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
The perfect fall dessert! Creamy and rich cheesecake with a pumpkin spice twist. The white chocolate glaze is the ultimate finish.
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
Instructions
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.
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Nutrition Information:
Yield: 8 Serving Size: 1Amount Per Serving: Calories: 1050Total Fat: 77gSaturated Fat: 43gTrans Fat: 1gUnsaturated Fat: 27gCholesterol: 236mgSodium: 520mgCarbohydrates: 81gFiber: 3gSugar: 62gProtein: 14g
Kevin B says
The white chocolate will really make this taste good!
rick chong says
Did this cheesecake actually crack?
Stacie says
Yes, I didn’t use a water bath.