White Chocolate Pumpkin Dreams
Indulge in the creamy decadence of "White Chocolate Pumpkin Dreams," a no-bake dessert that seamlessly blends the warmth of fall spices with the sweet allure of white chocolate. Featuring a buttery graham cracker crust and a silky filling made with pumpkin puree, cream cheese, and melted white chocolate, this show-stopping dessert is as easy to make as it is stunning to serve. Each bite is infused with aromatic cinnamon and nutmeg, offering the perfect balance of cozy and luxurious flavors. Quick to prepare and perfectly chilled, this dessert is ideal for autumn gatherings, holiday celebrations, or anytime you crave the rich flavors of pumpkin and white chocolate. Garnish with whipped cream or a sprinkle of cinnamon for a picture-perfect finish everyone will love!
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Recipe Information
Ingredients
- 1.5 cups graham cracker crumbs
- 6 tablespoons unsalted butter, melted
- 2 tablespoons granulated sugar
- 1 cup pumpkin puree
- 8 ounces cream cheese, softened
- 1.5 cups white chocolate chips
- 0.5 cup heavy cream
- 0.5 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 0.5 teaspoon ground nutmeg
- 0.25 teaspoon salt
Instructions
Preheat your oven to 325°F (165°C). Grease a 9-inch round springform pan or line it with parchment paper.
In a medium mixing bowl, combine the graham cracker crumbs, melted butter, and granulated sugar. Mix until the texture resembles wet sand.
Press the graham cracker mixture firmly and evenly into the bottom of the prepared pan to form the base crust. Bake for 10 minutes, then let it cool completely.
In a microwave-safe bowl, melt the white chocolate chips and heavy cream together in 20-second intervals, stirring in between, until smooth and combined. Let it cool slightly.
In a large mixing bowl, beat the softened cream cheese and powdered sugar until smooth and creamy, about 2-3 minutes.
Add the pumpkin puree, vanilla extract, cinnamon, nutmeg, and salt to the cream cheese mixture. Beat until fully incorporated.
Slowly mix the melted white chocolate mixture into the pumpkin filling, stirring until smooth and uniform.
Pour the pumpkin and white chocolate filling over the cooled graham cracker crust, smoothing the top with a spatula.
Cover the pan with plastic wrap and refrigerate for at least 4 hours or overnight to allow the dessert to set properly.
Once set, remove the dessert from the springform pan. Slice and serve chilled, optionally garnished with whipped cream or a dusting of cinnamon.
Nutrition Facts
Calories |
4890 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 321.9 g | 413% | |
| Saturated Fat | 194.1 g | 970% | |
| Polyunsaturated Fat | 1.9 g | ||
| Cholesterol | 622 mg | 207% | |
| Sodium | 2847 mg | 124% | |
| Total Carbohydrate | 475.9 g | 173% | |
| Dietary Fiber | 13.0 g | 46% | |
| Total Sugars | 336.4 g | ||
| Protein | 53.8 g | 108% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1028 mg | 79% | |
| Iron | 13.1 mg | 73% | |
| Potassium | 2410 mg | 51% | |
*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.
