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White Chocolate Pumpkin Cheesecake Recipe

White Chocolate Pumpkin Cheesecake Recipe
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★★★★★

4.9 from 17 reviews

This White Chocolate Pumpkin Cheesecake combines a creamy pumpkin-flavored filling with a white chocolate cookie crust, finished with a luscious white chocolate glaze. It’s a perfect dessert for fall celebrations or whenever you crave a rich, festive treat.

Ingredients

Scale

Crust

  • 1 ½ cups white chocolate cookies, crushed
  • 6 tbsp unsalted butter, melted

Cheesecake Filling

  • 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

  1. Prepare White Chocolate Cookie Crust: Preheat your oven to 350°F (175°C). In a mixing bowl, combine the crushed white chocolate cookies with the melted butter. Press this mixture firmly into the bottom of a 9-inch springform pan to form an even crust. Bake for 7 minutes, then remove and allow to cool completely before adding the filling.
  2. Make Pumpkin Cheesecake Filling: Increase oven temperature to 375°F (190°C). In a large bowl, beat the softened cream cheese on medium speed for 1 minute until smooth. Scrape down the sides, then continue beating for another 30 seconds. Add brown sugar and beat again for 1 minute to incorporate well.
  3. Add Eggs and Pumpkin Mixture: Add the eggs one at a time, beating on medium speed and scraping the bowl after each to ensure full incorporation. Next, add pumpkin puree, sour cream, pumpkin spice, vanilla extract, and a pinch of salt. Beat the mixture on medium speed for 30 seconds until smooth and uniform.
  4. Bake the Cheesecake: Pour the pumpkin cheesecake filling into the cooled crust in the springform pan. Place the pan on a baking sheet and bake at 375°F for 20 minutes. Then reduce the oven temperature to 300°F (150°C) and continue baking for an additional 30 minutes or until the cheesecake is set but still slightly jiggly in the center.
  5. Cool and Chill: Remove the cheesecake from the oven. Run a butter knife around the edges to loosen it from the pan. Allow the cheesecake to cool to room temperature, then refrigerate for 5 to 6 hours or preferably overnight for best texture and flavor development.
  6. Prepare White Chocolate Glaze: In a saucepan over medium heat, warm the heavy cream until it starts to steam but does not boil. Remove from heat and add the finely chopped white chocolate and butter. Gently shake the pan to cover the chocolate evenly with cream. Let sit for 3 minutes, then stir until fully melted and smooth.
  7. Cool and Thicken Glaze: Allow the glaze to cool at room temperature for 15 minutes. Then place it in the refrigerator for 30 minutes to 1 hour to thicken to a pourable consistency suitable for glazing.
  8. Glaze and Serve: Stir the thickened glaze to ensure a smooth texture. Pour it evenly over the chilled cheesecake. Serve immediately or keep refrigerated until ready to enjoy.

Notes

  • Make sure the cream cheese is completely softened at room temperature for a smooth batter.
  • Use a water bath when baking for extra safety against cracking (optional).
  • Allow the cheesecake to chill sufficiently; it’s best served cold.
  • Leftover cheesecake can be stored in the refrigerator for up to 3 days.
  • For a dairy-free version, substitute cream cheese and cream with vegan alternatives.

Nutrition

Keywords: white chocolate pumpkin cheesecake, pumpkin cheesecake recipe, fall dessert, creamy cheesecake, white chocolate glaze

Find it online: https://dailysimplerecipe.com/white-chocolate-pumpkin-cheesecake-recipe/