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White Chocolate Pumpkin Cheesecake

White Chocolate Pumpkin Cheesecake
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Indulge in the delightful flavors of fall with this creamy White Chocolate Pumpkin Cheesecake. This luscious dessert combines the warmth of pumpkin puree with the sweetness of white chocolate, all atop a crisp cookie crust. Ideal for any autumn gathering, whether it’s a Thanksgiving feast or a cozy family dinner, this cheesecake is sure to impress your guests and leave them craving more. With its smooth texture and elegant presentation, it’s not just a treat but a centerpiece that will elevate your dessert table. Easy to prepare, even novice bakers can master this recipe and enjoy the sweet rewards.

Ingredients

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  • 1 1/2 cups crushed white chocolate cookies
  • 6 tablespoons unsalted butter, melted
  • 24 ounces cream cheese, softened
  • 1 cup packed brown sugar
  • 3 large eggs
  • 2 cups pumpkin puree
  • 1/4 cup sour cream
  • 1 1/2 teaspoons pumpkin spice
  • 1 teaspoon vanilla extract
  • 1 cup heavy cream
  • 1 1/2 cups finely chopped white chocolate

Instructions

  1. Preheat the oven to 350°F. Mix crushed cookies with melted butter and press into the bottom of a springform pan. Bake for 7 minutes and cool.
  2. Increase oven temperature to 375°F. Beat cream cheese until smooth; add brown sugar and mix until combined.
  3. Add eggs one at a time, then incorporate pumpkin puree, sour cream, pumpkin spice, vanilla extract, and salt. Mix until fully blended.
  4. Pour filling into cooled crust and bake for about 20 minutes. Lower temperature to 300°F and bake for an additional 30 minutes or until set.
  5. Cool at room temperature before refrigerating for at least 5 hours or overnight.
  6. For the glaze, heat heavy cream until steaming; remove from heat and stir in chopped white chocolate and butter until smooth.
  7. Cool glaze slightly before pouring over chilled cheesecake; chill again until set before serving.

Nutrition

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