Description
Creamy white chocolate pumpkin cheesecake invites autumn’s warmth into dessert dreams. Rich layers of seasonal comfort blend perfectly, offering smooth indulgence that connects memories with sweet, spiced elegance.
Ingredients
Scale
Main Ingredients:
- 16 ounces (454 grams) cream cheese, softened
- 1 cup (240 milliliters) pumpkin puree
- 8 ounces (226 grams) white chocolate, chopped and melted
- 3 large eggs
Crust Ingredients:
- 1 1/2 cups (180 grams) graham crackers, crushed
- 1/4 cup (50 grams) granulated sugar
- 1/2 cup (113 grams) unsalted butter, melted
Spices and Flavoring:
- 3/4 cup (150 grams) granulated sugar
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
Instructions
- Craft a buttery foundation by pulverizing graham crackers with sugar, then binding with melted butter. Press the mixture firmly into a 9-inch springform pan, creating a compact base. Bake at 350F for 8-10 minutes until lightly golden, then allow to cool completely.
- Gently melt white chocolate, ensuring a smooth, glossy consistency. In a spacious mixing bowl, whip cream cheese until velvety and free of lumps. Incorporate sugar, vanilla, cinnamon, and nutmeg, blending until harmonious.
- Fold in pumpkin puree and the luxurious melted white chocolate, creating a rich, creamy texture. Introduce eggs one at a time, carefully folding to maintain the mixture’s delicate structure. Avoid overmixing to preserve the cheesecake’s silky nature.
- Transfer the luscious filling onto the prepared crust, spreading evenly. Bake at 350F for 50-60 minutes, watching for slightly wobbly center with set edges. Switch off the oven, crack the door, and allow the cheesecake to gradually cool for one hour, preventing cracks.
- Refrigerate the cheesecake for a minimum of 4 hours or preferably overnight, allowing flavors to meld and texture to set perfectly. Before serving, garnish with a dollop of whipped cream and optional decorative elements for an elegant presentation.
Notes
- Swap graham crackers with gluten-free alternatives like almond flour or gluten-free cookie crumbs to make this dessert celiac-friendly.
- Create a smoother cheesecake texture by ensuring all ingredients are at room temperature before mixing, preventing lumpy consistency.
- Prevent cracking by using a water bath method during baking, placing the springform pan inside a larger pan filled with hot water to distribute heat evenly.
- Reduce sweetness by using less sugar or substituting with natural sweeteners like stevia for a lighter, healthier version of this decadent dessert.
- Prep Time: 20 minutes
- Cook Time: 80 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 366
- Sugar: 26 g
- Sodium: 200 mg
- Fat: 23 g
- Saturated Fat: 14 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 33 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 80 mg