White Chocolate Pumpkin Cheesecake Ingredients: White Chocolate Cookie Crust: 1 1/2 cups white chocolate cookies of choice, crushed 6 tbsp unsalted butter, melted Pumpkin Cheesecake: 3 packages cream cheese (8oz/250g each), softened 1 cup brown sugar 3 large 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 heavy cream 1 1/2 cups white chocolate, finely chopped 1 tbsp unsalted butter Directions: Prepare the White Chocolate Cookie Crust: Preheat the oven to 350°F (175°C). In a mixing bowl, combine the crushed white chocolate cookies and melted butter, stirring until well mixed. Press the mixture firmly into the base of a 9-inch springform pan. Bake for 7 minutes, then let it cool completely. Make the Pumpkin Cheesecake: Increase oven temperature to 375°F (190°C). In a large bowl, beat the cream cheese on medium speed for 1 minute, scrape down the sides, and beat for another 30 seconds until smooth. Add the brown sugar and continue beating for 1 minute. Add the eggs one at a time, mixing well and scraping down the bowl after each addition. Add the pumpkin puree, sour cream, pumpkin spice, vanilla, and salt. Beat on medium speed for 30 seconds or until fully combined. Pour the cheesecake mixture over the cooled crust. Place the springform pan on a baking sheet and bake for 20 minutes. Reduce the oven temperature to 300°F (150°C) and bake for another 30 minutes or until the cheesecake is set but slightly jiggly in the center. Remove from the oven and run a butter knife around the edges to release the cheesecake from the pan. Allow it to cool to room temperature, then refrigerate for 5-6 hours or overnight for best results. Prepare the White Chocolate Glaze: In a saucepan over medium heat, warm the heavy cream until it just begins to steam. Turn off the heat and add the chopped white chocolate and butter. Gently shake the pan to ensure the cream covers the chocolate. Let it sit for 3 minutes, then stir until smooth. Allow the glaze to cool at room temperature for 15 minutes, then refrigerate for 30 minutes to 1 hour, stirring occasionally until thickened. Pour the glaze over the chilled cheesecake before serving. Prep Time: 30 minutes Baking Time: 57 minutes Chill Time: 5-6 hours Total Time: 6-7 hours Kcal: 420 kcal per slice Servings: 12 slices This White Chocolate Pumpkin Cheesecake is an irresistible combination of rich, creamy flavors and seasonal spices. The base is a buttery white chocolate cookie crust, providing the perfect foundation for a smooth pumpkin cheesecake filling. Topped with a luxurious white chocolate glaze, this cheesecake brings together the best of fall flavors in a beautifully presented dessert. Ideal for special gatherings and cozy nights alike, this dessert will surely become a seasonal favorite. The white chocolate glaze adds a touch of elegance, making it not only delicious but a true showstopper on any dessert table.
