White Chocolate Pumpkin Cheesecake
Indulge in the rich, autumnal flavors of this White Chocolate Pumpkin Cheesecake, a show-stopping dessert perfect for fall gatherings or holiday tables. Featuring a velvety pumpkin-infused cream cheese filling, delicately spiced with warm pumpkin pie spice, and enriched with the luxurious sweetness of melted white chocolate, this cheesecake is a dessert lover's dream. It sits atop a buttery graham cracker crust and bakes to perfection in a water bath, ensuring a creamy, crack-free texture. Finished with optional white chocolate shavings and whipped cream, this decadent treat is as visually stunning as it is delicious. With its perfect balance of seasonal spice and indulgent sweetness, this recipe is a must-try for anyone looking to elevate their holiday dessert game. Keywords: White Chocolate Pumpkin Cheesecake, pumpkin dessert, holiday cheesecake recipes, creamy cheesecake, fall dessert ideas.
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Recipe Information
Ingredients
- 1.5 cups graham cracker crumbs
- 2 tablespoons granulated sugar
- 6 tablespoons unsalted butter, melted
- 24 ounces cream cheese, softened
- 1 cup granulated sugar
- 1 cup pumpkin puree
- 3 large eggs
- 0.25 cup sour cream
- 1 teaspoon vanilla extract
- 1 teaspoon pumpkin pie spice
- 6 ounces white chocolate chips, melted and cooled slightly
- 0.25 cup white chocolate shavings (optional, for garnish)
- 1 cup whipped cream (optional, for serving)
Instructions
Preheat your oven to 350°F (175°C). Grease a 9-inch springform pan and wrap the outside with aluminum foil to prevent leaks.
In a medium bowl, combine the graham cracker crumbs, 2 tablespoons of granulated sugar, and melted butter. Mix until the texture resembles wet sand.
Press the graham cracker mixture firmly and evenly into the bottom of the prepared springform pan. Bake for 8-10 minutes, then set aside to cool.
In a large mixing bowl, beat the softened cream cheese and 1 cup of granulated sugar until smooth and fluffy, about 2-3 minutes.
Add the pumpkin puree, eggs (one at a time), sour cream, vanilla extract, and pumpkin pie spice to the cream cheese mixture. Beat until well combined, scraping down the sides of the bowl as needed.
Gently fold in the melted and slightly cooled white chocolate until fully incorporated.
Pour the cheesecake batter over the cooled crust, spreading it evenly.
Place the springform pan in a larger roasting pan. Carefully pour hot water into the roasting pan, about 1 inch up the sides of the springform pan, creating a water bath.
Bake the cheesecake for 55-60 minutes, or until the edges are set but the center still has a slight jiggle. Turn off the oven, crack the door open, and let the cheesecake cool inside the oven for 1 hour.
Remove the cheesecake from the water bath and allow it to cool to room temperature. Then refrigerate for at least 4 hours or overnight to fully set.
Before serving, garnish with white chocolate shavings and a dollop of whipped cream, if desired. Slice and enjoy!
Nutrition Facts
Calories |
589 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 41.5 g | 53% | |
| Saturated Fat | 24.5 g | 122% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 154 mg | 51% | |
| Sodium | 308 mg | 13% | |
| Total Carbohydrate | 46.9 g | 17% | |
| Dietary Fiber | 1.2 g | 4% | |
| Total Sugars | 37.2 g | ||
| Protein | 7.8 g | 16% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 123 mg | 9% | |
| Iron | 1.2 mg | 7% | |
| Potassium | 193 mg | 4% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
