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White Chocolate Pumpkin Cheesecake

White Chocolate Pumpkin Cheesecake
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Indulge in the rich flavors of this White Chocolate Pumpkin Cheesecake—a delightful fusion of creamy pumpkin puree and decadent white chocolate, perfectly balanced atop a crisp cookie crust. This luscious dessert is ideal for fall gatherings, offering a stunning presentation that will impress guests at any occasion. With its smooth glaze and comforting autumn spices, this cheesecake is not only visually appealing but also a treat for the taste buds. Serve it chilled, and enjoy this seasonal favorite that brings warmth and sweetness to your dessert table.

Ingredients

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  • 1 1/2 cups crushed white chocolate cookies
  • 6 tablespoons unsalted butter, melted
  • 24 ounces cream cheese, softened
  • 1 cup packed brown sugar
  • 3 large eggs
  • 2 cups pumpkin puree
  • 1/4 cup sour cream
  • 1 1/2 teaspoons pumpkin spice
  • 1 teaspoon vanilla extract
  • Pinch of salt
  • 1 cup heavy cream
  • 1 1/2 cups finely chopped white chocolate

Instructions

  1. Preheat oven to 350°F. Combine crushed cookies with melted butter and press into the bottom of a springform pan. Bake for 7 minutes; let cool.
  2. Increase oven temperature to 375°F. Beat cream cheese until smooth; add brown sugar and mix well.
  3. Incorporate eggs one at a time, then mix in pumpkin puree, sour cream, pumpkin spice, vanilla, and salt until fully blended.
  4. Pour filling over cooled crust and bake for about 50 minutes (20 minutes at 375°F then reduce to 300°F).
  5. Cool at room temperature before refrigerating for at least 6 hours.
  6. For the glaze, heat heavy cream until steaming; add white chocolate and butter until melted and smooth. Let cool before pouring over chilled cheesecake.

Nutrition

Find it online: https://chefharper.com/white-chocolate-pumpkin-cheesecake/

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