Description
White chocolate pumpkin cheesecake delivers creamy autumn indulgence with graham cracker crust and silky filling. Rich dessert blends seasonal spices, offering delightful comfort perfect for holiday gatherings.
Ingredients
Scale
- 3 packages cream cheese (8 oz/250 g), softened
- 2 cups pumpkin puree
- 3 large eggs
- 1 cup brown sugar
- 1.5 cups white chocolate cookies of choice, crushed
- 6 tbsps unsalted butter, melted
- ¼ cup sour cream
- 1.5 tsp pumpkin spice
- 1 tsp vanilla extract
- 1 pinch of salt
- 1 cup heavy cream
- 1.5 cups white chocolate, finely chopped
- 1 tbsp unsalted butter
Instructions
- Crust Preparation: Pulverize white chocolate cookies and meld with melted butter, pressing firmly into a springform pan’s base. Bake at 350°F for a brief moment, allowing complete cooling.
- Cheesecake Base: Whip cream cheese until ultra-smooth, blending in brown sugar. Incorporate eggs individually, ensuring thorough integration and maintaining a velvety texture.
- Flavor Infusion: Combine pumpkin puree, sour cream, pumpkin spice, vanilla, and salt into the cream cheese mixture. Blend until achieving a uniform, silky consistency.
- Baking Process: Pour batter over the cooled crust, placing the springform pan on a baking sheet. Roast at 375°F for 20 minutes, then reduce to 300°F, continuing until the center maintains a delicate wobble.
- Cooling and Setting: Extract from oven and delicately separate edges using a butter knife. Cool to room temperature, then refrigerate for 5-6 hours or overnight.
- White Chocolate Glaze: Warm heavy cream until steaming, remove from heat. Introduce chopped white chocolate and butter, allowing brief resting before stirring to a glossy finish.
- Final Touch: Cool glaze at room temperature, then refrigerate 30-60 minutes, stirring periodically until reaching a thick, pourable consistency. Cascade over chilled cheesecake just before serving.
Notes
- Prevent Cracking Technique: Bake cheesecake in a water bath to ensure even heat distribution and prevent surface cracks, maintaining a silky smooth texture.
- Temperature Precision: Allow cream cheese and eggs to reach room temperature before mixing to guarantee a uniform, lump-free batter with perfect consistency.
- Cooling Strategy: Never rush the cooling process; gradual temperature reduction prevents structural collapse and ensures a dense, creamy cheesecake texture.
- Glaze Perfection: Monitor white chocolate glaze consistency carefully, stirring frequently during cooling to achieve the ideal drizzling thickness without separation.
- Prep Time: 30 minutes
- Cook Time: 57 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 13
- Calories: 500
- Sugar: 30 g
- Sodium: 250 mg
- Fat: 35 g
- Saturated Fat: 20 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 1 g
- Protein: 7 g
- Cholesterol: 100 mg