 seconds or until smooth and creamy.Pour the cheesecake mixture over the cooled crust.
Place the springform pan on a baking sheet to catch any spills, and bake for 20 minutes.
Reduce the oven temperature to 300°F (150°C) and bake for an additional 30 minutes, until the cheesecake is set but still slightly jiggly in the center.Remove from the oven and run a butter knife around the edges to loosen the cheesecake from the pan, preventing cracks as it cools.
Allow it to cool to room temperature, then refrigerate for at least 5-6 hours or ideally overnight. - Prepare the White Chocolate Glaze
In a medium saucepan, warm the heavy cream over medium heat until it begins to steam (do not let it boil).
Turn off the heat and add the finely chopped white chocolate and butter. Shake the pan gently so that the cream covers the chocolate.
Let it sit for 3 minutes, then stir until the mixture is smooth and creamy.Let the glaze cool at room temperature for 15 minutes. Then, refrigerate for 30 minutes to 1 hour, stirring occasionally, until thickened.
- Serve the Cheesecake
Pour the white chocolate glaze over the chilled cheesecake, allowing it to drip slightly over the sides for a beautiful presentation.
Slice and serve immediately, or refrigerate until ready to enjoy.
Recipe Tips and Variations
- Cookie Options for Crust: If you can’t find white chocolate cookies, try graham crackers, shortbread, or even gingersnap cookies for a tasty twist.
- Chill Time Matters: For the best texture, allow the cheesecake to chill fully. Overnight chilling enhances flavor and makes slicing easier.
- Add a Festive Garnish: Sprinkle some pumpkin pie spice on top or garnish with white chocolate shavings to add a decorative touch.
Quick Recipe Overview
- Prep Time: 30 minutes
- Baking Time: 57 minutes
- Chill Time: 5-6 hours
- Total Time: 6-7 hours
- Calories: 420 kcal per slice
- Servings: 12 slices
This White Chocolate Pumpkin Cheesecake brings elegance to the table with its rich flavors and creamy texture. It’s the perfect centerpiece for fall gatherings or a special holiday dessert. Each bite of this cheesecake is a delicious fusion of spiced pumpkin and creamy white chocolate, making it a dessert that’s as stunning as it is satisfying. Enjoy!
Print
White Chocolate Pumpkin Cheesecake
- Total Time: 6-7 hours
- Yield: 12 1x
Description
This White Chocolate Pumpkin Cheesecake is an irresistible combination of rich, creamy flavors and seasonal spices. The base is a buttery white chocolate cookie crust, providing the perfect foundation for a smooth pumpkin cheesecake filling. Topped with a luxurious white chocolate glaze, this cheesecake brings together the best of fall flavors in a beautifully presented dessert.
Ingredients
White Chocolate Cookie Crust:
1 ½ cups white chocolate cookies of choice, crushed
6 tbsp unsalted butter, melted
Pumpkin Cheesecake:
3 packages cream cheese (8oz/250g each), softened
1 cup brown sugar
3 large eggs
2 cups pumpkin puree
¼ cup sour cream
1 ½ tsp pumpkin spice
1 tsp vanilla extract
pinch of salt
White Chocolate Glaze:
1 cup heavy cream
1 ½ cups white chocolate, finely chopped
1 tbsp unsalted butter
Instructions
Prepare the White Chocolate Cookie Crust: Preheat the oven to 350°F (175°C). In a mixing bowl, combine the crushed white chocolate cookies and melted butter, stirring until well mixed. Press the mixture firmly into the base of a 9-inch springform pan. Bake for 7 minutes, then let it cool completely.
Make the Pumpkin Cheesecake: Increase oven temperature to 375°F (190°C). In a large bowl, beat the cream cheese on medium speed for 1 minute, scrape down the sides, and beat for another 30 seconds until smooth. Add the brown sugar and continue beating for 1 minute.
Add the eggs one at a time, mixing well and scraping down the bowl after each addition. Add the pumpkin puree, sour cream, pumpkin spice, vanilla, and salt. Beat on medium speed for 30 seconds or until fully combined.
Pour the cheesecake mixture over the cooled crust. Place the springform pan on a baking sheet and bake for 20 minutes. Reduce the oven temperature to 300°F (150°C) and bake for another 30 minutes or until the cheesecake is set but slightly jiggly in the center.
Remove from the oven and run a butter knife around the edges to release the cheesecake from the pan. Allow it to cool to room temperature, then refrigerate for 5-6 hours or overnight for best results.
Prepare the White Chocolate Glaze: In a saucepan over medium heat, warm the heavy cream until it just begins to steam. Turn off the heat and add the chopped white chocolate and butter. Gently shake the pan to ensure the cream covers the chocolate. Let it sit for 3 minutes, then stir until smooth.
Allow the glaze to cool at room temperature for 15 minutes, then refrigerate for 30 minutes to 1 hour, stirring occasionally until thickened. Pour the glaze over the chilled cheesecake before serving.
- Prep Time: 30 minutes
- Cook Time: 57 minutes
Nutrition
- Calories: 420