White Chocolate Pumpkin Cheesecake
White chocolate and pumpkin is a combination you must try! I made the most luscious White Chocolate Pumpkin Cheesecake and was so pleased with the final results. It looks delicious, but it tastes even better.
White Chocolate Pumpkin Cheesecake
The base is crushed white chocolate cookies. Just grab a bag from the grocery store and save yourself some time instead of making them from scratch. The ones I purchased had macadamia nuts in them too to give an extra richness of flavour.
The filling is so creamy and smooth. I typically use the dry bake method for my cheesecakes because I’m lazy and don’t feel like dealing with a water bath. Plus, I usually have toppings so it hides any imperfections like cracking and splitting.
The most important thing to remember when making cheesecake is to let it set completely. If you try and cut it before it cools off and sets, it will fall apart. I’ve learned this the hard way when I jumped the gun and couldn’t wait to eat a slice. It takes at least 5 hours to set in the fridge. Don’t make the same mistake as me!
I topped it off with a white chocolate glaze which is just cream, melted white chocolate and butter. If you prefer it to be on the thicker side, use less cream. Just pour it on at the end and cut into slices.
Check out my other cheesecake recipes here: Pecan Pie Cheesecake, Chocolate Pumpkin Cheesecake, REESE Cheesecake and Saint Lucian Chocolate Cheesecake.
You might also like this Keto Pumpkin Cheesecake.
What is your favourite flavour of cheesecake?
White Chocolate Pumpkin Cheesecake
Ultra smooth, creamy and perfectly rich, this cheesecake will quickly become a family favourite!
Ingredients:
White Chocolate Cookie Crust
- 1 1/2 cups white chocolate cookies of choice, crushed
- 6 tbsp unsalted butter, melted
Pumpkin Cheesecake
- 3 – 250g packages cream cheese, softened
- 1 cup brown sugar
- 3 eggs
- 2 cups pumpkin puree
- 1/4 cup sour cream
- 1 1/2 tsp pumpkin spice
- 1 tsp vanilla extract
- pinch of salt
White Chocolate Glaze
- 1 cup table cream (heavy cream)
- 1 1/2 cups white chocolate, finely chopped
- 1 tbsp unsalted butter
Directions:
White Chocolate Cookie Crust
- Preheat oven to 350F. Add cookie crumbs and butter to a bowl and mix together. Press into a 9 inch springform pan. Bake 7 minutes. Cool completely.
Pumpkin Cheesecake
- Preheat oven to 375F. Beat cream cheese on medium for 1 minute. Scrape down bowl and beat another 30 seconds. Add brown sugar and beat for 1 minute.
- Add eggs, one at a time, scraping down the bowl after each addition. Add pumpkin puree, sour cream, pumpkin spice, vanilla and salt. Beat for 30 seconds on medium speed.
- Pour mixture into cooled crust and bake on a baking sheet for 20 minutes. Reduce the temperature to 300F and bake for another 30 minutes or until set.
- Remove from oven and run a butter knife around the edges of the cheesecake. Cool to room temperature then refrigerate for 5 to 6 hours or overnight.
White Chocolate Glaze
- Heat the cream in a saucepan over medium heat until it starts to steam. Turn off heat and add in white chocolate and butter. Ensure that the cream covers the white chocolate by gently shaking the pan. Let sit for 3 minutes. Stir until melted.
- Let it cool at room temperature for 15 minutes. Place in the fridge for an additional 30 minutes to 1 hour to allow it thicken more.
- Stir and pour on top of cheesecake and serve.
These Cheesecake is just beautiful. We all love cheesecake at our house, and this would be a good dessert to have for Thanksgiving.
Fantastic recipe! Love all the flavors. Good crust & topping too.
This sounds so good, I am going to add it to my Thanksgiving Dinner.
This recipe is simply to die for. I am such a fan of pumpkin and this goes beyond that. I am going to have to try to make this.
this looks fabulous
So many of my favorite ingredients packed into one! This is something I’m going to have to make very soon!
This is the perfect fall dessert and it looks so decadent.My husband has been asking for a dessert so I am going to give this a try.Thank you. 🙂
That is one beautiful looking cheesecake especially that glaze on it and on it’s side. Great job!
gaining weight just looking at this! But I have to try it!
I’m so excited to try this recipe! our entire family loves cheesecake… I’m thinking this will make the perfect addition to our Thanksgiving this year. Thank you for sharing.
Cheers,
Lisa
This sounds absolutely divine and your pictures are wonderful!
This looks incredibly decadent. I’ve not attempted making a cheesecake yet but would love to try this one. Thanks for sharing – popping over from Saturday Sharefest. 🙂
Ohhhhh I can not unsee this!
Your White Chocolate Pumpkin Cheesecake looks amazing and thanks so much for sharing it with us at Full Plate Thursday. Have a great day and come back to see us real soon!
Miz Helen
mm that looks amazing
Sounds great! Pumpkin and cheesecake, two of my favorites. Thanks for sharing.
Pumpkin and white chocolate? Can’t wait to try. Thanks for sharing Stacie!
Hi Stacie…
After one of my family member and client, he loves desserts, saw a link of your cheesecake recipe, on my FB page I was asked to made one for him. So this coming Sunday I will make the intent to complete it as beautiful as yours, please help me God. I did not find the white chocolate chips cookies, so I’m going to use pecan cookies.
Thanks for sharing at http://www.fabifabu.com/2016/11/13/inspiration-galore-project-party-12/. Hope to see you next week.
This Whit Chocolate Pumpkin Cheesecake sounds and looks delicious. I have saved this recipe and hope to make it in the near future. We love cheesecake and Pumpkin at our home. Thank you for this recipe.
This White Chocolate Pumpkin Cheesecake has to be the top Pumpkin lover’s cake. It looks so delicious and the ingredients are mouth-watering. Thank you so much for this recipe.
The white chocolate will really make this taste good!
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